It’s chilly outside, and all I want is a warm bowl of chili. Here is an authentic Wisconsin recipe that will have you feeling cozy in no time! Be prepared to be the most popular mom on the block with this delicious dish. Trust me, they’ll be asking for seconds! -Stephanie from http://www.momsbestrecipes.com
prep: 15 mins cook: 45 mins total: 60 mins Servings: 6 Yield: 6 servings
6 cubes beef bouillon
1 white onion, chopped
1 stalk celery, chopped
1 ½ pounds lean ground beef
2 tablespoons chili powder
1 (28 ounce) can diced tomatoes
1 ½ cups tomato juice
½ red bell pepper, chopped
2 tablespoons brown sugar
2 cups water
¾ 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.
Per Serving: 353 calories; protein 26.3g; carbohydrates 27.5g; fat 14.7g; cholesterol 74.4mg; sodium 1339mg.