Printable | Taste of Home

Scarecrow Chili

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

Printed from tasteofhome.com Jul 25, 2008

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Scarecrow Chili cont.

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).