- 1 pound lean ground beef
- 3/4 cup chopped onion
- 26 ounces Classico® Four Cheese Sauce
- 1 1/2 cups water
- 2 teaspoons sugar
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can sliced mushrooms
- 2 ounces sliced pepperoni
- 1 tablespoon beef bouillon
- 1 tablespoon chili powder
- 1 (14.5 ounce) can kidney beans, drained and rinsed
- 1 cup shredded Cheddar cheese
- Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary.
- Pour in the pasta sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.