The chili I grew up with was quite different than the chili I learned to make here is Texas. While I DO love me some Texas chili I ultimately go back to the Midwestern (or Michigan) style when I need comfort food.
What’s the difference?
Well, the Midwestern style is more tomato-y and has a thinner sauce, more like a broth. The chili is less pronounced and the flavors are fresher; bell peppers, onions, tomatoes…
Each spoonful is full of vegetables and macaroni, beef and kidney beans for a hearty meal that is somewhere between a soup and a stew.
It’s simple, quick to put together and perfect for a crock pot meal. You really don’t need much else on the table when you serve this; maybe a loaf of sour dough to soak up the broth. It freezes well so you might as well make the biggest batch of it that you can. You can also adjust the amounts of the ingredients to make it stretch further, or use less meat and more beans, or whatever you like. This, my friends, is what I like to come home to.
So, you can argue that this isn’t real chili if you want but while you do? I will be finishing off your bowl. Remember the Applejacks commercial?
I eat what I like!
Midwestern Style Chili
- 1 1/2 lbs ground beef, browned
- 4 cups red kidney beans, cooked
- 2 cups chopped onion
- 2 bell peppers, chopped
- 1/2 cup celery, optional
- 2 quarts tomato juice or V-8
- 3 lbs diced tomatoes
- 2 tbs chili powder, or to taste
- 1 lb elbow macaroni
Add all ingredients except macaroni to a crock pot and simmer for 6 hours. About 30 minutes before serving cook the pasta and add it to the simmering chili. Allow flavors to blend another 30 minutes or so.
12 servings or more
|Nutrition Information: |
Fat 5.3 (saturated fat 1.7)