Description
This is an old family recipe that my mom has cooked for 50 years. It’s a wonderful, ‘stick-to-the-ribs’ meal that goes wonderful with warm cornbread or rolls. I find that kids love this when they don’t like regular ‘spicy’ chili. Enjoy!
Ingredients
- 1 cup elbow macaroni
- 1 pound ground beef
- 1 small onion, chopped
- 1 cup chopped celery
- ½ large green bell pepper, chopped
- 1 (15 ounce) can kidney beans, drained
- 2 (10.75 ounce) cans condensed tomato soup
- 2 (14.5 ounce) cans diced tomatoes
- ⅛ cup brown sugar
- salt and pepper to taste
Instructions
- 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 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 and brown sugar. Season with salt and pepper
- and stir in macaroni.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6