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

• 1 cup elbow macaroni
• 1 pound ground beef
• 1 small onion, minced
• 1 cup of chopped celery
• 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 slightly salted water to a boil. Add pasta and cook 8-10 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 off excess fat.
4. Add the celery and green bell pepper. Add the 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 the authentic Mexican flavor.

• 2 fresh poblano peppers
• 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 the oven to broil.
2. Place the poblano peppers on a baking sheet and roast until their skin turns black. Cook all sides of the peppers until cooked (don’t overcook). Take the peppers out of the oven and place them in a paper bag. Seal the bag and let them sit for 15 to 20 minutes. Remove the peppers from 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 the oil over medium heat.
4. Squeeze the chorizo ​​out of its guts and put it in the hot oil. Use a wooden spoon to break up the sausage; cook for 4 minutes. Remove the sausage from the pot and set aside.
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. Raise the heat to high and add the tomatoes (along with the liquid), black beans, water, macaroni, sausage, salt, pepper, and oregano. Let the fire come to a simmer. 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 a homemade chili mac, but you’re short on time.

• 2 cups raw elbow macaroni
• 1 1/2 teaspoons dried minced onion
• 1 can (15 oz) chili without beans
• 1 can (10.75 oz.) Condensed cream of mushroom cream, undiluted
• 1 cup cheddar cheese, grated and divided

Addresses

1. Preheat the 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 mushroom soup. Heat well. Add the macaroni and 3/4 cup of the cheese.
4. Transfer to 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.