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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
    12 servings

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.
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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