Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Ground beef |
| 2 pounds | Canned tomatoes (up to) |
| 2 quarts | Tomato juice (homemade) |
| 2 larges | Onions; chopped |
| 4 ounces | Chili powder; more if desired |
| \N \N | Salt and pepper to taste |
| ½ pounds | Pinto beans cooked --or-- |
| 2 pounds | Canned kidney beans |
In oven, or large roasting pan, cook beef until it loses its color. Add onions and cook until transparent. Add chile powder, salt and pepper and 1 quart tomato juice. Cook 3-4 hours on low heat. Add more juice as needed.
One hour before serving time, add beans.
N.R. HOSEY
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .