01 Apr Hoosier Chili
2 pounds lean ground beef (90% lean)
2 C. chopped onion
3/4 C. chopped celery
1/2 C. chopped green pepper
3 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
1 tablespoon brown sugar
3 Tbsp. chili powder
2 14.5-ounce cans stewed tomatoes
1 46-ounce can tomato juice
1 10.5-ounce beef broth
1/2 C. uncooked elbow macaroni
1 15-ounce can kidney beans, rinsed and drained
In large Dutch oven or soup kettle, brown beef until no longer pink. Add onions, celery, peppers and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except macaroni and beans. Bring to a boil. Reduce heat, cover and simmer for 1.5 hours, adding macaroni for last half hour of cooking time. Stir in beans and heat through. Makes about 4.5 quarts, enough for 12 servings.
Makes about 4.5 quarts, enough for 12 servings.