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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
- 1/8 cup brown sugar
- salt and pepper to taste
Directions
Step 1
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 2
In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 489 | |
| % Daily Value * | |
| Total Fat22g | 29% |
| Saturated Fat9g | 43% |
| Cholesterol64mg | 21% |
| Sodium997mg | 43% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber7g | 26% |
| Total Sugars17g | |
| Protein22g | |
| Vitamin C75mg | 377% |
| Calcium102mg | 8% |
| Iron7mg | 41% |
| Potassium674mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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