Chili For a Crowd

10 # ground beef
5 large onions, chopped
5 quarts tomato juice
4 C water
5 cans (16 oz each) kidney beans, rinsed and drained
1/3 C sugar
1/2 to 2/3 C chili powder
1 t salt
1 bunch celery with leaves
5 garlic cloves, peeled
3 bay leaves

In several large soup kettles, cook beef and onions over medium heat until meat is no longer pink; drain.

Add the tomato juice, water, beans, sugar, chili powder and salt.

Cut leaves off celery and set aside. Chop celery; add to soup.

Chop celery leaves; place in cheesecloth with garlic and bay leaves. Tie with a string and place in soup.

Bring to a boil; reduce heat; cover and simmer for 1-1/2 to 2 hours.

Remove spice bag before serving.

Yield: about 45 (1 cup) servings