Hot cooked macaroni helps mellow this super-spicy beef chili recipe.
- 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