Chock-Full Chili

Name: Chock-Full Chili
Ingredients: 1-1/2 pounds ground beef; 1 small onion, divided; 2 cans (16 ounces each) kidney beans, rinsed and drained; 2 cans (15-1/2 ounces each) pork and beans; 2 cans (14-1/2 ounces each) stewed tomatoes; 1 can (15-1/2 ounces) lima beans, rinsed and drained; 1 can (15-1/4 ounces) whole kernel corn, drained; 3 medium carrots, chopped; 3 celery ribs, chopped; 1 small green pepper, chopped; 8 fresh mushrooms, chopped; 3 tablespoons chili powder; 2 tablespoons vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon sugar; 1 teaspoon each salt, pepper and paprika; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cloves; 1 cup medium shell pasta, cooked and drained

19 ingredients

1 steps

Ingredients

1-1/2 pounds ground beef
1 small onion, divided
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15-1/2 ounces each) pork and beans
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15-1/2 ounces) lima beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 medium carrots, chopped
3 celery ribs, chopped
1 small green pepper, chopped
8 fresh mushrooms, chopped
3 tablespoons chili powder
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 teaspoon each salt, pepper and paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 cup medium shell pasta, cooked and drained

Directions

1

In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add vegetables and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50 minutes, stirring occasionally. Add the pasta; simmer 10 minutes longer or until heated through.