QUESTIONING MY CHEESEHEAD CREDENTIALS? The American Mind claims That's Not Wisconsin Chili. I admit to doing some improvising, but if you go to Chili John's in Green Bay or Real Chili in Milwaukee, you'll find something similar, if perhaps a bit tamer.

The Wisconsin chili Mr Hackbarth is referring to is what we know as camp chili, because it's particularly easy to prepare over a Coleman camp stove or something similar.

In a 4 quart kettle, brown 1 pound ground beef. Chop one large onion and one green pepper and saute them along with the meat until the onions become transparent. Drain the grease.

Add one 12 oz can tomato soup and one can water. Stir in one 12 oz can chili beans (or red kidneys, in a pinch you can even use what passes for baked beans in the Midwest, it is a waste of proper New England baked beans to dump them in a chili), one handful elbow macaroni, 1 tsp. chili powder, 1/2 tsp. salt, and a pinch of parsley.

Simmer until the elbow macaroni is cooked and all flavors are blended, about 30-45 minutes.