"The belly rules the mind."--Spanish Proverb

State Street Tavern Chili Recipe

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This recipe for State Street Tavern Chili, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denny Rooney on behalf of Joe & May Rooney
Added: Thursday, July 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb hamburger
large onion chopped
1 #10 can of tomato juice
liberal amounts of salt and pepper.
4 to 5 large celery stalks chopped
2 c of elbow macaroni
1 can kidney beans ( I use Chili Mac)

Directions:
Directions:
In a skillet saute hamburger, 1/2 of the onion and salt and pepper until almost cooked, add 1/2 of the tomato juice. turn down low and let simmer.

In a 5 qt pot 2/3 full of water, add salt and pepper, the celery and rest of the onion, cook until tender.

Then add the elbow macaroni, and stir to prevent sticking to the pan, cook until tender, add remainder of the tomato juice and bring to a boil, add the hamburger mix, add the kidney beans, stir and serve with crackers, chopped onion, or shredded cheese and Fritos.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
May & Joe Rooney owned the State Street Tavern, for many years. When Joe and May passed on, their youngest daughter Kathy Reiter and her family took over the helm. The Tavern was torn down in the name of progress, a gas station is now on the site.

 

 

 

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