Hot cooked macaroni helps mellow this super-spicy beef chili recipe.
Recipe from Better Homes and Gardens
2 pounds lean ground beef
1 large onion, chopped
3 stalks celery, chopped
1 1/2 teaspoons bottled minced garlic
1 30 ounce can chili beans
1 29 ounce can tomato sauce
1 28 ounce can stewed tomatoes, cut up
2 tablespoons chili powder
1 tablespoon bottled hot pepper sauce
Hot cooked macaroni
Dairy sour cream and shredded cheddar cheese (optional)
Sliced green onions (optional)
Bottled hot pepper sauce (optional)
In a 6- to 8-quart Dutch oven, cook meat, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.
Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.
Per Serving: cal. (kcal) 433, Fat, total (g) 15, chol. (mg) 68, sat. fat (g) 6, carb. (g) 48, fiber (g) 7, pro. (g) 28, vit. A (IU) 729, vit. C (mg) 6, sodium (mg) 1251, calcium (mg) 131, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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