>------------> Chili Soup  <------------<

3 lb Ground Chuck Hamburger [or more if you like more meat]
2 46oz Cans Campbell's Tomato Juice
1 30 1/2 oz can Brooks Mild Chili Beans 
1 30oz Can Joan Of Arc Spicy Kidney Beans [or 2 small cans]
1 30oz Can Joan Of Arc Light Red Kidney Beans [or 2 small cans]
1 30oz Can Joan Of Arc Dark Red Kidney Beans [or 2 small cans]
1 12oz Can Contadina Tomato Paste [or two small cans]
1 Cup Heinz Catsup [approximately]
1 Package McCormick Original Chili Seasoning Mix [Or HOT or MILD]
1/4 Cup White Sugar
1/2 tsp. Baking Soda
Minced Onion
Ground Thyme
Onion Powder
Chili Powder [ALSO Hot Sauce if desired]
Pepper

Skillet:
Place hamburger in skillet. Lightly cover the top of it with thyme
and then with onion Powder. Add about 3 shakes of pepper. Cook on 
high till brown. Drain well and return to rinsed out pan.

INTO STRAINER:
Empty Light and Dark Beans into a strainer and rinse well.

INTO A Large Soup Pot:
Add Tomato Juice and use some water to rinse out each can. 
Turn heat to medium high. 
Add Tomato paste and use water to rinse out its can.
Add sugar
Add Catsup 
Add the beans from the strainer. 
Add the seasoned beans and use some water to rinse their cans.
Add a good hand full of minced onion.
Add cooked and well drained hamburger.
Add McCormick Chili Seasoning
Add Onion powder - shake to lightly cover top of mixture
Add a couple shakes of pepper 
Add a couple shakes of Chili powder [AND a lttle optional Hot Sauce]

Cook On Medium stirring often.
Test after 1 hour of cooking. 
Add more catsup and cook longer if it is still watery
Add more seasoning if it is too bland.

BEFORE SERVING:
ADD Baking Soda. Stir till no white and all bubbles are gone. 
[this will remove most of the unpleasant gas from the beans]  
Let cool some! And Enjoy :)

~*~ Copyright © 1997-2009 Elrhea M. Bigham ~*~