Vintage Cookery: Chili Mac, from the 1958 Sunset "Cooking with Casseroles"
- 1 cup dried red beans
- 1 pound beef chuck, cut into 1-inch cubes
- 4 Tablespoons shortening
- 1 onion, sliced
- 1 clove garlic
- 1 can (6 oz.) tomato paste
- 1 cup tomato juice
- 3 cups hot water
- 1 can bouillon
- 1 green pepper, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon thyme
- 1 teaspoon monosodium glutamate
- 1 tablespoon chili powder, or to taste
- Salt to taste
- 1 package (8 oz.) macaroni
- 1/2 cup melted butter or margarine
- 1/2 up grated Parmesan cheese
- 1 cup pitted ripe olives
- Soak beans in warm water for two hours, drain.
- Flour beef lightly.
- Melt shortening in large kettle, add beef cubes, onion, and garlic and brown.
- Stir in tomato paste, tomato juice, hot water, bouillon, green pepper, beans and seasonings. Simmer until beans are tender, 2 to 3 hours.
- Season to taste.
- Cook macaroni until tender in boiling salted water; drain well.
- Stir in butter and cheese.
- Spread on a large greased ovenware platter or in a casserole.
- Reheat in slow oven (350 degrees) for about 5 minutes.
- Add olives to chili and pour over macaroni and serve at once to 8 to 12 persons.
I do actually make this--with a lot of changes! Canned beans, ground beef, a lot less fat, no msg, no olives (the husband), no green pepper (me) and cheddar cheese.