Scarecrow Chili

Name: Scarecrow Chili
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings (4 quarts).
Cuisine: North America, Mexican
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

3 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 35 min.

Makes

16 servings (4 quarts)

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

Scarecrow Chili Recipe photo by Taste of Home

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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.

Scarecrow Chili

Ingredients

Directions

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