Man oh man, am I ever glad that I came across the My Kitchen Magazine blog! This recipe is something truly special!
This chili is truly something grand! Thank you so much My Kitchen Magazine for sharing it with us. Before I had wandered on over to the My Kitchen magazine food blog I had never heard of Indiana chili. This chili is loaded with noodles, meat, and savory spices. My family is thrilled each and every time I make a new chili for them during the cold weather season. They especially love this Indiana chili!
Ingredients
1 large can Campbell’s tomato juice
1 lb of Barilla elbow macaroni
2 lbs gound beef (chuck)
3 cans Hot chili beans (kidney beans)
1 small onion – diced
McCormick chili powder to taste
red pepper flakes to taste
Instructions:
In a large kettle, add the tomato juice and beans, fill the cans with water, add the water and chili powder. Bring to a boil stirring occasionaly to keep beans from burning
In a large frying pan, over medium heat, brown the beef with the onions and pepper flakes, onions should be clear when done.
When water/tomato juice boils add the macaroni stirring ocassionaly and cook until done.
Remove from heat, add drained beef.
Let set for five minutes, serve with peanut butter sandwiches!
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Quick Tip: I love topping this chili with fresh basil leaves.
For more great recipes and photos please visit My Kitchen Magazine.