Favorite Chili Mac
My Mother used to make this easy recipe and I still love it. It's great for busy week nights.
- Preparing Time: 30 minutes
- Total Time: 50 minutes
- Served Person: 12
kid
spicy (hot)
winter
lunch
dinner
american
freezer
main dish
easy
ground beef
macaroni
quick
octobertop25 lunch
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
- 1 pound lean ground beef
- 1 cup elbow macaroni
- 1 large onion
- 3 tablespoons chili powder (i like gebhardt chili powder)
- 1/4 teaspoon crushed red pepper or to taste (optional)
- 1 28-oz can diced tomatoes in juice (i use hunts)
- 1 28-oz can crushed tomatoes (i use hunts)
- 1 15-oz can red kidney beans rinsed and drained
- -- optional toppings --
- cheddar cheese
- sweet onions minced
- sour cream
- Carbohydrate 26.9990536668333 g
- Cholesterol 44.423753375 mg
- Fat 11.6272421860417 g
- Fiber 5.58047855160508 g
- Protein 16.6975594826292 g
- Saturated Fat 5.87762563771208 g
- Serving Size 1 1 Cup (283g)
- Sodium 214.824032722083 mg
- Sugar 21.4185751152283 g
- Trans Fat 1.31948476147083 g
- Calories 271 calories
Cook macaroni according to package directions. Drain and keep warm. Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes. Season with salt and pepper to taste.
