Chicagoland Chili Mac
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1 lb ground chuck
- 2 tablespoons vegetable oil
- 1 (28 ounce) can diced tomatoes with juice
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried marjoram
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons sugar
- 1 bay leaf
- 1 -2 cup tomato sauce
- 2 (15 1/2 ounce) cans red kidney beans, drained and rinsed
- Tabasco sauce
- 1 lb elbow macaroni
- 2 tablespoons butter
- grated cheese
- oyster crackers
directions
- In a large pot, brown the beef in the oil, stirring to separate it; drain excess fat.
- To the meat, add in the tomatoes w/ juice, onions, garlic, salt, Worcestershire sauce, chili powder, cumin, marjoram, pepper, sugar, bay leaf, and 1 cup tomato sauce; partially cover and simmer 25 minutes, stirring occasionally, and adding additional tomato sauce to keep the chili nice and moist, but not too soupy.
- Add in the kidney beans and Tabasco to taste; cook 10 minutes more.
- Meanwhile, cook the macaroni in a large pot of boiling salted water until al dente; drain and toss with butter.
- Combine the macaroni with the chili; serve in bowl, topped with grated cheese and oyster crackers on the side.
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