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| | Macaroni Chili
2 pounds of lean ground chuck
3 tablespoons of vegetable oil
one 28 ounce can of plum tomatoes
1 quart of tomato juice
2 cups of chopped onion
3 cloves garlic, crushed
1 tablespoon of salt
3 tablespoon of chili powder
1 teaspoon of ground cumin seed
1 teaspoon of oregano leaves
1/2 teaspoon of freshly ground black pepper
1 bay leaf
one 15 ounce of 1 pound of red kidney beans, drained
1 tablespoon of salt
3 quarts of boiling water
2 cups of elbow macaroni
one 8 ounce jar of sweet mixed pickles, drained and coarsely chopped
In a 6 quart Dutch oven, brown beef in hot oil, stirring frequently, until it is no longer pink.
Stir in tomatoes, tomato juice, onion, garlic, 1 tablespoon of salt, chili powder, cumin, oregano, pepper and bay leaf. Bring to boiling, reduce heat and simmer, covered 1 hour. Stir occasionally.
Stir in kidney beans, bring back to boiling, reduce heat and simmer, uncovered 30 minutes. Remove bay leaf.
Meanwhile cook elbow macaroni in 6 to 8 quart kettle add 1 tablespoon salt to the 3 qts. of rapidly boiling water. Gradually add macaroni so that water continues to boil.
Cook uncovered, stirring occasionally, until just tender, 10 - 12 minutes. drain in colander.
Stir macaroni and pickles into chili. Serve in bowls. Makes 3 1/2 quarts 10 - 12 servings |
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