Taste of Home
Scarecrow Chili
TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 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
Ingredients
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1-1/2 pounds ground beef
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2 celery ribs, chopped
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1 medium onion, chopped
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1 can (46 ounces) tomato juice
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1 can (28 ounces) diced tomatoes, undrained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1/2 cup water
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2 tablespoons chili powder
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1 to 2 tablespoons brown sugar
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3 bay leaves
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Salt and pepper to taste
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2 cups elbow macaroni, cooked and drained
Directions
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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.
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2.
Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving.
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