So I am going to preface this one with I had a blonde moment and will definitely have to re-make this, BUT even though I totally screwed it up, the taste was good… so take a look at this site http://www.julieseatsandtreats.com/hearty-chili-mac/ for what it is supposed to look like and then decide if you want to make it. So, the blonde moment I had was that I forgot to turn on the crock pot (kind of a big part of making chili unfortunately)… hence why it looks like soup instead of chili. Luckily you have to cook all the meat before putting it in the crock pot, so we still ate it 🙂 So, here is what you are supposed to do, and what I will definitely do next time.
Start by browning 2 lbs of ground beef and 1 medium onion diced in a large skillet. Once cooked through, drain the excess fat off, and pour into the crock pot (lined if you got em). Stir in 46 oz of tomato juice, 1 can (28 oz) diced tomatoes, 3 celery ribs sliced, 3 tbsp. brown sugar, 2 tbsp. chili powder, 1 tsp salt, 1 tsp prepared mustard, 1 tsp pepper (I bumped this up from 1/4 tsp because my husband loves pepper), and 1 can (16 oz) kidney beans rinsed and drained. Stir that all together and START the crockpot on low for 6-8 hours. When you have 1 hour left, add 1 C of large elbow noodles (might want more, depending on your preference).
As that is finishing up, make the biscuits (with a little extra cheese) according to the box. They make the best combination with this chili (even though I screwed it up).
Serve it up, top with cheese, fresh onions, and maybe some sour cream, and enjoy!