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Scarecrow Chili
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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
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).
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |