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Rusty's Chili Mac
1 pound ground beef
1 small yellow onion, chopped fine
2 tablespoons vegetable oil
1 to 2 cans kidney beans, drained
1 (20 ounce) can tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/4 teaspoon black pepper
Elbow macaroni, cooked
Brown beef and onions in oil. Drain.
Add the remaining ingredients, except macaroni. Simmer for an hour on medium-low.
Remove from heat.
Mix the macaroni and the chili together.
Serve with cornbread.
Posted by LladyRusty at Recipe Goldmine 3/8/2002 9:44 am.