Copyright © 2014 The FOURnet Information Network. All rights reserved.

20 lb. ground beef
10 lg. onions, chopped
1 stalk celery, chopped
1 (4 oz.) can chili powder
Salt to taste
Pepper to taste
2 (6 lb. 10 oz. or 106 oz.) stewed tomatoes, crushed
2 (6 lb. 10 oz. or 106 oz.) red kidney beans
8 (36 oz.) cans tomato juice
3 lg. cans tomato paste
1 tsp. Tabasco sauce

Brown ground beef. Let cool enough to skim off some of the fat.

Saute onions and celery until just wilted. Add to meat and sprinkle with chili powder, salt, and pepper.

Add tomatoes, kidney beans, tomato juice, tomato paste, and Tabasco sauce. Simmer for 1 1/2 hours. Let set overnight. Simmer for 2 hours or more before serving.

VARIATION: Chili-mac. Add cooked macaroni just before serving. Serve with chopped onions, Cheddar cheese (shredded) and have extra Tabasco sauce and chili powder available.

Serves approximately 50 people.

Share: Add review or comment

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood