Classic Chili or Wisconsin Style Chil
A delicious and hearty chili that is perfect on a cold evening.
Servings 12 servings
Ingredients
- 2 1/2 pounds ground beef
- 1/2 pound ground Italian sausage*
- 4 ribs celery, chopped
- 1 medium onion, chopped
- 1 green pepper, chopped
- 3 cloves garlic, minced*
- 1 46 oz can tomato juice
- 1 28 oz can diced tomatoes with juice
- 1 14 oz can diced tomatoes with diced green chilies*
- 1 4 oz can diced green chilies*
- 2 10 3/4 oz cans condensed tomato soup, undiluted
- 1 soup can water
- 1 14 oz can beef broth*
- 1 16 oz can kidney beans
- 1 15 oz can black beans*
- 2 16 oz cans chili beans in chili sauce, hot or mild*
- 2 to 4 tablespoons chili powder
- 1/2 teaspoon red pepper flakes*
- 3 bay leaves*
- 2 tablespoons brown sugar
- 1 envelope chili seasoning mix (McCormick)*
- salt and pepper to taste
- 2 cups cavatappi noodles or noodles of your choice, cooked and drained
- shredded extra sharp cheddar cheese*
Instructions
- In a large soup pot, brown ground beef, sausage, celery, onion, green pepper and garlic over medium heat until meat is no longer pink. Drain. Add tomato juice, diced tomatoes, diced tomatoes with green chilies, diced green chilies, tomato soup, water, beef broth, kidney beans, black beans, chili beans, chili powder, red pepper flakes, bay leaves, brown sugar, envelope chili seasoning mix, salt and pepper.
- Bring to a boil, reduce heat, cover and simmer for 1 hour or longer.
- Stir in noodles, cook, uncovered for 10 minutes or until heated through.
- Before serving, discard bay leaves and top bowls of chili with shredded cheese.
Notes
My sister gave me this recipe many years ago. All ingredients with an * after it have been added to the original recipe over the years.