Windy City Chili

By carvalhohm

Ingredients

• 1 lb. lean ground beef
• 2 Tbsp. vegetable oil
• 2 cans (14.5 oz. each Diced Tomatoes in Natural Sauce
• 1 cup onions, chopped
• 3 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried marjoram
• 1/2 tsp. black pepper
• 2 Tbsp. sugar
• 1 bay leaf
• 1 cup Tomato Sauce (May add an additional cup if desired)
• 2 cans (15.5 oz. each) Chili Beans (hot or mild)
• 2 cans (15.5 oz. each) red Kidney Beans (light or dark), drained
• 1 Hot sauce
• 1 lb. elbow macaroni, cooked according to package directions
• 2 Tbsp. butter
• 1 Grated cheddar cheese (optional)
• 1 Oyster crackers

Details

Servings 8
Adapted from brooksbeans.com

Preparation

Step 1

In large Dutch oven, brown beef in oil, stirring to separate; drain. Add tomatoes, onions, garlic, salt, Worcestershire sauce, chili powder, cumin, marjoram, pepper, sugar, Bay leaf and 1 cup tomato sauce. Partially cover and simmer over medium heat 25 minutes, stirring occasionally and adding additional tomato sauce to keep the chili moist but not soupy.

Add chili beans, kidney beans and pepper sauce; cook 10 minutes.

Toss macaroni with butter and add to the chili; stir well. Serve chili in bowls topped with cheese and oyster crackers on the side.

Makes 8 servings