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WISCONSIN CHILI Recipe

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This recipe for WISCONSIN CHILI, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
AMY (MOLENKAMP) DEVROU
Added: Sunday, July 15, 2007

Category:

Ingredients:
1 LB. GROUND BEEF OR TURKEY
1 LG. WHITE ONION, CHOPPED
6 STALKS CELERY, CHOPPED
2 (15 OZ.) CANS DICED OR CHOPPED TOMATOES WITH CHILI SEASONING
1 (46 OZ.) CAN TOMATO JUICE
1 (15 OZ.) CAN HOT CHILI BEANS
1 PKG. CHILI SEASONING
HOT CHILI POWDER TO TASTE
6 OZ. THIN SPAGHETTI BROKEN INTO 1-2 INCH PIECES

Directions:
BROWN GROUND BEEF OR TURKEY IN SKILLET. THEN COMBINE THE MEAT, ONIONS, CELERY, TOMATOES, TOMATO JUICE, CHILI BEANS AND KIDNEY BEANS IN A LARGE SOUP KETTLE. BRING TO A SLOW BOIL. ADD SPAGHETTI NOODLES. THE PASTA WILL THICKEN THE MIXTURE AS IT ABSORBS THE LIQUID. ADD THE CHILI SEASONING AND CHILI POWDER TO TASTE. BEST IF SERVED THE FOLLOWING DAY TO ALLOW FLAVOR TO PENETRATE ALL OF THE INGREDIENTS. IF YOU LIKE, SERVE WITH A LITTLE CHEDDAR CHEESE ON TOP.

 

 

 

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