She claims this is the Smacky's chili of Eau Claire, Wisconsin fame.
One large can (or bottle, go figure) tomato juice
Two stalks of Celery (chopped)
One small onion diced
One lb ground beef
1 T. Chili Powder
1 t. Sugar
1/4 to 1/2 lb sphagetti
1 can dark kidney beans
Salt and pepper to taste
This is quite simple.
To a large pot add the tomato juice and an equal amount of water, the chili powder and sugar and bring to a rolling boil. Be sure to salt (imagine trying to kill the nearest coronary patient) and pepper this. When it boils, uncover, add the pasta and the celery and cook till the pasta is done -- about 15 minutes.
In a skillet fire up the meat and add the onions. Brown the ground beef and drain most of the fat (save that coronary candidate now) . Add the kidney beans to this and heat it up.
Combine the two in the big pot and make sure it's all hot.
In my family, on a cold day, a windy day, a wet day, this was the best meal ever. I called my brother and that's what his wife made today. It was windy and cold today -- so that's what I made for my folks tonight.
The storm front has passed and the wind is howling down here from the north, bringing cooler temps and fallen trees. I like to eat the chili with soda crackers coated in butter. Yum. And it's good with a glass of milk.
My other brother used to insist that the kidney beans be in the pot -- but he wouldn't eat a single one. He would dig them out and give them to my father. Go figure.