Shelly's Recipe

CHILI MAC

Category: Chili

1 cup elbow macaroni
1 lb ground beef
1 small onion, chopped
1 cup chopped celery
4 cloves garlic, minced
1/2 large green bell pepper, chopped
1 (15 oz) can kidney or chili beans, drained
2 (10.75 oz) cans condensed tomato soup
2 (14.5 oz) cans diced tomatoes or Mexican style
1 beef bouillon cube
1/8 cup brown sugar
1 tsp chili powder
1/2 tsp oregano
salt and pepper to taste

Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a small saucepan, simmer celery, garlic and green pepper with water to cover until tender; Drain.

Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes, beef bouillon and brown sugar. Season with salt, pepper, oregano and chili powder then stir in macaroni.