Recipe: St. Anthony's Hospital Cafeteria Chili Soup (75 servings, 1980's)

ST. ANTHONY'S CHILI SOUP
Makes 75 servings (8 ounces each)

Q: I experienced and enjoyed Louisville chili soup last year at a most improbable place, St. Anthony Hospital cafeteria. In September, I will be serving a crowd of 50. Do you have a chili soup recipe you could send me to serve that number? I would appreciate it so very much. Everyone deserves this treat. Margaret Crow, Gaithersburg, Ind.

A: I talked with Ann Kroh, dietitian at SI. Anthony Hospital. She gave me the recipe, created by Donna Briggs.

10 pounds ground beef
2 cans (96 ounces each) kidney beans
2 cans (96 ounces each) tomato puree
1 (96 ounce) can diced tomatoes
1 large onion, chopped
1 cup chili powder
1 tablespoon black pepper
1 tablespoon garlic powder
2 gallons water
1/4 cup salt

Brown beef and drain.

Add remaining ingredients and simmer for 2 hours.

Note: A No. 10 (96 ounce) can equals 12 to 13 cups.

Source: Vintage newspaper clipping: The Courier Journal, August 28, 1985