Firehouse Chili
Ready In: 2 hrs 20 mins
Serves: 10
Ingredients
- 2 lbs lean ground beef
- 1 large onion, chopped
- 3 stalks celery, chopped
- 1 1⁄2 teaspoons instant 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
- 6 cups elbow macaroni (cooked)
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off