"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chili (Big Batch) Recipe

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This recipe for Chili (Big Batch), by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob Connor
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs hamburger, chopped beef or coarse chopped venison
4-5 lbs home-grown Cooked Tomatoes (about two quarts)
3 med Onions, diced
5 stalks Celery, chopped
46 oz can Tomato Juice
50 oz can Tomato Soup
40 oz can Chili Beans
31 oz Kidney Beans, drained
1 T Pepper, ground
2 T Salt
3 T Chili Powder

Directions:
Directions:
Brown meat in a kettle. Drain and add chopped celery, onion and seasonings. Cover and cook until the celery and onions are soft. While the meat is browning, mix and cook the beans, tomato juice, tomatoes and soup concentrate over medium heat in a 12-quart kettle. Stir ingredients in both kettles often to avoid sticking. Add the meat mixture to the larger kettle. Bring to a boil slowly, then reduce heat to a simmer. Stir occasionally but then let mixture simmer on low heat for a few hours until you are ready to eat. Consider serving with crackers, corn chips and sour cream.

Number Of Servings:
Number Of Servings:
10 Quarts
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Great recipe for large groups and get togethers. I like to use ground venison but you can also use ground chicken or turkey.

 

 

 

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