Hearty Chili Mac Recipe

4.5 16 22
Hearty Chili Mac Recipe
Hearty Chili Mac Recipe photo by Taste of Home
Publisher Photo

Hearty Chili Mac Recipe

Read Reviews
4.5 16 22
Publisher Photo
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. —Fannie Wehmas, Saxon, Wisconsin
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours

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, 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, 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.
Originally published as Hearty Chili Mac in Country Woman September/October 2003, p31

Nutritional Facts

1 cup: 217 calories, 7g fat (3g saturated fat), 37mg cholesterol, 809mg sodium, 21g carbohydrate (11g sugars, 4g fiber), 18g protein.

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 celery ribs, 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
  1. In a Dutch oven, 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.
  2. Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. Yield: 10-12 servings.
Originally published as Hearty Chili Mac in Country Woman September/October 2003, p31

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Reviews forHearty Chili Mac

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MarineMom_texas User ID: 31788 264001
Reviewed Mar. 28, 2017

"We had this delicious recipe last night. Definitely a winner. I made a few adjustments. First, I halved the recipe for the two of us. I omitted the sugar as we don't like our chili sweet. I subbed vegetable juice as that was all I had on hand but next time I will use the tomato juice. However, it was delicious and we went back for seconds. I highly recommend this recipe.

Volunteer Field Editor"

MY REVIEW
Naomi75Wes71Boddy User ID: 8305001 257741
Reviewed Dec. 5, 2016

"This is delicious! My husband devoured it! :) will most definitely make it again."

MY REVIEW
lurky27 User ID: 1251896 252736
Reviewed Aug. 15, 2016

"Delicious! I used more pasta because that is what I prefer. Ground turkey works great. Onion not needed.

- Theresa"

MY REVIEW
dialate User ID: 8619797 237485
Reviewed Nov. 16, 2015

"I get people asking me to make this all the time, great chili, not spicy. A few adjustments I make: I don't brown the beef and onions together, I drain before adding the onions and brown a little more for 5 mins, to save the onion juices. The best onion to use is the biggest Vidalia onion you can find, or two medium sweet yellows if those are not available. I use vegetable juice instead of tomato juice. I put in a whole tablespoon of salt. I use one can of light red kidney beans, and one can of dark red kidney beans, as it gives it a nice presentation. I use a whole cup of macaroni as well."

MY REVIEW
mints98 User ID: 5585150 56356
Reviewed Mar. 25, 2013

"Because I didn?t add the beans, I increased the noodles to one cup (112 g.), it still wasn?t thick enough for a chili Mac, but it was perfect for a new twist on chili! I may make this for my chili cook off this year adding a couple cans of green chilies. Increase the noodles for a hearty chili mac. I will make this again and again."

MY REVIEW
kayteequilter User ID: 4658414 60198
Reviewed Aug. 12, 2012

"I've made this recipe a few times and we really enjoy it. I also increase the amount of macaroni I put in it as it makes it heartier."

MY REVIEW
slye10001000 User ID: 5787172 60195
Reviewed Oct. 28, 2011

"This was pretty good. I would make it again."

MY REVIEW
anitatingley User ID: 3138528 132478
Reviewed Sep. 15, 2011

"Ran across this recipe and it sounded so good...and it was! Simple to prepare and such great flavors! I did use 1 cup of macaroni instead of 1/2 cup...my hubby told me it was a "keeper"!"

MY REVIEW
bowling208 User ID: 3715726 56355
Reviewed Feb. 8, 2010

"Very good! I purchased vegetable juice instead of tomato juice by accident and it was still good! I followed other suggestions and added about 1 cup of macaroni and only 1 can on beans! We loved it!"

MY REVIEW
twk114 User ID: 4063287 55588
Reviewed Oct. 12, 2009

"added garlic and more pasta. Next time will increase the chili powder a bit. My hubby and 3 kids (11,4 ad 2) all LOVED it! Prob will only add 1 can of beans next time also as the beans were a bit overkill for my personal taste!"

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