The musical "Waitress"
Hoosier Chili
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 12 servings (3 quarts).
This chili is a little sweeter than other recipes I've tasted, but I like it that way. It reminds me of the chili my mom used to make. —Jeanne Boberg, Muncie, Indiana
Ingredients
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2 pounds lean ground beef (90% lean)
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2 cups chopped onions
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3/4 cup chopped celery
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1/2 cup chopped green pepper
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3 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon brown sugar
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3 tablespoons chili powder
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2 cans (14-1/2 ounces each) stewed tomatoes
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1 can (46 ounces) tomato juice
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1 can (10-1/2 ounces) condensed beef broth, undiluted
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1/2 cup uncooked elbow macaroni
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1 can (15 ounces) kidney beans, rinsed and drained
Directions
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1.
In a Dutch oven, brown beef until no longer pink, breaking it into crumbles. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender.
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2.
Add the next 7 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni during last half-hour of cooking time. Stir in the beans and heat through.
Nutrition Facts
1 cup: 227 calories, 7g fat (3g saturated fat), 47mg cholesterol, 866mg sodium, 23g carbohydrate (10g sugars, 4g fiber), 20g protein.
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