Award Winning Chili
1 lb.Extra-Lean Ground Round
1/2 Pkg. McCormick's Mild Chili Seasoning Mix.
2 or 3 handfuls of Ditalini Macaroni (Uncooked).
1 14oz. Can of Beef Broth (College Inn or Gia Russa).
1 reg. size can of Pinto Beans (use juice).
1 reg. size can of whole Potatoes (cut in little pieces & rinsed, discard water in can).
1 reg. size can of Dark Red Kidney Beans.
1 6oz. can Contadina Tomato Past (with Roasted Garlic listed on the label).
1 28oz. Can (Progresso or Giant Eagle) Crushed Tomatoes in Puree.
1 reg. size can Lima beans, or large flat Italian Green Beans (Select Brand or DelMonte).
2-3 T. Extra Light Olive Oil (Bertolli).
2 flat round Cipolline onions, chopped up fine.
(optional: fresh Green pepper, tastes great without it!)
2 T. brown sugar
1 or 2 pats of real butter
Parsley Flakes, Onion Powder, Basil, Garlic-Pepper & water as needed.
Directions: In a large deep soup pan, brown hamburg in olive oil, onions, (green pepper cut up small if you like it) & add seasonings. (Cook well.) Add McCormick's Chile Mix, Tomato Paste, Crushed Tomato Sause, Beef Broth, Brown Sugar, stir well. Then add all beans, potatoes, butter & Macaroni, cover,then after coming to a boil,simmer on your lowest burner setting for 45 minutes. I like it to kinda' forment covered, for 15-20 minutes before serving. Yum! Serve with bagels, or cornbread, shredded cheddar, or sour cream. Depends how the diet goes. (I like it just with stone ground whole wheat flour bread, toasted!) Sorry, No awards were won with this Chile recipe :-), but it does not last long at home!