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Wild Western Chili Soup

1 1/2 pound ground beef
1 cup chopped onion
2 medium garlic clove -- minced
1 can beef broth
2 cans tomato soup
1 soup can water
2 cans kidney beans - (15 1/2 oz ea) -- undrained
3 cups cooked elbow macaroni
3 tablespoons chili powder
2 tablespoons vinegar


In large heavy pan, brown beef and cook onion with garlic until tender (use shortening if necessary). Stir to separate meat. Add to slow cooker along with the remaining ingredients. Cover and cook on LOW for 3 to 5 hours; stir occasionally.

This recipe yields 12 cups.

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