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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This chili has hearty flavor but isn't too spicy, so even the younger kids like it.Barb Schlafer, Appleton, Wisconsin Ingredients:
1-1/2 pounds ground beef |
2 celery ribs, chopped |
1 medium onion, chopped |
1 can (46 ounces) tomato juice |
1 can (28 ounces) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 cup water |
2 tablespoons chili powder |
1 to 2 tablespoons brown sugar |
3 bay leaves |
salt and pepper to taste |
2 cups elbow macaroni, cooked and drained |
Directions:
1. In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving. Yield: 16 servings (4 quarts).
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