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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. —Fannie Wehmas, Saxon, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 1-1/4 hours
  • Makes
    10-12 servings


  • 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


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

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  • Cheryl
    Nov 9, 2018

    I am having a tree lighting for the neighbors day after Thanksgiving and make this today and will put in freezer. This is a quick and awesome recipe. I substituted tomato puree 28 0z can instead of tomato juice and used no diced tomatoes. And because of the thickness of the puree I added 2/and half cups of broth you can also used water. No need for the sugar and used 1 can of drained white beans. I also used tiny tiny chili mac pasta 1/4 cup. It is really tasty and can't wait to serve it to my guests.

  • Chari010
    Jul 6, 2018

    SO Delicious! First time making it. I did add a little garlic to it and a tad bit of red pepper and it was just delicious. Will make again and again and again. Definitely a Keeper!

  • MarineMom_texas
    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

  • Naomi75Wes71Boddy
    Dec 5, 2016

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

  • lurky27
    Aug 15, 2016

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

  • dialate
    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.

  • mints98
    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.

  • kayteequilter
    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.

  • slye10001000
    Oct 28, 2011

    This was pretty good. I would make it again.

  • anitatingley
    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 hubby told me it was a "keeper"!