>I didn’t know this until I read Mary Tsao’s blog, but today is National Soup Swap Day! In honor of this delicious idea, in the middle of cold January no less, I decided to post the instructions (okay, recipe) for the chili simmering in the crockpot behind me. The basic recipe is from my mother (Thanks, Mom!). I modify it a little depending on what we have in the pantry. It’s a good Wisconsin chili, which means it’s doctored up with beans and noodles. We know how to stretch a soup up here in the Frozen Tundra Region!

1 1/2 lb. ground beef or ground turkey
1 can Bush’s Chili Starter
1 can diced stewed tomatoes
1 can kidney beans
1 16 oz. can tomato sauce
onion and green pepper to taste
Optional: grated cheddar cheese

Brown the ground beef or turkey (with diced onions and/or green peppers if desired). Drain.
Add ingredients to crockpot in this order. Do not stir.
Tomatoes
Kidney beans
Ground beef or turkey
Chili Starter
Tomato Sauce
(Add 1/2 cup water if it looks too thick.)
Cook on low for 8-10 hours or on high for 5-6.
Add one cup noodles (elbow macaroni or shells) about one hour before serving. Turn heat to high. Now you may stir it.
Serve with grated cheddar on top. Mmmm…now that’s a chili to warm a person up after driving or walking home in the cold.