Chili Noodle Stew

I wanted chili the other night, but wasn’t in the mood for traditional chili.  This recipe was born from all the ingredients I had on had.  It give the taste of chili, but the consistency of soup, and everything is better with noodles.

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Ingredients:

1.5 lbs.  Ground Beef

1 Red Onion, finely diced

2 Cloves Garlic, minced

28 oz. Can Crushed Tomatoes

1 Can Dark Kidney Beans, drained and rinsed

1 Can Chili Beans

1 Can Garbanzo Beans, drained and rinsed

1 Can Chili Flavor Rotel

1/4 C Brown Sugar

1 T Worcestershire Sauce

1 T Soy Sauce

1 tsp. Cumin

1 tsp. Dried Basil

1 tsp. Dried Oregano

1 1/2 tsp. Lime Juice

1 .5 oz. Unsweetened Chocolate

Salt and Pepper to taste

4-5 C Vegetable Broth

1 1/2 C Fideo Pasta (or any other small size pasta)

Directions:

-In large skillet brown meat, cook until completely done.  Drain grease but reserve some.  Add cooked meat and all other ingredients except pasta to crockpot.

-Cook on low for at least 6 hours ( I find the longer you cook the better it tastes). You may have to add more broth, some beans absorb more than others.  You are going to need enough liquid to cook pasta and keep it liquid enough.

-Add pasta and cook until noodles soften.  Serve immedietly, Enjoy!

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