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C is for Chili

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.


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.

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