Bonnies Chili Mac Recipes

Steps:

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

Steps:

• 1. COOK'S TIP: Read the recipe and assemble the ingredients before beginning. (This recipe also works with gluten-free elbow macaroni) You can also add other ingredients to this recipe that you can't live without. It is good with pinto beans.
• 2. Chop the vegetables. Heat a medium skillet with one tablespoon of olive oil. Saute the onion, garlic, celery and peppers until almost tender. Add the mushrooms. Set aside and keep warm.
• 3. Put a large pan of water on to boil the elbow macaroni (or whatever pasta you choose) until it is done to your liking. When it is boiled drain and set aside.
• 4. Cook the ground beef in a large skillet over medium high heat. Cook the meat until it is brown. Add the paprika, cumin and chili powder, salt and pepper. (or substitute with taco seasoning if you like.)
• 5. When the meat is brown, add basil and tomato pasta sauce and all the vegetables. Turn the heat down to simmer, and cover with a lid and cook for 20 minutes. Stir on occasion to prevent burning.
• 6. Add the cooked macaroni. Gently stir. Cook on lowest setting for 5 more minutes or until everything is heated through. Stir in the Rotel tomatoes and 2 TBS of juice, and cook 5 minutes more, adjust seasoning if needed, and Serve.
• 7. COOK'S TIP: Pour the unused 1/2 can of Rotel tomatoes in a ziploc baggie, label it, and freeze it for the next time you want to make this dish.
• 8. Here is how it looks!
• 9. Plate it! Enjoy!
• 10. COOK'S TIP: It is even better the next day when flavors blend over night.

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni. Season with salt and pepper. If desired, top servings with cheese and sliced jalapenos.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.