Real Recipes From Real Home Cooks ®

ma's chili mac

Recipe by
Carolyn Haas
Whitewater, WI

I usually don't use a recipe, but I thought I'd write down how I like to make chili. I use ground chili pepper powder that I pick up when we travel through Hatch, NM. Use your preferred kind of pepper, depending on how hot you like your chili!

yield 4 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For ma's chili mac

  • 1/2 lb
    lean ground beef
  • 1/4 - 1/2 c
    poblano, bell or jalapeño pepper, diced
  • 1/4 c
    onion, chopped
  • 1 stalk
    celery, chopped
  • 1 can
    tomatoes (15 oz)
  • 1 can
    chili beans (15 oz)
  • 1/2 tsp
  • 1 1/2 Tbsp
    ground chili powder
  • 1 tsp
  • 1/2 tsp
    garlic salt, or to taste
  • 1/2 c
    elbow macaroni
  • 1 c
    water, approximately
  • 1/4 c
    cojita cheese or shredded cheese
  • salt and pepper, to taste
  • black olives, sliced, to serve
  • soda crackers, to serve

How To Make ma's chili mac

  • 1
    Brown beef in a medium-hot soup pot, breaking up as it cooks. Add onion, pepper and celery to beef so it can soften. Cook for about 5 minutes or until there is no pink left in the meat.
  • 2
    Add tomatoes, chili beans, seasonings and about a cup of water. Bring to a boil, lower heat, cover and simmer for at least 1/2 hour.
  • 3
    About 15 minutes before serving, add macaroni. You may need to add more water if it seems too thick. Simmer until macaroni is done.
  • 4
    Taste for seasoning and adjust. Sprinkle cheese over surface of chili, cover and let sit for a few minutes to let it melt a bit.
  • 5
    To serve, add sliced black olives and crumbled soda crackers on top of each bowl.