Favorite Chili Mac
Recipes » Soups, Stews and Chili » Chili
My Mother used to make this easy recipe and I still love it. It's great for busy week nights.
"I will make this again. I added a leftover green pepper that I had to use up and added some extra spice because I think i made too much pasta. But it will feed my family of 6 easily that way. Next time I may try it with sausage and hamburger for fun. Thanks" - DanineYield: 12 Servings Ready in 50 minutes
Cuisine: AmericanMain Ingredient: Ground Beef
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| 1 cupElbow macaroni |
| 1 poundLean ground beef |
| 1 largeOnion |
| 3 tablespoonsChili powder; (I like Gebhardt Chili Powder) |
| 1/4 teaspoonCrushed red pepper; or to taste (optional) |
| 1 28-oz canDiced tomatoes in juice; (I use Hunts) |
| 1 28-oz canCrushed tomatoes; (I use Hunts) |
| 1 15-oz canRed kidney beans; rinsed and drained |
| -- Optional toppings -- |
| Cheddar Cheese |
| Sweet onions; minced |
| Sour cream |
Favorite Chili Mac Preparation
Cook macaroni according to package directions. Drain and keep warm.
Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes.
Season with salt and pepper to taste.
Notes
This freezes well and makes excellent leftovers -- if there is any left.
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