Recipe of the week
Chili soup
By Joyce Barnett Special to the Acorn

1 large can tomato juice
2 small cans chili beans
1 package dry chili mix
4 medium potatoes, diced
2 pounds lean ground beef
1/2 cup onions, chopped
Salt and pepper to taste

Fry ground beef and onion together. Drain grease off. Put all ingredients together. After pouring tomato juice in, fill can with water.

Cook on medium heat for an hour to an hour and a half, until it starts getting thicker. Stir frequently to keep it from sticking . This makes a lot of soup for about eight people; cut the recipe in half for less. Serve with crackers.