Dr. Wingnut’s Chili Mac Potluck Hotdish

Ingredients

• 2 Cups dry macaroni
• 1 1/2 quarts water
• 1 Pound ground sirloin
• 1 Cup chopped onion
• 1 Clove garlic, chopped
• 1 Cup chopped green pepper
• 1 each 4 ounce can button mushrooms, drained and chopped
• 2 each 10 3/4 ounce cans tomato soup
• 4 ounces sharp cheddar, shredded
• 2 each 14 1/2 ounce cans diced tomatoes, drained
• 1 Tablespoon worcestershire sauce
• 2 Tablespoons chili powder
• 1 Tablespoon oregano
• 1/2 teaspoon black pepper, ground
• 2 teaspoons salt, divided

Method

1. Cook macaroni: Boil water in a covered pan, add 1 teaspoon salt and macaroni.  Return to a rolling boil stirring frequently, cook 2 minutes.  Stir one last time, cover and remove from heat.  Let sit for 10 minutes, then drain.  Using this method there is no boiling over.
2. Brown ground sirloin, drain fat.  Add onions, and garlic and cook until onions are translucent.
3. Add green pepper and mushrooms, warm through, then add to drained macaroni.
4. Add soup, cheese, tomatoes, remaining salt, and spices, mix throughly.
5. Place in casserole dish and warm in 375 F oven for 45-60 minutes until bubbly.

Notes:

You can add more macaroni if you’re feeding a bigger crowd.  And if it’s more convenient, you can put this in a large crock-pot if oven space is a premium at the potluck gathering place.