James' Chili-Mac Recipe

Name: James' Chili-Mac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni, uncooked; 1 lb lean ground beef; 3 tablespoons olive oil; 1 (28 ounce) can tomatoes with juice; 1 quart tomato juice; 2 cups onions, chopped; 3 garlic cloves, chopped; 1 teaspoon salt; 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon pepper; 1 bay leaf; 2 (15 ounce) cans red kidney beans, drained

Servings: persons

1 lb elbow macaroni, uncooked
1 lb lean ground beef
3 tablespoons olive oil
1 (28 ounce) can tomatoes with juice
1 quart tomato juice
2 cups onions, chopped
3 garlic cloves, chopped
1 teaspoon salt
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon pepper
1 bay leaf
2 (15 ounce) cans red kidney beans, drained

1
Cook pasta according to package directions; drain.
2
In a Dutch oven or large skillet, brown beef in oil, stirring frequently.
3
Add undrained tomatoes, tomato juice, onions, garlic, salt and remaining seasonings.
4
Cover and simmer for 45 minutes.
5
Stir in kidney beans.
6
Cook for an additional 30 minutes.
7
Remove bay leaf.
8
Add cooked pasta to the chili.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb elbow macaroni, uncooked, 1 lb lean ground beef, 3 tablespoons olive oil, 1 (28 ounce) can tomatoes with juice, and more.

Yes, James' Chili-Mac falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

James' Chili-Mac

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