ELLEN'S EVERYDAY CHILI

By Ellen Bales
@Starwriter

I've been making this chili forever and everyone who tries it seems to love it. My mother taught me to make this before I was married and it has served me well over the years. I don't have anything written down, so I'll just wing it . . .

Rating:

★★★★★ 1 vote

Comments:

12 Comments

Serves:

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1 lb: ground chuck
1 large: onion, chopped
1 can(s): (52 oz.) brooks hot chili beans
1 can(s): (46 oz.) tomato juice
1 tsp: salt
2 tsp: chili powder
1 c: macaroni, elbow

How to Make ELLEN'S EVERYDAY CHILI

Step-by-Step

1In a Dutch oven, cook the ground chuck and onion together, breaking up beef into small pieces; drain. Add chili beans, mix thoroughly.
2Gradually pour in tomato juice until everything is covered (you may not use the whole can). Stir in salt and chili powder. Mix thoroughly.
3Bring mixture to a boil over medium high heat. Add macaroni; stir to blend. Reduce heat, cover, and simmer until macaroni is cooked, stirring occasionally, about 20 or 30 minutes. If soup is too thin, uncover and turn the heat to medium to allow to cook down to desired thickness.
4Taste and adjust amount of chili powder to your liking. Ladle into bowls. Sprinkle shredded cheddar cheese on top if you wish or even some raw chopped onion. Serve with assorted crackers or cornbread