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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is an Indiana favorite, Great for wintery days or for cold rainy weather. When I mention it outside of Indiana I get strange looks. Here we just call it Chili Soup and it's served in the schools with peanut butter sandwiches. Read more . I've also seen this made with spaghetti instead. I remember coming in to the house after a long day of playing in the snow and the smell of the chili would fill the house, it was enough to warm you itself. I hope you enjoy it as much as I have. Ingredients:
1 large can tomato juice |
1 lb of elbow macaroni |
2 lbs gound beef (chuck) |
3 cans hot chili beans (kidney beans) |
1 small onion - diced |
chili powder to taste |
red pepper flakes to taste |
Directions:
1. In a large kettle, add the tomato juice and beans, fill the cans with water, add the water and chili powder. Bring to a boil stirring occasionaly to keep beans from burning
2. In a large frying pan, over medium heat, brown the beef with the onions and pepper flakes, onions should be clear when done.
3. When water/tomato juice boils add the macaroni stirring ocassionaly and cook until done.
4. Remove from heat, add drained beef.
5. Let set for five minutes, serve with peanut butter sandwiches!!
6. Even better the next day!!
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