- 1 1/2 pounds lean ground beef
- 1 stalk celery, chopped
- 1/2 red bell pepper, chopped
- 1 white onion, chopped
- 1 (28 ounce) can diced tomatoes
- 1 1/2 cups tomato juice
- 2 cups water
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 6 cubes beef bouillon
- 3/4 cup uncooked elbow macaroni
- 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.
05/26/2019
recipepes.com
wisconsin blue ribbon chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
