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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This is the recipe for chili that I grew up with. A great fall & winter recipe! Ingredients:
1 lb ground beef |
1 onion, diced |
2 stalks celery, diced |
1 (6 ounce) tomato paste |
1 (16 ounce) kidney beans (do not rinse or drain) or 1 (16 ounce) chili beans (do not rinse or drain) |
12 ounces v8 vegetable juice |
1 1/2 teaspoons salt |
1 1/2 teaspoons sugar |
1/4 teaspoon black pepper |
1 1/2 teaspoons chili powder |
1 (32 ounce) can whole tomatoes (cut into chunks) |
4 cups water |
1 cup elbow macaroni, raw |
Directions:
1. In a dutch oven, brown the ground beef with onion and celery and drain any excess fat from the meat.
2. Add remaining ingredients (tomato paste through 4 cups of water) EXCEPT macaroni.
3. Simmer for at least 3 hours.
4. Prepare the macaroni according to package directions (cook in additional salted water).
5. Drain macaroni and add to chili.
6. Simmer this mixture for an additional 15 to 30 minutes.
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