- 1½ lbs ground beef
- 1 large onion, chopped
- 1 large green pepper, chopped
- 28 oz can crushed tomatoes
- 27 oz can kidney beans, drained
- ½ cup water
- 4 TBS chili powder
- 1 tsp salt
- 2 cups uncooked elbow macaroni
- Combine beef, onion, and green pepper in large skillet. Cook at medium temperature until meat is browned. Drain fat.
- Add tomatoes, water, chili powder, salt. Turn up heat to boil.
- Add macaroni and beans. Cover pan and simmer at medium-low heat for 10-15 minutes; stir often.
- Test macaroni for doneness. It should be a little softer than al dente.
This is another of those dishes I remember from
childhood, when recipes for chili mac seemed to be on every macaroni
box. But when I wanted to cook it as an adult, finding a decent recipe
took a longer time than almost anything else I searched for. This
recipe is a combination of the 2 or 3 recipes I finally located. It's a
hearty dish, good for growing kids. The last time I visited my brother
Larry and his family, I spread out their copy of the family cookbook
and cooked up a big batch of chili mac. My nephews Scott and Matthew
ate most of the batch that evening.