Chili Mac

US Copy write # TXu 1-354-553

1 lb.                   Ground Round                                

2 12-oz cans      Diced Tomatoes

2 Med.               Chopped Onions                            

1 tsp.                 Salt

1 tsp.                 Black Pepper                                  

2 Tblsp.             Chili Powder

˝ tsp.               Red chili pepper seeds                  

1 small pkg.      Shell Macaroni

1 tsp.                Salt                                                  

1 tsp.                Olive Oil

Brown one side of ground round in 6 qt. Pot on medium high (7) flame. Turn over, add Onions and brown the other side as the onions sauté. Add everything except the macaroni and bring to a boil. Put on lowest (2) flame and simmer (may simmer on low in Crock-Pot) for one hour. Twenty minutes before Chili is done, put on pot of water and bring to a boil. Add 1 tsp. of salt and Olive oil and bring to a boil. Add shell Macaroni and boil for 9 minutes. Drain Macaroni and add to Chili. Serves 4 – 6

Serve with

Corn Bread, White Bread or Wheat

Salad

Milk or Iced Tea

Vitamins

Beef                                   A, B 12, B 3

Tomatoes                           Potassium, C

Onions                               A, B 9, C, Flavonoids, Quercetin, Sulfur Compounds

Red Chili peppers               Capsaicin, C, Beta-Carotene, A

Macaroni                           Selenium, Calcium, Selenium, A, B 6, B 12, D, Iron

Olive Oil                            E, Polyphenols

This recipe’ was given to my mother-in-law by her mother-in-law & she handed it down to me. It’s an old Pennsylvania Recipe.

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by Frances M. McCrory-Meservy