Scarecrow Chili

Name: Scarecrow Chili
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings (4 quarts)
Cuisine: North America, Mexican
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

Total Time Prep: 20 min. Cook: 35 min.

Yield 16 servings (4 quarts)

Test Kitchen Approved

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

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