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This recipe for SOUP ~ CHILI CON CARNEY, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 4, 2008


4 lb. hamburger
4 yellow onions
6 ribs celery, chopped
1/4 c. Parmesan cheese
3 T. garlic salt
1 c. water
84 oz. diced tomatoes with juice
3 T. sugar
29 oz. Hunt tomato sauce
108 oz. Mexican chili beans with hot sauce
56 oz. Brocks chili beans
3 T. green chilies; drained, diced

chili powder (optional)

Brown hamburger in a large roaster, breaking into equally sized small chunks. Drain grease. Saute onions and celery in same pan with the hamburger. Simmer for 1/2 hour, checking if water needs to be added. Drain green chilies and dice. Add chilies and remaining ingredients, except chili powder. Cook at a fast simmer for 2 1/2 hours, uncovered.

Save the chili powder until the chili has cooked awhile, then season to taste. For chili with less "kick", substitute Mexican chili beans with red kidney beans. Freezes well.

Noe: May substitute half of the meat with ground venison.

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