Chili Mac Navy Style

Chili Mac Navy Style
Chili Mac Navy Style

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs ground beef

  • 1

    medium onion, chopped

  • 1

    (46 ounce) can tomato juice

  • 1

    (28 ounce) can diced tomatoes, undrained

  • 2

    celery ribs, without leaves chopped

  • 3

    tablespoons brown sugar

  • 2

    tablespoons chili powder

  • 1

    teaspoon salt

  • 1

    teaspoon prepared mustard

  • 1/4

    teaspoon pepper

  • 2

    (16 ounce) cans kidney beans, rinsed and drained

  • 1/2

    cup uncooked elbow macaroni

Directions

1. In 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. 2. Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender.

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