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Scarecrow Chili Recipe

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This chili has hearty flavor but isn't too spicy, so even the younger kids like it.—Barb Schlafer, Appleton, Wisconsin

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Scarecrow Chili Recipe

Prep: 20 min. Cook: 35 min.

Yield: 16 Servings

20 35 55

Ingredients

1-1/2 pounds ground beef
2 celery ribs, chopped
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
2 tablespoons chili powder
1 to 2 tablespoons brown sugar
3 bay leaves
Salt and pepper to taste
2 cups elbow macaroni, cooked and drained

Directions

In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving. Yield: 16 servings (4 quarts).

Originally published as Scarecrow Chili in Taste of Home October/November 2004, p60

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Reviews for Scarecrow Chili (1)

Scarecrow Chili

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Reviewed on Oct. 24, 2009 by badkitty

This was so good! I added garlic, green chiles, Worcestershire sauce,and I used V-8 juice instead of tomato juice. I garnished it with shredded sharp cheddar cheese,green onions and sour cream. I made Bisquick garlic-cheddar biscuits to go with it. Comfort food mmmmm!