My Chili

1. 1

   Brown ground beef in large 4-quart pan in sausage drippings over medium heat.

2. 2

   Pulverize with large fork tines.

3. 3

   Add chili powder and onions.

4. 4

   Run 2 cans red or kidney beans beans through blender while adding pickle juice and 1 cup tomato juice.

5. 5

   Add to pot along with 2 cans whole kidney beans, garlic powder, celery salt, ground mustard, ground oregano, red pepper, sage and 2 cups tomato juice.

6. 6

   While stirring, add soy sauce and cumin.

7. 7

   While stirring to keep from sticking (over medium heat), bring to boil and remove from heat.

8. 8

   Add additional celery salt and plain or garlic salt, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.