Memo to restaurants and company cafeterias everywhere...chili is NOT a soup. Quit putting it on the menu as such.
That is a brilliant point.
makes 3 gallons
Butter, 6 oz
Ground Beef, 6 oz
Green Pepper, chopped, 10 oz
Onion, chopped, 1 lb 6 oz
Chili Powder, 1/2 oz
Curry Powder, 1 Tb
Garlic, crushed, 1 clove
Cook combined previous ingredients until meat is browned.
Beef Stock, 1-1/2 gal
Tomatoe puree, 2 qt
Salt, 1/2 oz
Pepper, 1/4 tsp
sugar, 2 oz
Worcherstershire Sauce, 1 Tb
Add to first ingredients, bring to boil, cover and simmer for 2 hours.
Flour, 6 oz
Water, cold, 3 cups
Mix well and add to soup. Simmer 15 minutes.
6 lbs. Kidney Beans, canned, drained
Add to soup, bring up to serving temperature.