Grammy's Chili Con Carne
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.
1 lbground chuck
1 can(s)kidney beans
1 can(s)stewed tomatoes, italian style
1 can(s)campbell's tomato soup
1 smallonion, chopped
1 stalk(s)celery, chopped
1 clovegarlic, minced
1/2green bell pepper
1 lbbox of elbow macaroni
·salt and pepper to taste
·parmesan cheese, shredded
How to Make Grammy's Chili Con Carne
- 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.
- 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.
- 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!