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| WISCONSIN CHILI | |
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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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recipe reviews #176638
Robert Towns (Florida) says:
I love this chili! I have made it many times. I was wondering what the carbohydrate level is, I am diabetic and need to keep track of my carb intake.
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Found this Wisconsin chilli recipe and it looked good.
Been 20 years or so since I last had my mother's chilli, but this recipe sure tasted like hers. Brought back so many memories of the good things she baked and cooked.
This recipe tastes great the next day or so also, just like my mother's did.