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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This chili is a little sweeter than other recipes I've tasted, but I like it that way. It reminds me of the chili my mom used to make. Ingredients:
2 pounds ground beef |
2 cups chopped onion |
3/4 cup chopped celery |
1/2 cup chopped green pepper |
3 garlic cloves, minced |
1 teaspoon salt, optional |
1/4 teaspoon pepper |
1 tablespoon brown sugar |
3 tablespoons chili powder |
2 cans (14-1/2 ounces each) stewed tomatoes |
1 can (46 ounces) tomato juice |
1 can (10-1/2 ounces) beef broth |
1/2 cup uncooked elbow macaroni |
1 can (15 ounces) kidney beans, rinsed and drained |
Directions:
1. In a Dutch oven or soup kettle, brown beef until no longer pink. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last two; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time. Stir in the beans and heat through. Yield: 12 servings (about 4-1/2 quarts).
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