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Champion Chili Chowder

thebtls
thebtls Posts: 2,300
edited November -0001 in EggHead Forum
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Champion Chili Chowder

This recipe won the local United Way Chili Cook-off in 2010. It is more of a chowder consistency than a soup or chili. The ingredients qualify it as a chili however. Fixed in a Flame Top Round Dutch oven / Stewpot, 7 qt. it was the perfect cooking vessel for cooking this on the Grill. The combination of Lysander’s Chili Mix and macaroni is the key to this dish!

Ingredients
 2 Lb. - Lean Ground Beef
 Garlic Salt
 1-Large Vidalia onion (or sweet)
 Garlic Pepper
 2 -28 oz. Peeled Tomatoes
 6-8 Garlic Cloves, minced
 2 -16 oz Dark Red Kidney Beans
 16 Oz. Water
 14 oz-Barilla Elbow Macaroni (depends on how thick you want the chowder)
 3 Tbls. Lysander’s Chili Seasoning

Preparation and Cooking Directions
1. In a large soup kettle, brown the ground beef with chopped Onion and 4-8 cloves of garlic (to taste). Stir and continue browning until medium well.
2. Add 2 to 4 TBS Lysander’s Chili Seasoning then add ½ tsp of Garlic Salt and a pinch of Garlic Pepper (to taste) and finish browning the beef.
3. Add the Kidney Beans and Tomatoes, slightly chopped in the can (do not drain either)
4. Bring to a boil and reduce heat. Stir and cover then simmer for 40 minutes
5. Add Elbow Macaroni (dry) and simmer for 10 minutes, stirring frequently
6. Add 16 oz. of water and continue to simmer for 10 minutes.
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