Scarecrow Chili Recipe
Great October Treat Especially For Halloween
I have no idea where or when I first got this Scarecrow Chili Recipe, nor do I know exactly where the name comes from. What I do know is that the name gives an excuse for serving it during the month of October, especially as Halloween draws close.
Restaurant customers thoroughly enjoy this chili - food with a hearty flavor - but not too spicy.
Just add a small salad and you and your guests will enjoy a complete and nutritious meal.
Scarecrow Chili
Preparation time: 15 minutes. Makes 4 quarts - 16 servings.
Cooking Conversion Table
Ingredients:
3 pounds of lean ground beef (substitute chopped chicken or turkey if you wish)
4 celery stalks, chopped
2 medium onions, chopped
Two 46 ounce cans of tomato juice
Two 28 ounce cans of diced tomatoes, undrained
Two 16 ounce cans of kidney beans, rinsed and drained
Two 10 3/4 ounce cans of condensed tomato soup, undiluted
1 cup water
1/4 cup chili powder (try Ancho chili powder)
3-4 tablespoons of brown sugar
6 Bay leaves
Salt and papper to taste
4 cups elbow macaroni, cooked and drained
Instructions:
In a Dutch oven or large stock pot, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain
Add the tomato juice, tomatoes, beans, tomato soup, water, chili powder, brown sugar, bay leaves, salt and pepper
Bring to a boil
Reduce heat, cover and simmer for 30 minutes
Stir in macaroni
Cook, uncovered, 5 minnutes longer or until heated through
Discard bay leaves and serve
|
Note: For a vegetarian version, omit the meat and use vegetables such as potatoes, carrots, canned whole kernel corn or frozen okra. And to make it a high fiber offering, use whole wheat pasta.
|
Enjoy your Chili and the company of those you share it with!
Donna
Bookmark Real Restaurant Recipes
|
