“This chili earned its blue ribbon at a chili cook-off three years in a row! It is a mild, sweet chili, but it could always be spiced up with a little hot sauce. In Wisconsin, chili has macaroni noodles in it, which my husband thinks is the best part of this recipe. Enjoy! Add canned kidney beans with the macaroni, if desired.” - by Muffin Boots
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.
- Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 353 cal
- 18%
- Fat
- 14.7 g
- 23%
- Carbs
- 27.5 g
- 9%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"Definitely easy, and very mild. I personally added a lot more seasoning but I was using a full lb of pasta, so that may be why it needed more flavoring. I forgot the red bell pepper so I went withou..." See moret. I also added in more chili powder and some cumin. A+ for ease!"
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