Napoleon's chili

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.



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, .

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