Cheeseburger Chili

• 1 pound Ground Beef
• 1 whole Onion, Medium, Diced
• 4 cloves Garlic, Minced
• 3 Tablespoons Chili Powder
• 2 cups Beef Broth
• 1/4 cups Ketchup
• 1/4 cups Chipotle Ketchup (or Regular Ketchup With Hot Sauce)
• 1/4 cups Yellow Mustard
• 1/4 cups Worcesteshire Sauce
• 3/4 cans Diced Tomatoes (28 Oz Can)
• 1/4 teaspoons Salt To Taste
• 1/8 teaspoons Black Pepper To Taste
• 1 can Kidney Beans (14oz Can, Drained And Rinsed)
• 1 can Black Beans (14 Oz Drained And Rinsed)
• 1-1/2 cup Macaroni Noodles
• 1/2 cups Shredded Cheddar Cheese
• 1/4 cups Tomatoes (Diced, Fresh)
• 1 whole Dill Pickle (Diced, Optional)

1. 1. Brown ground beef in a large stock pot or Dutch oven over medium-high heat.
2. 2. Once completely browned, drain excess grease and add onions and garlic. Lower heat to medium.
3. 3. Cook for a few minutes on medium heat until onions begin to soften.
4. 4. Add chili powder and mix well. Cook for another minute or two.
5. 5. Add broth, ketchup, chipotle ketchup (or hot sauce), mustard, Worcestershire sauce, diced canned tomatoes, salt and pepper.
6. 6. Mix well and once this comes to a simmer, add beans.
7. 7. Let the chili simmer for about 20-30 minutes. Stir occasionally to make sure it doesn't stick to the pot.
8. 8. Once you've let the chili simmer, add the macaroni noodles. Allow it to simmer for another 10 minutes or so. The noodles are best if they are al dente (or slightly under-cooked-refer to your package instructions for al dente if needed). They will continue to soften as the chili sits.
9. 9. Remove chili from heat, portion into bowls, sprinkle with cheese, tomatoes, a few pickle slices, and enjoy!

ground beef, onion, garlic, chili powder, beef broth, ubc, ubc, ubc, ubc, tomatoes, ubc, black pepper, kidney beans, black beans, macaroni noodles, cheddar cheese, ubc, dill

Taken from tastykitchen.com/recipes/soups/cheeseburger-chili/ (may not work)