Hearty Chili Mac

by olga

Servings: 10 servings

INGREDIENTS

2 POUNDS GROUND BEEF
1 MEDIUM ONION, CHOPPED
1 CAN (46 OZ.) TOMATO JUICE
1 CAN (28 OZ.) 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 CAN (16 OZ.. EACH) KIDNEY BEANS, RINSED AND DRAINED
1/2 CUP UNCOOKED ELBOW MACARONI

INSTRUCTIONS

In 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.

Country Woman

CHEF COMMENTS

This recipe makes a lot, since everyone is apt to want another bowl. It freezes well and makes excellent leftover—if there is any left.

Tagged: chili, macaronichili, soups add tags

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