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Soups - Chili with Potatoes

  • 6 medium potatoes, peeled and cut into small chunks
  • 1 tablespoon butter or margarine
  • 11/2 pounds ground beef
  • 1 onion, chopped
  • 2 cans dark red kidney beans, drained
  • 2 packages mild chili seasoning mix
  • 2 quarts tomato juice

Place potatoes and butter or margarine in a saucepan; add water and cook until tender. Drain water; set aside to cool.
Brown ground beef and onion in skillet until done; drain. Place into a large pot and add kidney beans, chili seasoning, and tomato juice; heat until boiling. Stir in potatoes. Reduce heat and simmer for about 15 minutes.
Submitted By: Brenda Conatser
Fentress Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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