Grammy's Chili Con Carne

Linda Kauppinen

By
@cyrene

When we were kids growing up, my grandmother used to make this for us when we came to visit and mother wanted quick and simple since she worked 2 jobs. It was so easy to make, but the left overs were even better the following day!
This will get gobbled up quick!

Note: This is always way better the 2nd day around. In that 24 hour time span the juices have soaked into everything and mixed so nicely, giving this dish a wonderful flavor.
In later years I also found that it is also wonderful on rice as well.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 lb
ground chuck
1 can(s)
kidney beans
1 can(s)
stewed tomatoes, italian style
1 can(s)
campbell's tomato soup
1 small
onion, chopped
1 stalk(s)
celery, chopped
1 clove
garlic, minced
1/2
green bell pepper
1 lb
box of elbow macaroni
salt and pepper to taste
parmesan cheese, shredded

Directions Step-By-Step

1
In a large saute' pan add ground beef, onion, celery, garlic and bell pepper and cook until onions and celery are translucent and beef is browned. If you have alot of grease in the pan from browning the meat, drain most of the excess off now.
2
Add to the meat mixture stewed tomatoes, kidney beans and tomato soup and mix well. Bring to a low boil and reduce heat to simmer cooking for 45 minutes to an hour.
3
While meat mixture is simmering cook your elbow macaroni according to package directions. When tender, rinse.

To serve, make a bed of elbows, ladle the meat mixture on top and sprinkle a little shredded parmesan to taste.
Sure to be a hit with the kids!

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Beef
Regional Style: German
Other Tags: Quick & Easy, For Kids