Hearty Chili Mac
Luckily, this recipe makes a lot, since everyone is apt to want another bowl. It freezes well and makes excellent leftovers-if there is any left. Not that I'm a retired farm wife, I enjoy traveling and volunteering.
SERVINGS
|
10-12
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
20 min. |
COOK
|
75 min.
|
TOTAL
|
95 min.
|
INGREDIENTS
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 can (46 ounces) tomato juice
- 1 can (28 ounces) diced tomatoes, undrained
- 2 celery ribs without leaves, chopped
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon prepared mustard
- 1/4 teaspoon pepper
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1/2 cup uncooked elbow macaroni
DIRECTIONS
In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. Yield: 10-12 servings.