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This recipe has appeared on my menus once a month for more than 40 years---it's never failed to please. I've also turned it into a soup by adding a can of beef broth. - Marie Posavec, Berwyn, Illinois
Nutritional Facts 1 serving (1 each) equals 140 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 466 mg sodium, 16 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Chili Mac in Taste of Home Ground Beef Cookbook , p61
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Reviewed on Jan. 18, 2010 by sugarlou
This was a "hit" with my family of 8. We didn't have green peppers nor the hot chili beans. I used two cans of hot chili and omitted the chili seasoning. As it looked very thick I added a can of beef broth. It turned out excellent.
Reviewed on Oct. 24, 2009 by badkitty
Not so great.....too thick and not saucy or sweet enough. Just not my idea of chili mac.
Reviewed on Mar. 18, 2008 by badgergirl
I used kidney beans instead of chili beans, and condensed tomato soup instead of the tomato sauce. It turned out great for us too!
Reviewed on Jan. 21, 2008 by niubutterfly
This was a great recipe. I altered it a bit for our taste- we didn't use the green peppers, we used mild chili beans instead of hot, and I added 1 can of diced tomatoes to it. It turned out great! Also, when it was done we topped with some cheddar cheese. For us, it fed about 7-9 people (each having a small bowl full). I bet I'll be making this again! Maybe with an extra box of elbow macaroni next time.
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