Chili Beef With Noodles

A hearty dish for those winter nights!

1 pound chopped beef chuck
2 tablespoons minced onion
2 tablespoons fat
1 cup minced celery
2 tablespoons flour
2 teaspoons salt
1 teaspoon Worcestershire sauce
1 beef bouillon cube
2 cups cooked or canned tomatoes
1 can (about a pound) chili con carne
1 8-oz package noodles, cooked
1/4 cup minced onion
1/4 cup grated American cheese

In a heavy saucepan, brown beef and 2 tablespoons onion lightly in the fat, separating meat with a fork. Add the celery, flour, salt and Worcestershire sauce. Add the bouillon cube and tomatoes. Simmer, stirring often, until meat is tender and sauce well-flavored.

Mix in the chili and cook over low heat until piping hot, stirring often to prevent sticking. Cook noodles with 2 quarts boiling water and 2 teaspoons salt until tender, about fifteen minutes. Drain well and arrange in a deep, heated platter. Leave a well in the center and fill it with the hot chili mixture. Sprinkle first with the 1/4 cup onion and then the cheese. Serves six or more.

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