| Glatz's Chili Soup |
| Ingredients: |
| Quantity: 8-10 Qrt. |
1) 2-8oz Cans Tomato Paste
2) 1-12oz Can Tomato Puree
3) 1-24oz Cans Tomato Sauce ( Unseasoned )
4) 2-3 lbs Hamburger
5) 1 or 2 large Bermuda Oinions
6) 1 or 2 large Green bell peppers
7) 2-32oz Cans Red Kidney Beans
8) 2-6 Potato's depending on size (approx. 4 lbs)
9) 1-teaspoon of Lawry's seasoned salt
10) Chili Seasoning (powder or 1pkg Chili-O mix)
11) 1-tablespoon of garlic Powder
12) 1/2 cup Sugar
2) 1-12oz Can Tomato Puree
3) 1-24oz Cans Tomato Sauce ( Unseasoned )
4) 2-3 lbs Hamburger
5) 1 or 2 large Bermuda Oinions
6) 1 or 2 large Green bell peppers
7) 2-32oz Cans Red Kidney Beans
8) 2-6 Potato's depending on size (approx. 4 lbs)
9) 1-teaspoon of Lawry's seasoned salt
10) Chili Seasoning (powder or 1pkg Chili-O mix)
11) 1-tablespoon of garlic Powder
12) 1/2 cup Sugar
Step 1: Put a large 8-12 quart pot w/lid on back
burner of stove. This is your stock pot. On low Heat.
Step 2: Add Tomato items, beans and sugar, (Do not
drain beans).You can use whole tomato's in place of
sauce if you wish. I don't like them myself.
Step 3: Dice up the Oinion's and green pepper and
precook in a little water until tender. Add to stock pot.
Step 4: Peal, dice, and cook the potato's enough to fill
a 2 quart sauce pan. Add to stock pot.
Step 5: Brown the hamburger in a large frying pan,
drain, and stir-in one cup of water and seasonings. Add
to stock pot.
Step 6: Add water to fill stock pot to a couple inches
from top. Increase heat, stirring frequently to keep
solids from settling to bottom and burning. Until hot,
then it is ready to serve.
burner of stove. This is your stock pot. On low Heat.
Step 2: Add Tomato items, beans and sugar, (Do not
drain beans).You can use whole tomato's in place of
sauce if you wish. I don't like them myself.
Step 3: Dice up the Oinion's and green pepper and
precook in a little water until tender. Add to stock pot.
Step 4: Peal, dice, and cook the potato's enough to fill
a 2 quart sauce pan. Add to stock pot.
Step 5: Brown the hamburger in a large frying pan,
drain, and stir-in one cup of water and seasonings. Add
to stock pot.
Step 6: Add water to fill stock pot to a couple inches
from top. Increase heat, stirring frequently to keep
solids from settling to bottom and burning. Until hot,
then it is ready to serve.
| Preparation: |
This is a complete meal in a bowl, it is not
hot like regular chili. If you like it Hot you
can add more seasoning.
I make it for the taste and I think this has
a good flavor.
Serve with crackers and bread & butter.
Tip: When storing keep HOT after serving,
cover while hot, and let cool then
refrigerate. To prevent spoilage ( Do not
remove lid until ready to reheat ).
hot like regular chili. If you like it Hot you
can add more seasoning.
I make it for the taste and I think this has
a good flavor.
Serve with crackers and bread & butter.
Tip: When storing keep HOT after serving,
cover while hot, and let cool then
refrigerate. To prevent spoilage ( Do not
remove lid until ready to reheat ).
| Serving Suggestion: |
| From the kitchen of: Big G. |
| RECIPES |
| Page 2 |