Fried Bologna and Macaroni Chili

With a mind that laboring the summer away in a steaming kitchen is an onerous pursuit, I present the first installment in a concatenation I like to call the “Summer Slumming Series” (or S^3 for short). It is my sincere hope that you’ll find the chilis of the S^3 to be a healthy alternative to healthy eating. Inexpensive, easy to prepare, and at least marginally edible, these dishes are sure to minimally meet the FDA definition of “food”. Before we go further, I feel that it is imperative that I allay any concerns you may have regarding this summer’s diet. You can trust me, the authorities won’t be taking away the kids as a result of the Summer Slumming Series diet. Heck, they barely batted an eye last summer when I fortified the young’uns with little more than donuts and popsicles.

Day 153 (yo HO)


12 oz of bologna slices, cut into pretty, pretty ribbons
¼ C diced onion
1 ½ C vegetable juice
1 T chili powder
1 T brown sugar
1 T cider vinegar
1 t hot sauce
1 can (15 oz) pinto bean, partially mashed
Cooked and buttered macaroni


1) In a pot, fry the bologna and onions until the bologna begins to brown and curl.
2) Add remaining ingredient (except for the beans) and simmer for 30 minutes on low.
3) Add the beans and simmer 5 minutes longer.

Fried Bologna and Macaroni Chili

Fried Bologna and Macaroni Chili

Tasting Notes:

Survey ITP Sez:

Pre- “This chili is good. I like the bite”
Chili Jr. – “This chili is good. I like how it’s sweet.”
The Pirate: “It’s good”
Mrs. Chili365- “This is only okay. I don’t like bologna”
Me- I thought this turned out surprisingly well. The flavors were balanced and the texture had some serious intrigue. Best of all, it is full of bologna, no baloney.

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