This chili mac recipe will bring back memories from long ago. 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 (15 oz.) Can kidney beans, drained
- 2 (10.75 oz.) Cans condensed tomato soup
- 2 (14.5 oz.) Cans diced tomatoes
- 1/8 cup brown sugar
- Salt and pepper to taste
- In a large pot, bring light salted water to a boil. Add in the pasta and cook for 8 to 10 minutes; drain.
- In a small saucepan, add in the celery and green pepper; cover and cook until tender; drain.
- In a large skillet, cook the ground beef over medium heat until brown. Add in the onion and cook until tender; drain off the excess fat.
- Add in the celery and green pepper. Stir in the kidney beans, tomato soup, diced tomatoes and brown sugar. Add salt and pepper to taste. Stir in 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 taste.
- 2 fresh poblano chile peppers
- 1/2 tablespoon corn oil
- 1 pound chorizo sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz.) Can dried tomatoes with juice
- 1 (15 oz.) Can black beans, rinsed and drained
- 1 cup water
- 1/2 pound macaroni
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon dried Mexican oregano
- Preheat oven to broil.
- Place the poblano peppers on a baking sheet and broil until their skin is blackened. Cook all sides of peppers until done (do not overcook). Remove peppers from oven and place them in a paper bag. Seal the bag and let them sit for 15 to 20 minutes. Take the peppers out of the bag and peel the skin off each one under running water. Remove the stems and the seeds. Chop peppers.
- In a Dutch oven, heat up the oil over medium heat.
- Squeeze the chorizo out of their casings and into the hot oil. Use a wooden spoon to break up the sausage; cook for 4 minutes. Remove sausage from pot and set aside.
- Add the onion to the pot and cook until tender and clear. Stir in the garlic and cook for 1 minute. Add in the poblano peppers and heat through for 1 minute.
- Increase the heat to high and stir in the tomatoes (along with the liquid), black beans, water, macaroni, sausage, salt, pepper and oregano. Let the heat get up to a low boil. 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 some homemade chili mac, but short on time.
- 2 cups uncooked elbow macaroni
- 1 1/2 teaspoons dried minced onion
- 1 (15 oz.) Can chili without beans
- 1 (10.75 oz.) Can condensed cream of mushroom soup, undiluted
- 1 cup cheddar cheese, shredded and divided
- Preheat oven to 350 degrees.
- In a saucepan, cook the macaroni in boiling water for 5 minutes. Stir in the onion. Cook for 1 to 2 minutes or until the macaroni is tender; drain.
- In another saucepan, combine the chili and mushroom soup. Heat thoroughly. Stir in the macaroni and 3/4 cup of the cheese.
- Transfer to a greased 11×7-inch baking dish. Cover and bake for 20 minutes. Uncover and sprinkle on the remaining cheese. Bake for 5 to 10 minutes, or until cheese is melted.