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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 45 |
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This recipefrom our church cookbookmakes the best chili bar none. The secret ingredients are sugar and bay leaf.Sue Norem, Ellsworth, Iowa Ingredients:
10 pounds ground turkey or beef |
5 large onions, chopped |
5 quarts tomato juice |
4 cups water |
5 cans (16 ounces each) kidney beans, rinsed and drained |
1/3 cup sugar |
1/2 to 2/3 cup chili powder |
1 tablespoon salt |
1 bunch celery with leaves |
5 garlic cloves, peeled |
3 bay leaves |
Directions:
1. In several large soup kettles, 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; 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 1-1/2 to 2 hours. Remove spice bag before serving. Yield: about 45 (1-cup) servings.
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