There are vegetarians in these parts, but most are transplants from somewhere else. By native standards what follows is a vegetarian chili, as it boasts a modest ½ pound of meat (the oxymoron simul cum bono animo). The Involuntary Tasting Panel (nee my family), hereunto referred as the ITP, has made it known that I should consider employing a more 1950s approach to this batch. Well I’m hip daddy-o, macaroni all the way.
½ pound ground beef
1 C cubed zucchini
½ C diced carrots
¾ C diced green peppers
¼ C diced onion
1 C canned diced tomato (with juice)
4 C tomato juice
1 t celery salt
2 T chili powder
1 t garlic powder
½ t red pepper flakes
1 T Sriracha chili sauce
½ t cumin
1 C (heaping) macaroni noodles, cooked
Brown the ground beef, and drain fat.
Add the remaining ingredients (except the noodles) and bring to a boil.
Reduce heat and simmer 20 minutes.
Add macaroni and heat through.
Serve with cheese and pepper rings on the side.
My teenager exclaimed “chili’s good”. For those of you who have survived teenagers, you’ll know that his brief articulation was high praise, indeed.