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Old-Fashioned Macaroni and Chili for a Crowd


There is nothing better than this blend of beans, chili, and pasta to serve a group!

There is nothing more heart-warming than a big pot of chili-flavored beef and beans simmering away on the stovetop. It's perfect for cold winter days or great to make in the summer on a dreary, rainy day. This recipe is the perfect casual dinner that is rugged and tasty as well.

Old-Fashioned Macaroni Chili
(Serves approximately 10)

2 pounds lean ground beef
8 slices bacon
2 medium onions, chopped
1 medium green bell pepper, chopped
½ cup celery, chopped
2 garlic cloves, minced
2 large cans (28 ounces each) diced tomatoes (drained)
1 can (16 ounces) diced tomatoes (undrained)
1 can (16 ounces) red kidney beans (undrained)
1 can (16 ounces) pinto beans (drained)
3 Tablespoons chili powder
2 beef flavor bouillon cubes
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 pound small elbow macaroni (cooked per package directions)

For toppings: sour cream, chopped green onions, shredded Cheddar/Jack, corn chips

Cook bacon. Add beef, onion, bell pepper, celery, and garlic. Cook to brown beef and tenderize vegetables. Drain grease. Add all remaining ingredients except toppings and bring a boil. Cover and simmer for about 1 hour.

This is also a great make-ahead meal that can be doubled or tripled and served to an even larger crowd. It can also be frozen for individual servings.

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