Chili For A Crowd
|Ground beef/Null||5 Pound (Null)|
|Onions/Null||3 Large, chopped (Null)|
|Celery ribs/Null||5 , chopped (Null)|
|Canned diced tomatoes/Null||56 Ounce (2 Cans, 28 Ounce Each, Undrained)|
|Canned kidney beans/Null||32 Ounce, drained, rinsed (2 Cans, 16 Ounce Each)|
|Canned pork and beans/Null||28 Ounce (1 Can)|
|Canned condensed tomato soup/Null||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each, Undiluted)|
|Water/Null||2 2⁄3 Cup (42.67 tbs) (Null)|
|Chili powder/Null||1⁄4 Cup (4 tbs) (Null)|
|Salt/Null||3 Teaspoon (Null)|
|Garlic powder/Null||2 Teaspoon (Null)|
|Seasoned salt/Null||2 Teaspoon (Null)|
|Pepper/Null||2 Teaspoon (Null)|
|Ground cumin/Null||1 Teaspoon (Null)|
|Dried thyme/Null||1 Teaspoon, crushed (Null)|
|Dried oregano/Null||1 Teaspoon, crushed (Null)|
|Dried rosemary/Null||1 Teaspoon, crushed (Null)|
|Cayenne pepper/Null||1⁄2 Teaspoon (Null)|
In a large soup kettle, cook the beet onions and celery over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat; simmer, uncovered, for 1 hour.