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Scarecrow Chili

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

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

  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.
  2. Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving.

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