Macaroni-Chili Casserole

Source: Marcia Schmidt (1975)
Prep time: 15 minutesCooking time: 1 3⁄4 hoursTotal time: 2 hours


2 sli
bacon (cut up)
1 1⁄2 lb
beef chuck (rump or stew, cut in 1/2-inch cubes)
1 pk
chili seasoning mix (1 1/4 oz.)
8 oz
elbow macaroni
1 c
sliced onion
1 cn
tomato juice (1 pt., 2 oz.)
1 cn
red kidney beans (15 oz., with liquid)
1⁄2 c
cheddar cheese (grated)


In Dutch oven, fry bacon until crisp. Remove; reserve. Add beef and onion to bacon fat and saut√© until well browned. Add the tomato juice and chili seasoning mix; bring to boil. Reduce heat and simmer, covered, stirring occasionally, 1 hour, or until beef is tender. Add kidney beans, simmer 15 minutes longer. Meanwhile, cook macaroni as package directs; drain. Stir into beef mixture with bacon. Sprinkle with cheese. Broil 4 inches from heat until cheese melts.¬†