Chili Con Corney

This is another recipe that is a cross between how my mother and my mother-in-law made chili. My husband and his siblings grew up believing the proper name was chili con corney because their mom always put corn in it.  It makes for a prettier chili, so I'm happy to oblige!

In a large, heavy saucepan brown:

1 pound lean ground beef

1 medium onion, chopped.

When browned, add the remaining ingredients:

1 can (19 ounce or 2 cups) kidney beans, undrained

1 can (19 ounce or 2 cups) black beans, undrained

1 can (19 ounce or 2 cups) tomatoes

1 can tomato soup

2 cups corn (fresh or frozen)

1 1/2 tablespoons chili powder (or more to taste)

1 teaspoon salt

freshly ground black pepper

Cover and cook on low heat, stirring often, for about half an hour.