Chili-mac is quick, easy and full of flavor. This was so tasty that my wife had seconds and still wanted more, but restrained herself so she could have some for lunch the next day. Next time, I might add some corn for a burst of color.

As our paths were crisscrossing the other day, my wife asked if I could have something ready to eat when she got home from the gym. She needed to eat quickly and get on her homework, since she is working on an online college degree.  My daughter and I were about to head to the gym ourselves.  I had all of the ingredients for this on hand as I usually do.  I whipped it together and it was done when she got home. We still got to the gym with plenty of time for our workout. I try to keep ingredients around for a few quick recipes like this one for occasions just like this.


1 lb Ground beef
1 cup Onion, chopped
3/4 cup Green Pepper, chopped
1 16 oz can Diced Tomatoes
1 8  oz can Tomato Sauce
1 15 oz can Kidney Beans, undrained
1/2 cup Water
2 tsp. Chili Powder
1 1/4 tsp. salt
1 Bay Leaf
1 cup uncooked elbow macaroni


Brown the meat in a deep skillet. Add the onions and peppers and cook until tender. Drain the fat and stir in the tomatoes, kidney beans, tomato sauce, water, chili powder, salt, and bay leaf. Bring mixture to a boil and add the macaroni. Cover and reduce heat to a simmer. Simmer until macaroni is fully cooked (10 -15 minutes) Remove the bay leaf and serve Chili-mac.

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