old fashioned chili mac

Growing up in the sixties, I remember my family serving this budget-friendly dish.  I think it was a favorite back then, and could be a great one to serve at those fall sports parties.  This is one that the men seem to love.  It is easy and can even be transported in a slow cooker to keep warm.

There are many variations, but this is the one that I seem to favor.  It was a real surprise when I served the dish a couple of weeks ago.  And, the leftovers were gone within one day.

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Depending on the guest number, brown 1/2 to 1 pound of lean ground beef in an electric skillet or on the stove top.  While browning, add one chopped white onion and continue to cook until the meat is no longer red.  Add one 15 ounce box or can of chopped tomatoes.  I used fire roasted tomatoes from Whole Foods.  I also added one cup of water to the pan and allowed to come to a boil. This is where the variations come in, chopped red or green pepper could be added when the onion is browning. Even one teaspoon of chili powder could be added here.

Then add, one cup of UNCOOKED elbow macaroni to the pan and allow to cook at least 10 minutes until the noodles are done. I finish this dish with salt, pepper, parsley flakes and stir.  Most of the water should be evaporated, leaving a nice tomato base to the dish.

Served with a crusty bread for a football party, this is always a big hit.  Even as a quick weekday supper, the noodles could be changed up to penne or shells.

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