CHILI
1/4 cup margarine
5 lb. ground beef
2 large onions, chopped
2 cloves garlic, minced
1 can (29 oz.) stewed tomatoes
3 cans (10-3/4 oz. each) condensed cream of tomato soup, undiluted
1 can (8 oz.) tomato sauce
3 cans (16 oz. each) red kidney beans, drained
1/4 cup chili powder
1 tbsp. italian herb seasoning
1 tbsp. brown sugar
Preheat (18-quart) 18 quart Roaster Oven to 425 degrees F. Lightly spray Cookwell with spray cooking oil.
Break apart meat; place in preheated Cookwell. Add onions and garlic.
Cover; cook 15 to 20 minutes or until meat is browned, stirring once.
Stir in remaining ingredients until well mixed.
Reduce temperature to 350 degrees F.; cover; cook 1 to 1 1/2 hours or until flavors blend.
Servings: 25-30
Source: Nesco
1/4 cup margarine
5 lb. ground beef
2 large onions, chopped
2 cloves garlic, minced
1 can (29 oz.) stewed tomatoes
3 cans (10-3/4 oz. each) condensed cream of tomato soup, undiluted
1 can (8 oz.) tomato sauce
3 cans (16 oz. each) red kidney beans, drained
1/4 cup chili powder
1 tbsp. italian herb seasoning
1 tbsp. brown sugar
Preheat (18-quart) 18 quart Roaster Oven to 425 degrees F. Lightly spray Cookwell with spray cooking oil.
Break apart meat; place in preheated Cookwell. Add onions and garlic.
Cover; cook 15 to 20 minutes or until meat is browned, stirring once.
Stir in remaining ingredients until well mixed.
Reduce temperature to 350 degrees F.; cover; cook 1 to 1 1/2 hours or until flavors blend.
Servings: 25-30
Source: Nesco
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