Wisconsin Blue Ribbon Chili
Ingredients1 h servings 353 cals
- Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.
- Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.
Per Serving: 353 calories; 14.7 g fat; 27.5 g carbohydrates; 26.3 g protein; 74 mg cholesterol; 1339 mg sodium. Full nutrition
ReviewsRead all reviews 9
Definitely easy, and very mild. I personally added a lot more seasoning but I was using a full lb of pasta, so that may be why it needed more flavoring. I forgot the red bell pepper so I went ...
Very good.I didn't have tomato juice do I subbed 3 oz of paste and a cup of water. Loved the flavor of this chili. Sweet with a subtle kick. I did add 1 tbs of garlic powder to the meat (turkey).
My family loves this one. I find it WAY too salty with all that bouillon so I just use 2. My kids don't like lots of spice so I cut the chili powder in half (though I think it would be good with...
I made this tonight. I love chili, but my children don't like beans or spicy food, so the mild flavor and the noodles were a good alternative. I would classify this more as home made beef-a-roni...
Bomb chili with a few changes 1 add Worcestershire 2 add less water 3 add garlic