Mom’s Chili with Macaroni

This is a recipe from my mom that was a childhood favorite in our family. She transcribed it verbatim from her grandmother (Oma) who was of German/Hungarian descent. I often wondered about the origin because of its age and how similar it was to many others I’ve had growing up, either in grade school or at church functions and fall festivals. I’m sure they’ve all had a regional influence and were shared extensively. This recipe defines upper Midwest comfort food. Virtually no other chili recipe I’ve featured over the years has macaroni in it — and that’s ok, because it’s what makes this one a classic. Enjoy! INGREDIENTS: 1.5 pounds ground beef 1 14.5 oz. can stewed tomatoes 1 10.75 oz. can tomato puree 1 6 oz. can tomato paste 1 or 2 cans dark kidney beans, with liquid (do not rinse and drain) 1 chopped yellow onion McCormick’s® chili powder to taste Salt and black pepper to taste 1.5 – 2 cups dry elbow macaroni noodles Garnish with shredded sharp cheddar cheese, oyster crackers and Tabasco® sauce or ground cayenne chili to taste. DIRECTIONS: In a large skillet, season the ground beef with salt, chili powder, black pepper. Brown until the fat renders out. Drain and reserve a couple tablespoons of rendered fat for flavor. Fill a stock pot with the contents of the stewed tomatoes, puree, paste and bean cans. Add an equal amount of water from each of the empty cans to the pot. Bring to a boil. Add the browned ground beef and rendered fat and reduce heat to a simmer. Simmer 1.5 hours. Salt to taste and add more chili powder if needed. Then add the dry elbow macaroni and simmer until just tender, al dente. Taste and correct the seasoning if needed. Let stand ten minutes covered before serving. NOTE: To elevate this classic, you can serve hot dogs with white bread and butter crackers on the side, or cut the dogs into 1/2″ pieces and add to the chili. It doesn’t get any better than this! Add a bit more macaroni as shown, if needed for a larger group.