Page 226 - Harrington Family Recipes

Yankee Chili - Revised

Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups elbow macaroni -- uncooked
3/4 pound 4% fat, ground beef
1/2 cup chopped onions
1 medium cloves minced garlic
1 can beef broth -- (10 1/2 oz)
1 can condensed tomato soup -- (10 1/2 oz each)
1 can kidney beans -- (15 oz ea.) drained
1 can creamed corn
1 1/2 teaspoons chili powder
1 1/2 teaspoons vinegar

Cook macaroni, set aside. In large saucepan brown beef with onion and
garlic. Drain off fat. Add all remaining ingredients, including macaroni.
Simmer 30 minutes, stir occasionally.

Makes about 6 cups.

Source: "TOH Website - Barbara Nichols"

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Per Serving (excluding unknown items): 217 Calories; 1g Fat (5.4% calories
from fat); 12g Protein; 41g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 521mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
0 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : Made this 12/15/04. The original recipe was double and did
not have any creamed corn. I thought it was better with
the corn. The other change I made was to eliminate some
water and to put in a full can of broth. Good recipe.

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