Hearty Chili Mac

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Hearty Chili Mac


  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 celery ribs without leaves, chopped
  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon prepared mustard
  • ¼ teaspoon pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • ½ cup uncooked elbow macaroni


  1. In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

Recipe courtesy of

Taste of Home magazine

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Comments (1)

  • Mom of 2

    Mom of 2

    04 January 2016 at 20:27

    This is a great recipe!! My husband asked me to make this for his annual hunting trip and it froze and reheated very well.


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