Dawn's Chili
Not that spicy, but sure tastes good on a cool fall/winter day. We've already made it once, for Fall 2009! I can make it without looking at the recipe, I've made it so many times.
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 8
chili
kidney beans
macaroni
tomatoes
celery
onions
ground beef
american
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
dairy free
- 1 teaspoon paprika
- 1 small onion chopped
- 1 pound ground beef
- 2 teaspoons oregano
- 1/2 teaspoon pepper
- 3 stalks of celery chopped
- 1 10.25-oz can tomato soup
- 2 14.5-oz cans tomatoes
- 2 15-oz cans kidney beans i like to use one regular and one dark
- 3 tablespoons chili powder
- 1 cup uncooked macaroni prepared as directed
- Carbohydrate 54.22749 g
- Cholesterol 38.08 mg
- Fat 10.208585 g
- Fiber 10.4468939494416 g
- Protein 24.9041075 g
- Saturated Fat 3.598583125 g
- Serving Size 1 1 Serving (344g)
- Sodium 84.43825 mg
- Sugar 43.7805960505584 g
- Trans Fat 1.6138384375 g
- Calories 402 calories
Brown ground beef, onions and celery. Add tomato soup, tomatoes, kidney beans, chili powder, oregano, paprika, pepper; heat to boil. Turn down heat and simmer for 45 minutes. About halfway through the simmering time, cook the macaroni. Add macaroni after it's cooked.
