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2 tablespoons (1/4 stick) butter 1 cup chopped red onion 2 large celery stalks, chopped 1 14 1/2-ounce can chicken broth 1 14 1/2-ounce can Mexican-style stewed tomatoes 1 cup water 1 8-ounce can tomato sauce 1/2 cup packaged chili seasoning mix with masa flour 1 15- to 16-ounce can [...]
Read the recipe at epicurious.com
