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WISCONSIN CHILI 
1 lb. ground beef, browned
1 lg. can tomato juice
1 lg. can chopped tomatoes
1 lg. onion, chopped
1 can kidney beans, drained
1 (1 lb.) pkg. elbow macaroni
2 tbsp. chili powder
1 tsp. salt
1 tsp. black pepper
1/2 tsp. red pepper

In Dutch oven; fill half full with water. Add large can of tomato juice (this should be about 2 1/2" from top of Dutch oven). Add macaroni. Cook until soft. Add remaining ingredients, cover and simmer. (Can be eaten in about 30 minutes but is best if cooked 1 to 2 hours.) Refrigerate any leftovers as it tastes great the second day. (Can be frozen if necessary.) This is a soup-type chili and not thick when first made. It will thicken after being refrigerated.
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 Rating: 5 / 5 - Reviews: 1
1 week ago
Gary Johns (New York) says:

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