Sweet Chili
This Sweet Chili combines beef, beans, and macaroni in a rich, savory broth. The addition of brown sugar adds a subtle sweetness that balances out the spices, making this chili perfect for any meal.
Ingredients
- 2 pounds ground beef
- 1 cup onions diced
- 1 pound elbow macaroni cooked
- 1 (28 oz.) can tomato sauce
- 1 (10.5) can tomato soup
- 1 (28oz.) can crushed tomatoes
- 1 can red kidney beans drained and rinsed
- 2 cloves garlic minced
- 2 teaspoon chili powder
- 2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teapoon black pepper
- 1/2 cup brown sugar
- 1 teaspoon dried oregano
Instructions
- Brown the ground beef in a large pot over medium heat, then drain the excess fat. Set the beef aside.Cook the elbow macaroni according to package instructions, drain, and set aside.In the same pot, combine the tomato sauce, tomato soup, and crushed tomatoes. Stir in the chili powder, ground cumin, black pepper, brown sugar, and oregano. Bring to a simmer over medium heat.Add the cooked beef, cooked macaroni, kidney beans, and garlic to the pot. Stir well to combine. Let the chili simmer for 15 minutes, stirring occasionally to ensure it heats evenly.Garnish with shredded cheese and/or sour cream before serving.
Notes
- If the chili is too thick, you can add a bit more tomato soup or water to adjust the consistency.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
