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Scarecrow Chili Recipe
Scarecrow Chili Recipe photo by Taste of Home

Scarecrow Chili Recipe

Publisher Photo
This chili has hearty flavor but isn't too spicy, so even the younger kids like it.—Barb Schlafer, Appleton, Wisconsin
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 16 servings

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

  1. 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.
  2. 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

Reviews for Scarecrow Chili

AVERAGE RATING
   (6)
RATING DISTRIBUTION
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 (6)
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MY REVIEW
Reviewed Jun. 19, 2012

I love the recipe! I have been making it for years and my family loves it.

MY REVIEW
Reviewed Oct. 24, 2009

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!

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