This chili mac recipe will bring back memories of yesteryear. Now you can create new memories for young hungry and young at heart chili lovers.

• 1 cup elbow macaroni
• 1 pound ground beef
• 1 small onion, chopped
• 1 cup celery, chopped
• 1/2 large green bell pepper, chopped
• 1 can (15 oz.) kidney beans, drained
• 2 cans (10.75 oz.) condensed tomato soup
• 2 cans (14.5 oz.) diced tomatoes
• 1/8 cup brown sugar
• salt and pepper to taste

Addresses

1. In a large pot, bring lightly salted water to a boil. Add pasta and cook 8 to 10 minutes; to drain.
2. In a small saucepan, add the celery and green bell pepper; cover and cook until tender; to drain.
3. In a large skillet, cook ground beef over medium heat until browned. Add onion and cook until tender; drain excess fat.
4. Add celery and green bell pepper. Add beans, tomato soup, diced tomatoes, and brown sugar. Add salt and pepper to taste. Add the macaroni.

=> Chili Mac Recipe: Mexican Style Chili Mac

This spicy chili mac has a more adult flavor for those who enjoy that authentic Mexican flavor.

• 2 fresh poblano chiles
• 1/2 tablespoon corn oil
• 1 pound of chorizo
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz.) diced tomatoes with juice
• 1 can (15 oz.) black beans, rinsed and drained
• 1 cup of water
• 1/2 pound macaroni
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon dried Mexican oregano

Addresses

1. Preheat oven to broil.
2. Place the poblano peppers on a baking sheet and roast until their skin is blackened. Cook all sides of the peppers until just done (do not overcook). Remove the peppers from the oven and place them in a paper bag. Seal the bag and let them rest for 15 to 20 minutes. Take the peppers out of the bag and remove the skin from each one under running water. Remove the stems and seeds. Chop the peppers.
3. In a Dutch oven, heat oil over medium heat.
4. Squeeze the chorizo ​​out of its casings and into the hot oil. Use a wooden spoon to break up the sausage; cook for 4 minutes. Remove the sausage from the pot and reserve.
5. Add the onion to the pot and cook until tender and clear. Add the garlic and cook for 1 minute. Add the poblano peppers and heat for 1 minute.
6. Increase heat to high and add tomatoes (along with liquid), black beans, water, macaroni, sausage, salt, pepper, and oregano. Let the heat reach a low boiling point. Reduce heat to low; cover and cook for 10 minutes; stirring occasionally.

=> Chili Mac Recipe: Quick and easy Chili Mac

This is a great recipe to make when you’re hungry for some homemade chili mac, but are short on time.

• 2 cups of macaroni with raw elbows
• 1 1/2 teaspoons minced dried onion
• 1 can (15 oz.) beanless chili
• 1 can (10.75 oz.) condensed cream of mushroom soup, undiluted
• 1 cup cheddar cheese, grated and divided

Addresses

1. Preheat oven to 350 degrees.
2. In a saucepan, cook the macaroni in boiling water for 5 minutes. Add the onion. Cook 1 to 2 minutes or until macaroni is tender; to drain.
3. In another saucepan, combine the chili and mushroom soup. Warm thoroughly. Add macaroni and 3/4 cup cheese.
4. Transfer to a greased 11×7-inch baking dish. Cover and bake for 20 minutes. Uncover and sprinkle with remaining cheese. Bake for 5 to 10 minutes, or until cheese is melted.