Chili Mac was one of my dinners almost every week growing up, I am the oldest of 6 kids and there were always a few extras at the table so this dish was filling, and went a long way. No matter how many people were at the table there was always enough for seconds. I crave it still to this day but I had to make a couple of adjustments. The original chili mac did not have any beans or cheese, but my kids said then it isn’t “chili” mac, (they love chili and beans) so I added a few ingredients but it still goes a long way and there are always left overs and best of all it reminds me of my childhood.
Chili Mac
1 lb ground beef
1/2 t chopped garlic
1/4 cup chopped onion
1 can tomato soup (condensed)
1/2 can of water
1 can red kidney beans (drained)
2 T brown sugar
2 T Worcestershire sauce
2 T chili powder
1 t cumin
1/2 t cayenne pepper
1/2 t salt
1/4 t black pepper
1 box elbow macaroni cooked and drained
Brown meat and onions in a large skillet or pot for about 5 minutes, add garlic and saute until golden. Add tomato soup, water, beans, brown sugar, Worcestershire sauce and seasonings. Bring to a simmer and continue cooking for 10 minutes.
Add the macaroni noodles and stir, cook over low for about 5 minutes or until macaroni absorbs some of the sauce. Top with cheese and chopped onion if desired.