Favorite Chili Mac
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" - Danine
Yield: 12 Servings Ready in 50 minutes
2,225 people trying soon
|1 cupElbow macaroni|
|1 poundLean ground beef|
|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 --|
|Sweet onions; minced|
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.
This freezes well and makes excellent leftovers -- if there is any left.
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