A delicious and hearty chili that is perfect on a cold evening.
Prep Time 15minutes
Author Lynn / Turnips 2 Tangerines
2 1/2poundsground beef
1/2poundground Italian sausage*
1green pepper, chopped
146 oz cantomato juice
128 oz candiced tomatoes with juice
114 oz candiced tomatoes with diced green chilies*
14 oz candiced green chilies*
210 3/4 oz canscondensed tomato soup, undiluted
1soup can water
114 oz canbeef broth*
116 oz cankidney beans
115 oz canblack beans*
216 oz canschili beans in chili sauce, hot or mild*
2 to 4tablespoonschili powder
1/2teaspoonred pepper flakes*
1envelope chili seasoning mix(McCormick)*
salt and pepper to taste
2cupscavatappi noodles or noodles of your choice, cooked and drained
shredded extra sharp cheddar cheese*
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.
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.