Midwest Chili

Name: Midwest Chili
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 serving(s)
Ingredients: 1 lb ground beef; 1 onion, diced; 2 stalks celery, diced; 1 (6 ounce) tomato paste; 1 (16 ounce) kidney beans (do not rinse or drain) or 1 (16 ounce) chili beans (do not rinse or drain); 12 ounces V8 vegetable juice; 1 1/2 teaspoons salt; 1 1/2 teaspoons sugar; 1/4 teaspoon black pepper; 1 1/2 teaspoons chili powder; 1 (32 ounce) can whole tomatoes (cut into chunks); 4 cups water; 1 cup elbow macaroni, raw

Submitted by Paula

"This is the recipe for chili that I grew up with. A great fall & winter recipe!"

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photo by BarbryT

Ready In:: 3hrs 50mins
Ingredients:: 13
Serves:: 6

ingredients

1 lb ground beef
1 onion, diced
2 stalks celery, diced
1 (6 ounce) tomato paste
1 (16 ounce) kidney beans (do not rinse or drain) or (16 ounce) chili beans (do not rinse or drain)
12 ounces V8 vegetable juice
1 ¹⁄₂ teaspoons salt
1 ¹⁄₂ teaspoons sugar
¹⁄₄ teaspoon black pepper
1 ¹⁄₂ teaspoons chili powder
1 (32 ounce) can whole tomatoes (cut into chunks)
4 cups water
1 cup elbow macaroni, raw

directions

In a dutch oven, brown the ground beef with onion and celery and drain any excess fat from the meat.
Add remaining ingredients (tomato paste through 4 cups of water) EXCEPT macaroni.
Simmer for at least 3 hours.
Prepare the macaroni according to package directions (cook in additional salted water).
Drain macaroni and add to chili.
Simmer this mixture for an additional 15 to 30 minutes.