Recipe: Amarillo Chili Mac (quantity recipe - 28 servings)

AMARILLO CHILI MAC

"Enough to feed an army."

2 1/2 pounds raw elbow macaroni
1 1/4 pounds ground beef
8 cups pre-made chili, or make your own
6 cups stewed tomatoes
1/2 (46-ounce) can tomato juice
1 1/2 teaspoons hot sauce
1/2 teaspoon chopped garlic
1/4 teaspoon black pepper

Cook the macaroni until tender.

Brown the ground beef and drain off excess grease.

Heat the chili to 165 degrees F.

In a large pot, combine the macaroni, ground beef and all remaining ingredients together. Heat to 165 degrees F and serve.

Yield: 28 servings
Source: The All-American Truck Stop Cookbook by Jim Clark, Ken Beck, and Les Kerr