Chili

Name: Chili
Ingredients: 2 lb. extra lean ground beef; 2 c. chopped onions; 3/4 c. chopped celery; 1/2 c. chopped green pepper; 3 garlic cloves, minced; 1 tsp. salt (optional); 1 Tbsp. brown sugar; 1 (10 1/2 oz.) can beef broth; 1 (15 oz.) can kidney beans, rinsed and drained; 3 Tbsp. chili powder; 2 (16 oz.) cans stewed tomatoes; 1 (46 oz.) can tomato juice; 1/2 c. uncooked elbow macaroni

13 ingredients

8 steps

Ingredients

2 lb. extra lean ground beef
2 c. chopped onions
3/4 c. chopped celery
1/2 c. chopped green pepper
3 garlic cloves, minced
1 tsp. salt (optional)
1 Tbsp. brown sugar
1 (10 1/2 oz.) can beef broth
1 (15 oz.) can kidney beans, rinsed and drained
3 Tbsp. chili powder
2 (16 oz.) cans stewed tomatoes
1 (46 oz.) can tomato juice
1/2 c. uncooked elbow macaroni

Directions

1

In a large Dutch oven or soup kettle, brown beef until no longer pink.
2

Add onions, celery, green pepper and garlic. Continue cooking until vegetables are tender.
3

Add all remaining ingredients, except last two (macaroni and kidney beans).
4

Bring to a boil.
5

Reduce heat.
6

Cover and simmer for 1 1/2 hours, adding macaroni for last half hour of cooking time.
7

Stir in the beans and heat through.
8

Yields 12 servings.