Hearty Chili Mac

There is nothing better on a cold, blustery MN day then coming home to a warm bowl of soup in my mind. We may have lucked out so far this winter and had very few of these days, but I assure you they will make their appearance.

The hubby and I both loved this Chili. I liked the addition of pasta to it because you can never have to much pasta in my life! It’s thick and yummy. If you like a little more bite to your chili feel free to add more chili powder.

Hearty Chili Mac
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Ingredients
2 lbs ground beef
1 medium onion, chopped
1 can (46 oz) tomato juice
1 can (28 oz) diced tomatoes, undrained
3 celery ribs, chopped
3 Tbsp brown sugar
2 Tbsp chili powder
1 tsp salt
1 tsp prepared mustard
1/4 tsp pepper
1 can (16 oz) kidney beans, rinsed and drained
1 c. uncooked elbow macaroni

1. Cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered for hour, stirring occasionally.

2. Add the beans and macaroni, simmer 15-20 minutes longer or until macaroni is tender.

Crock-Pot
*I browned the hamburger and onions then combined everything but the macaroni in a crock pot and left it on low all day long. I added the macaroni and turned it to high for one hour.

Recipe adapted from: Taste of Home