Main Dish

Chili Mac

On a cold, rainy day a big pot of chili simmering away sounds perfect! Something that warms your soul and fills your tummy gives the feeling of home. Elizabeth Wanczak shares fond memories of her dad preparing this chili mac recipe every Christmas Eve. Oh how I love a family tradition! I didn’t realize how much until I had children of my own, and wanted to share those special childhood memories with them. As Elizabeth hopes to continue this tradition with her family, maybe this chili mac will become a part of your family traditions as well.

 

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Brent’s Famous 5-4-3-2-1 Chili

2 1/2 pounds ground beef

1 onion, chopped

3 (8oz) cans tomato sauce

2 cans Ranch Style beans

1 package elbow macaroni

Ground pepper

5 tsp. chili powder

4 tsp. Tabasco or other hot sauce

3 tsp. ground cumin

2 tsp. salt

1 tsp. garlic powder

Shredded cheddar or Monterrey cheese

Brown ground beef and drain; return to pot and saute onion. Add tomato sauce and spices to the mix, and cook until heated through. Add one can of Ranch style beans and simmer over low heat for 1 hour. In the meantime, prepare the macaroni pasta. Add the second can of Ranch style beans to the meat mixture and continue simmering over low heat until it is cooked through. To serve, spoon the meat mixture over the pasta and sprinkle with cheese or additional chopped onion, if desired. Serve with cornbread, crackers or hearty wheat bread. Serves 8-10

 

Enjoy! XOXO, Carrie

 

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