Hot cooked macaroni helps mellow this super-spicy beef chili recipe.
- Makes: 10 servings
- Prep: 20 mins
- Cook: 2 hrs
pounds lean ground beef
large onion, chopped
stalks celery, chopped
teaspoons bottled minced garlic
30 ounce can chili beans
29 ounce can tomato sauce
28 ounce can stewed tomatoes, cut up
tablespoons chili powder
tablespoon bottled hot pepper sauce
Hot cooked macaroni
Dairy sour cream and shredded cheddar cheese (optional)
Sliced green onions (optional)
Bottled hot pepper sauce (optional)
- In a 6- to 8-quart Dutch oven, cook meat, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.
- Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.
Nutrition Facts (Firehouse Chili)
- Per serving:
- 433 kcal cal.,
- 15 g fat
- (6 g sat. fat,
- 68 mg chol.,
- 1251 mg sodium,
- 48 g carb.,
- 7 g fiber,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet