Caz Chili

Name: Caz Chili
Ingredients: 1 12 lbs ground round; 2 celery ribs, chopped; 1 medium onion, chopped; 1 (46 ounce) can V8 vegetable juice; 1 (28 ounce) can diced tomatoes, undrained; 1 (16 ounce) can kidney beans, rinsed and drained; 1 (10 3/4 ounce) can condensed tomato soup, undiluted; 12 cup water; 2 tablespoons chili powder; 1 -2 tablespoon brown sugar; 3 bay leaves; salt and pepper; 2 cups elbow macaroni, cooked and drained

13 ingredients

7 steps

Ingredients

1 12 lbs ground round
2 celery ribs, chopped
1 medium onion, chopped
1 (46 ounce) can V8 vegetable juice
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (10 3/4 ounce) can condensed tomato soup, undiluted
12 cup water
2 tablespoons chili powder
1 -2 tablespoon brown sugar
3 bay leaves
salt and pepper
2 cups elbow macaroni, cooked and drained

Directions

1

In a Dutch oven, cook beef, celery and onion over medium heat til meat is no longer pink; drain.
2

Add juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper.
3

Bring to boil.
4

Reduce heat; cover and simmer for 30 minutes.
5

Stir in macaroni.
6

Cook, uncovered, 5 minutes or until heated thru.
7

Discard bay leaves.