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My Chili Mac

1 1/2 pounds Ground beef
1 large Onion -- diced
1 large Green pepper -- diced
15 ounces Tomato sauce -- or two 8 oz cns
1 quart Whole tomatoes
2 tablespoons Chili powder
1 tablespoon Crushed red pepper flakes
1 cup Elbow macaroni -- dry
32 ounces Kidney beans -- 2 cans


Brown and crumble ground beef in large dutch oven. Drain. Put hamburger back into dutch oven and add onion and green pepper. Cook until onion is translucent. Add tomato sauce plus one can of water. Add whole tomatoes and juice from can, cutting tomatoes into large chunks, if desired. Season with chili powder--we like it hot, so I use 2 T to 4 T of chili powder and 1-4 t. of crushed red peppers to start. If you are wimpy, start with 1 to 2 t. of chili powder and a sprinkle of red peppers and adjust at the end of cooking. Simmer over low flame for 45 minutes to an hour, stirring frequently. Add the elbow macaroni and cook for 10-15 more minutes, until done. Add the beans, slightly drained, and serve with french bread or crackers.

You can use a 28 oz can of tomatoes, crushed or cut up; add 1/2 cup celery, use 1-4 Thai hot peppers instead of the crushed red chili peppers or whatever else suits your fancy.


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