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Chili Con Carne Soup Recipe

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This recipe for Chili Con Carne Soup, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


1 pound ground beef Lean
8 ounces chopped Onions
1 clove minced Garlic
2 quarts canned tomatoes Diced
2 quarts water
1 ounce chili powder
1 teaspoon ground cumin
1 teaspoon salt
teaspoon black pepper
2 tablespoons granulated sugar
3 pounds cooked kidney beans Drained

Cook beef, onions, and garlic in steam-jacketed kettle until meat loses pink color. Drain off fat.
Mix tomato, water and seasonings. Add to beef. Cook until blended.
Add beans to meat mixture. Cover and simmer for about 1/2 hour. Add water if chili becomes
too thick.
If desired, thicken chili by mixing 2 ozs flour and 1 cups cold water. Add to chili mixture and heat
until flour is cooked.

Number Of Servings:
Number Of Servings:




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