Chili Mac
"This chili mac has regularly appeared on my family menus for more than 40 years, and it's never failed to please at potlucks and bring-a-dish gatherings. Sometimes I turn it into soup by adding a can of beef broth. —Marie Posavec, Berwyn, Illinois..."
INGREDIENTS
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1 pound lean ground beef (90% lean), cooked and drained
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2 cans (16 ounces each) hot chili beans, undrained
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2 large green peppers, chopped
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1 large onion, chopped
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4 celery ribs, chopped
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1 can (8 ounces) no-salt-added tomato sauce
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2 tablespoons chili seasoning mix
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2 garlic cloves, minced
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1 package (7 ounces) elbow macaroni, cooked and drained
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Salt and pepper to taste
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Optional: Shredded pepper jack cheese and sliced jalapeno pepper
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