Wisconsin Blue Ribbon Chili Recipe - Allrecipes.com
Wisconsin Blue Ribbon Chili Recipe
  • READY IN 1 hr

Wisconsin Blue Ribbon Chili

Recipe by  

"This chili earned its blue ribbon at a chili cook-off three years in a row! It is a mild, sweet chili, but it could always be spiced up with a little hot sauce. In Wisconsin, chili has macaroni noodles in it, which my husband thinks is the best part of this recipe. Enjoy! Add canned kidney beans with the macaroni, if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat.
  2. Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.
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Reviews More Reviews

Feb 18, 2011

Definitely easy, and very mild. I personally added a lot more seasoning but I was using a full lb of pasta, so that may be why it needed more flavoring. I forgot the red bell pepper so I went without. I also added in more chili powder and some cumin. A+ for ease!

 
Dec 23, 2011

Very good.I didn't have tomato juice do I subbed 3 oz of paste and a cup of water. Loved the flavor of this chili. Sweet with a subtle kick. I did add 1 tbs of garlic powder to the meat (turkey).

 

7 Ratings

Nov 01, 2012

I used Ro*Tel Original diced tomatoes to spice it up. Loved this recipe.

 
Jul 28, 2013

My family loves this one. I find it WAY too salty with all that bouillon so I just use 2. My kids don't like lots of spice so I cut the chili powder in half (though I think it would be good with both tablespoons). I also double the noodles (no change to the liquids). That way it's more like a beefaroni. We often serve it with cheese to sprinkle over the top. It's a pretty flexible recipe. I've used other tomato-based items (such as spaghetti sauce or tomato paste) that was in my fridge in place of the juice (and just water it down if it isn't a runny kind). Or I vary the veggies (more peppers, adding mushrooms, that sort of thing) with what I have on hand.

 
Nov 13, 2012

I made this tonight. I love chili, but my children don't like beans or spicy food, so the mild flavor and the noodles were a good alternative. I would classify this more as home made beef-a-roni instead of chili, but it was still pretty tasty.

 
Feb 08, 2012

I added kidney beans and hot peppers. This is a delicious recipe.

 
Feb 20, 2012

I liked this chili and my picky husband did too!

 

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Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 1339 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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