|Bacon fat||1 Tablespoon|
|Ground beef||4 Pound, or cubed|
|Onion||1 Medium, chopped|
|Green pepper||1 , chopped|
|Chili powder||2 Teaspoon (Or More)|
|Prepared mustard||3 Teaspoon|
|Onions||6 Large, sliced|
|Potatoes||6 Large, peeled, sliced|
|Celery stalks||8 , sliced|
|Raw rice||1 Cup (16 tbs)|
|Cooked red kidney beans||20 Ounce (No.2, 1 Can, 2 1/2 Cups)|
|Condensed tomato soup||10 1⁄2 Ounce (1 Can)|
|Water||10 1⁄2 Ounce|
|Tomato sauce||8 Ounce, mixed (1 Can)|
For this recipe you will need first a large iron kettle which can be hung over the fire in an outdoor fireplace or buried in the barbecue coals.
Grease the kettle generously with bacon fat.
Mix the beef, chopped onion, green pepper, chili powder, and prepared mustard.
Cover the bottom of the kettle with the sliced onions; sprinkle with salt and pepper.
Over the onions arrange the potatoes; salt and pepper these, also.
Cover the potatoes with the seasoned beef, then add the celery, next the rice, and last the beans.
Over all pour the diluted tomato soup and tomato sauce.
Cover tightly and cook over an outdoor fire or in a barbecue pit, forgetting about it for about 4 or 5 hours.