Dawn's Chili
Not that spicy, but sure tastes good on a cool fall/winter day. We've already made it once, for Fall 2009! I can make it without looking at the recipe, I've made it so many times.
Not that spicy, but sure tastes good on a cool fall/winter day. We've already made it once, for Fall 2009! I can make it without looking at the recipe, I've made it so many times.
- 1 teaspoon paprika
- 1 small onion chopped
- 1 pound ground beef
- 2 teaspoons oregano
- 1/2 teaspoon pepper
- 3 stalks of celery chopped
- 1 10.25-oz can tomato soup
- 2 14.5-oz cans tomatoes
- 2 15-oz cans kidney beans i like to use one regular and one dark
- 3 tablespoons chili powder
- 1 cup uncooked macaroni prepared as directed
- Carbohydrate 54.22749 g
- Cholesterol 38.08 mg
- Fat 10.208585 g
- Fiber 10.4468939494416 g
- Protein 24.9041075 g
- Saturated Fat 3.598583125 g
- Serving Size 1 1 Serving (344g)
- Sodium 84.43825 mg
- Sugar 43.7805960505584 g
- Trans Fat 1.6138384375 g
- Calories 402 calories
Step-by-step
- Brown ground beef, onions and celery.
- Add tomato soup, tomatoes, kidney beans, chili powder, oregano, paprika, pepper; heat to boil.
- Turn down heat and simmer for 45 minutes.
- About halfway through the simmering time, cook the macaroni.
- Add macaroni after it's cooked.
Ingredient quantities and basic steps reveal only the skeleton of a dish, omitting the thermal and chemical interactions that actually produce flavor. Ground beef, aromatics, and canned tomatoes undergo distinct physical transformations during the cooking process that require careful management of heat and timing.
- Brown the one pound of ground beef thoroughly over medium-high heat until deep brown fond develops on the bottom of the pot, which builds the savory foundation of the sauce.
- Dice the onion and three stalks of celery to uniform small dimensions so they soften evenly without retaining raw crunch during the brief forty-five minute simmer.
- Bring the mixture to a rolling boil before immediately reducing the heat to a low simmer, ensuring the starches and proteins meld without scorching the bottom solids.
- Cook the one cup of macaroni separately in boiling water rather than directly in the pot to prevent the pasta starches from overly thickening and muddying the broth.
Proper control of the simmering phase allows the kidney beans and canned tomatoes to break down just enough to thicken the liquid naturally. Consistent stirring during the final integration of the cooked macaroni guarantees an even distribution of textures throughout the final portions.
