Scarecrow Chili Recipes

SCARECROW CHILI

Scarecrow Chili image

This chili has hearty flavor but isn't too spicy, so even the younger kids like it.-Barb Schlafer, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 16 servings (4 quarts).

Number Of Ingredients 13

Ingredients

1-1/2 pounds ground beef
2 celery ribs, chopped
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
2 tablespoons chili powder
1 to 2 tablespoons brown sugar
3 bay leaves
Salt and pepper to taste
2 cups elbow macaroni, cooked and drained

Steps:

In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving.

Nutrition Facts :

SCARECROW CHILI

Scarecrow Chili image

Make and share this Scarecrow Chili recipe from Food.com.

Provided by hungrykitten

Categories < 60 Mins

Time 55m

Yield 4 quarts, 16 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs ground beef
2 celery ribs, chopped
1 medium onion, chopped
1 (46 ounce) can tomato juice
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (10 3/4 ounce) can tomato soup, undiluted
1/2 cup water
2 tablespoons chili powder
1 -2 tablespoon brown sugar
3 bay leaves
salt and pepper
2 cups elbow macaroni, cooked and drained

Steps:

In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving.

Nutrition Facts : Calories 211.8, Fat 7.2, SaturatedFat 2.7, Cholesterol 28.9, Sodium 564.7, Carbohydrate 25.4, Fiber 3.4, Sugar 8.4, Protein 12.7

CONTEST-WINNING GARDEN HARVEST CHILI

Contest-Winning Garden Harvest Chili image

Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients. My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out! -Judy Sloter, Charles City, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
2 tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced zucchini
2 cups frozen sweet corn, thawed
1-1/2 cups shredded cheddar cheese, optional

Steps:

In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired.

Nutrition Facts : Calories 252 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 675mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

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