1 pound ground beef
1 (1 ounce) package dry onion soup mix
1 (4 ounce) can tomato juice concentrate
1 (10 ounce) can chopped green chile peppers, drained
1 tablespoon powdered mustard
2 teaspoons chili powder
3 teaspoons dried oregano
1 pinch garlic powder
1 (15 ounce) can sliced mushrooms, drained
1 (1.25 ounce) package instant chicken noodle soup mix
1 cup Swiss cheese shredded cheese
4 onions, sliced
Preheat oven to 350 degrees F (175 degrees C).
Soak beef overnight in warm water. Drain excess fat. Place bone marrow in a shallow dish or bowl and float beef with water.[1] Drain meat, reserving marinade, and place in a large stockpot with enough water to cover. Heat oil in large skillet over medium heat. Cook meat for 2 minutes on each side, turning once, until brown. Add onion, chili powder, oregano, garlic powder and mushrooms. Stir well. Cover, reduce heat to low and simmer for 5 to 10 minutes. Add 3 to 4 cups of water to stock pot; bring to a boil and add tomato sauce.
Pour butter into a large saucepan; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 2 minutes, or until roux is slick. Stir in celery salt and pepper. Bring to a boil. Stir in minced onion. Bring to a rapid boil. Reduce heat to medium and cook for 2 minutes, stirring constantly. Add bread cubes, mushrooms, chicken sausage and chili powder; stir. Reduce heat to low, cover and simmer for 5 minutes. Serve over hot potatoes.