Mac ‘n’ chili

Prep 15 min
Plus Cooking time: 36 minutes
Makes 16 cups (4 L), for 8 servings

This article has not been rated yet.


1 kg
garlic cloves, or 1 1/2 tsp bottled chopped garlic
1 tbsp
2 tsp
dried basil leaves
2 tsp
2 tsp
1 tsp
1/2 tsp
freshly ground black pepper
2 796-mL cans
diced tomatoes
1 cup
green, yellow or orange bell peppers
2 540-mL cans
red kidney beans
2 cups
uncooked macaroni pasta


  • Lightly oil a very large wide saucepan and set over high heat. Crumble in beef. Using a fork, stir meat often to keep it crumbly. Cook until no pink remains, 6 to 8 minutes. Meanwhile, mince garlic. Measure spices, sugar, salt and pepper into a small bowl. When beef has lost its pink colour, stir in garlic, spices, tomatoes and water. Bring to a boil, stirring often. Reduce heat to medium-low. Cover and simmer, stirring occasionally, about 20 minutes. Meanwhile, core and seed peppers. Coarsely chop. Drain and rinse beans. Measure out macaroni.
  • When meat mixture has simmered 20 minutes, stir in peppers, beans and macaroni. Bring to a boil, then simmer, covered and stirring often, until macaroni is tender, 10 minutes. Taste. Add more salt and pepper, if you like. Ladle into large bowls. Great with Tabasco sauce and a crusty roll. Mixture will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months. Defrost and reheat in the microwave. Or place in a saucepan with a little water to prevent burning and stir often over medium-low heat.

This recipe, adapted from Rose Murray’s award-winning cookbook Hungry for Comfort (Penguin Canada), makes a big batch, so use the largest pan you have.


Calories 246, Protein 17 g, Carbohydrates 25.4 g, Fat 8.8 g, Fibre 5.5 g, Sodium 504 mg.
Recipe Collections
Latest Recipes