This chili mac recipe will bring back memories of yesteryear. Now you can create new memories for hungry young and young-at-heart chili lovers.
- 1 cup elbow macaroni
- 1 pound ground beef
- 1 small onion, chopped
- 1 cup celery, chopped
- 1/2 large green bell pepper, chopped
- 1 can (15 oz.) kidney beans, drained
- 2 cans (10.75 oz.) condensed tomato soup
- 2 cans (14.5 oz.) diced tomatoes
- 1/8 cup brown sugar
- Salt and pepper to taste
Addresses
- In a large pot, bring lightly salted water to a boil. Add pasta and cook 8 to 10 minutes; drain.
- In a small saucepan, add celery and green bell pepper; cover and cook until tender; drain.
- In a large skillet, cook ground beef over medium heat until browned. Add onion and cook until tender; drain excess fat.
- Add the celery and green bell pepper. Add beans, tomato soup, diced tomatoes, and brown sugar. Add salt and pepper to taste. Add the macaroni.
=> Chili Mac Recipe: Mexican Style Chili Mac
This spicy chili mac has a more grown-up flavor for those who enjoy that authentic Mexican flavor.
- 2 fresh poblano peppers
- 1/2 tablespoon corn oil
- 1 pound of sausage
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz.) diced tomatoes with juice
- 1 can (15 oz.) black beans, rinsed and drained
- 1 cup of water
- 1/2 pound macaroni
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon dried Mexican oregano
Addresses
- Preheat oven for roasting.
- Place the poblano peppers on a baking sheet and roast until their skins turn black. Cook all sides of peppers until done (do not overcook). Remove the peppers from the oven and place them in a paper bag. Seal the bag and let them sit for 15 to 20 minutes. Remove the peppers from the bag and remove the skin from each under running water. Remove stems and seeds. Chop the peppers.
- In a dutch oven, heat the oil over medium heat.
- Squeeze the chorizo out of its casings and into the hot oil. Use a wooden spoon to break up the sausage; cook for 4 minutes. Remove the sausage from the pot and reserve.
- Add the onion to the pot and cook until tender and clear. Add the garlic and cook for 1 minute. Add the poblano peppers and heat for 1 minute.
- Increase heat to high and add tomatoes (along with liquid), black beans, water, macaroni, sausage, salt, pepper, and oregano. Let the fire reach a low boiling point. Reduce heat to low; cover and cook for 10 minutes; stirring occasionally.
=> Chili Mac Recipe: Quick and Easy Chili Mac
This is a great recipe to make when you’re hungry for a homemade chili mac, but short on time.
- 2 cups of macaroni with raw elbows
- 1 1/2 teaspoons dry minced onion
- 1 can (15 oz.) chili without beans
- 1 can (10.75 oz.) condensed cream of mushroom soup, undiluted
- 1 cup cheddar cheese, grated and divided
Addresses
- Preheat oven to 350 degrees.
- In a saucepan, cook macaroni in boiling water for 5 minutes. Add the onion. Cook 1 to 2 minutes or until macaroni is tender; drain.
- In another saucepan, combine the chili and mushroom soup. Heat thoroughly. Add macaroni and 3/4 cup cheese.
- Transfer to a greased 11×7-inch baking dish. Cover and bake for 20 minutes. Uncover and sprinkle with remaining cheese. Bake for 5 to 10 minutes, or until cheese is melted.
