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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mandmharper@aol.com
Servings: About 45 1 cup servings
This is from Taste of Home, sent in by a reader who got it from a church cookbook. She says it is a real crowd pleaser.
10 pounds ground beef
5 large onions
5 quarts tomato juice
4 cups water
5 16 ounce cans kidney beans, rinsed and drained
⅓ cup sugar
½ to ⅔ cup chili powder
1 tablespoon salt
5 garlic cloves, peeled
1 bunch celery with leaves
3 bay leaves
In several batches, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato juice, water, beans, sugar, chili powder and salt. Cut leaves off celery and set aside. Chop celery and add to soup. Chop celery leaves; place in cheesecloth with the garlic and bay leaves. Tie with string and place in soup. Bring to a boil; reduce heat. Cover and simmer for 1 ½ to 2 hours. Remove spice bag before serving.