Grammas Old Fashioned Chili Mac

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!

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.

Per Serving: 489 calories; protein 22.1g; carbohydrates 49.2g; fat 22.4g; cholesterol 64.3mg; sodium 996.8mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.