My Chili Mac Recipe

No Photo

Have you made this?

 Share your own photo!

My Chili Mac

Penny Binker

By
@pennybinker

A convenience store that is closed now, use to at its whim serve a chili mac that was very good, but you never knew when it would be cooked nor did the cook know, as it was at the cook's whim. So I came up with this recipe. It wasn't a regular on the menu but was well liked.


Featured Pinch Tips Video

Ingredients

COOK AS DIRECTED ON PACKAGE & DRAIN

1 c
elbow macaroni (4 oz/approx half of an 8 oz. pkg.)

COOK & BROWN

1 lb
ground beef, drain off & save some grease

IN THE SAVED GREASE SAUTE

1/2 c
onion, chopped
1/4 c
green pepper, chopped

THEN ADD

1
28 oz. can whole tomatoes, chopped
1
15 oz. can pinto beans, do not drain
1
6 oz. can tomato paste (basil, oregano & garlic blend)
1/2 c
water
4 to 5 tsp
chili powder (you might like less)
1/2 tsp
salt
1/2 tsp
pepper

OPTIONAL GARNISHMENTS

cheddar cheese, grated
sour cream

Directions Step-By-Step

1
Cook the Macaroni,set aside. Cook the Ground Beef & set aside (or toss it on the cooked macaroni since it all ends up in the same pot/skillet), save some of the grease to saute the Onion & Green Bell Pepper. Then do just that, saute the Onion & Green Bell Pepper.
2
Add back the Cooked Macaroni, to the pan with the Onion & Bell Pepper. Add the Tomatoes, Pinto Beans, Tomato Paste, Water, Chili Powder, Salt, & Pepper.
3
You may garnish your individual serving with the Cheddar Cheese &/or Sour Cream.

About this Recipe