Beef, Soups and Stews

SCARECROW CHILI

  • 1 1/2 pounds Ground beef
  • 2 Celery ribs, chopped
  • 1 med Onion, chopped
  • 1 can 46 oz. Tomato Juice
  • 1 can 28 oz Diced tomatoes, undrained
  • 1 can 16 oz Kidney beans, rinsed and drained
  • 1 can 10 3/4 oz Tomato Soup, undiluted
  • 1/2 c Water
  • 2 T Chili powder
  • 1 - 2 T Brown Sugar
  • 3 Bay Leaves
  • Salt and pepper to taste
  • 2 c 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)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!