Background: Mac, my husband, has made what his mother called Chili-soup for years. Because he has altered it over the years, the name has evolved to Chili-“Mac”. This dish is an unconventional chili, as it calls for pasta. His accompaniment is also a little different, as he will serve Town House Crackers with Extra-Crunchy Jif peanut butter with his chili. I attribute this to his Southern Indiana upbringing. Needless to say, this has become a fall and winter staple in our home.
- 1 pound hamburger
- 1 – 15 ounce can Bush Beans chili beans
- 2/3 cup Yoder’s Country Market Elbow Spaghetti (macaroni will suffice if you cannot find elbow spaghetti)
- 2 tablespoons chili powder
- 1 quart stewed tomatoes
- 1- 12 ounce can Campbell’s Tomato Juice
- 1 green pepper, diced
- 1 medium onion diced
- Brown hamburger in 5 quart pot. Drain. Set aside
- In a smaller sauce pan, bring 2 &1/2 cup water to boil. Add spaghetti and turn down heat for 10 minutes. Pasta should absorb liquid.
- In hamburger pot, add the spaghetti, chili beans, chili powder, stewed tomatoes, tomatoe juice, green pepper and onions.
- Bring to boil, turn down heat to simmer and cook for minimum of 1 hour.
Optional toppings: Shredded cheese, sour cream
Serve it “Mac’s style” with a side of Town House crackers with Extra-Crunchy Jif peanut butter. Complete the meal with some Kitchen Sink Cookies, Ashlee’s Perfect Pumpkin cookies or Harvest Pound Cake with Caramel Sauce.
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