It's winter in Wisconsin. A pot of chili is simmering on the stove.
There must be a million chili recipes. And a million cooks, too.
DO YOU PUT NOODLES IN YOUR CHILI?
Before moving to Wisconsin, I had never heard of chili "with noodles". I've heard the same thing from other Wisconsin transplants. I don't know if this is just a Wisconsin thing...or a midwest thing...or what. I'm originally from Michigan's upper peninsula but have lived in other states and countries. Until Wisconsin, I never heard of noodles in chili. What about you?
2 pounds lean ground beef
1 medium sized yellow onion, chopped
1/2 green pepper, chopped
3 stalks celery, chopped
3 Tablespoons chili powder (to taste)
1/2 teaspoon black powder
pinch salt (optional)
2 Tablespoons brown sugar (optional)
1 Tablespoon Truvia Brown Sugar Blend (optional)
1 can (14.5 oz) stewed tomatoes, chopped
3 cans (15 oz.) dark red kidney beans
Approx 1 cup water, to your preference
(optional: 1 cup macaroni noodles)
Directions: In large pot over medium heat, brown ground beef with the onion, green pepper, and celery. When meat is cooked, drain thoroughly. Stir in remaining ingredients. Minimum cooking time: until vegetables and meat are well cooked.
Preferred cooking time: Simmer at least hour hour, until flavors are well blended.
NOTE: If desired, prepare 1 c. macaroni noodles according to package directions. Stir them into the chili 10 minutes before serving.