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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I requested this recipe over 20 years ago from a coworker that made it for my birthday. This is a great alternative for those who like less beans than traditional chili. Ingredients:
1 1/2 lbs ground beef |
2 cups elbow macaroni, cooked |
2 (15 1/4 ounce) cans kidney beans, drained, rinsed |
1 cup onion, chopped |
2 garlic cloves, minced |
1 (14 ounce) can beef broth |
2 (10 3/4 ounce) cans tomato soup |
1 cup water |
3 tablespoons chili powder |
2 tablespoons vinegar |
Directions:
1. Brown the ground beef, drain.
2. Cook macaroni according to package directions, yeilding the 2 cups.
3. In a large pot, combine ground beef, macaroni and rest of ingredients. Heat on medium low to medium for 1 hour. Do not boil too hard, the macaroni will break down. The longer you cook it the thicker it gets.
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