Wisconsin Chili

• 2 pounds Ground Beef
• 1/2 whole Large Onion, Diced
• 2 teaspoons Salt, Or To Taste
• 1/2 teaspoons Ground Black Pepper, Or To Taste
• 3 teaspoons Ground Chili Powder, Or To Taste
• 15 ounces, weight Red Kidney Beans, Undrained
• 28 ounces, weight Whole Tomatoes, Cut Into Bite-Sized Pieces
• 22 ounces, fluid Tomato Juice (or 4 Of The Small 5.5 Fl. Oz. Cans), Or More To Taste
• 1- 1/2 cup Water (optional)
• 4 ounces, weight Macaroni Pasta
• Saltine Crackers, To Serve

1. In a Dutch oven on medium-high heat, cook ground beef and onions together.
2. Do not drain the grease.
3. Add salt and pepper to taste.
4. Add 2-3 teaspoons chili powder, or more for more heat (mixture will look brown).
5. Add kidney beans (undrained) and cut up tomatoes.
6. Cook until it reaches a boil, adding more seasonings if necessary.
7. Add tomato juice (I tend to use about 4 of the small cans, but you can add more if you like), and about 1/3 as much water, if desired (skip the water part for a stronger tomato flavor).
8. Bring to a boil, then turn to low heat.
9. Leave mixture to simmer while you prepare macaroni according to package directions.
10. Once the macaroni is cooked, add it to the chili mixture.
11. Let cook for 5-10 minutes more, then serve in bowls with saltines (the best is to crumble the crackers over the chili!
12. ).
13. Note: this is a great meal to make during a busy day (no wonder my mom used to make it every Christmas Eve) because you can make the whole thing then just leave it on the stove on low and you have a warm meal whenever anyone is ready for it.

ground beef, onion, salt, ground black pepper, ground chili powder, weight red, tomatoes, tomato juice, water, crackers

Taken from tastykitchen.com/recipes/main-courses/wisconsin-e2809cchilie2809d/ (may not work)