Betty's spicy chili casserole

Betty demonstrates how to make Chili Casserole. This casserole has sirloin steak, dark red kidney beans, tomato soup, and chili seasonings.

Chili Casserole

1 pound sirloin steak, seasoned with salt, cooked, and chopped or shredded (I cook several pieces of steak in a slow cooker, seasoned with salt and wrapped loosely in aluminum foil, on HIGH for about 3 hours. Then I let the steak cool and chop or shred it for various recipes.)
2 tablespoons olive oil
1 large onion, chopped
½ teaspoon salt
½ teaspoon freshly ground black peppercorns
½ teaspoon ground cumin
1 tablespoon chili powder
10.5-ounce can tomato soup
14-ounce can kidney beans, drained (I use Dark Red Kidney Beans.)

In a deep skillet, heat olive oil. When oil is shimmering, add chopped onion. Saute onion over low to medium heat until clear. Add chopped or shredded steak, salt, pepper, cumin, chili powder, tomato soup, and drained kidney beans. Stir until combined. Pour mixture into an appropriately-sized casserole dish. Bake at 350 degrees (F) about 30 minutes. Serve with corn chips or cornbread. Shredded cheddar cheese makes a great topping for this casserole! Enjoy! --Betty :)

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