Chock-Full Chili

• 1-1/2 pounds ground beef
• 1 small onion, divided
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15-1/2 ounces each) pork and beans
• 2 cans (14-1/2 ounces each) stewed tomatoes
• 1 can (15-1/2 ounces) lima beans, rinsed and drained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 3 medium carrots, chopped
• 3 celery ribs, chopped
• 1 small green pepper, chopped
• 8 fresh mushrooms, chopped
• 3 tablespoons chili powder
• 2 tablespoons vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 1 teaspoon each salt, pepper and paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 cup medium shell pasta, cooked and drained

1. In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add vegetables and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50 minutes, stirring occasionally. Add the pasta; simmer 10 minutes longer or until heated through.

ground beef, onion, kidney beans, pork, tomatoes, beans, whole kernel corn, carrots, celery, green pepper, mushrooms, chili powder, vinegar, worcestershire sauce, sugar, salt, cayenne pepper, ground cloves, shell pasta

Taken from www.tasteofhome.com/recipes/chock-full-chili/ (may not work)