Rating: 4.5 stars
173 Ratings
  • 5 star values: 85
  • 4 star values: 61
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 3

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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • 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.

Nutrition Facts

489 calories; protein 22.1g; carbohydrates 49.2g; fat 22.4g; cholesterol 64.3mg; sodium 996.8mg. Full Nutrition
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