Collegechilimacsalad Recipes

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COLLEGE CHILI MAC SALAD

learned from a friend in San Francisco when I went to school there. Really easy, Really cheap, and Really Good.

Provided by Hannah F. Hammond

Categories     Lunch/Snacks

Time 12m

Yield 1 ziplock container (medium size), 2-4 serving(s)

Number Of Ingredients 4



College Chili Mac Salad image

Steps:

  • bowl noodles.
  • drain noodles.
  • add mayonnaise (just enough *like the amount you put in tuna*).
  • add pepper.
  • Refrigerate for like 20mins or however long you want.
  • cook chili,.
  • pull macaroni out of fridge,.
  • put in bowl,.
  • add warm chili.
  • mix a little.
  • and enjoy :-).

Nutrition Facts : Calories 1060, Fat 17.1, SaturatedFat 4.4, Cholesterol 25.2, Sodium 767, Carbohydrate 189.2, Fiber 12.3, Sugar 8.9, Protein 36.5

1 (8 ounce) can chili (your choice brand or spice or ect.)
1 (16 ounce) macaroni (the little short macaroni ones are the best)
3 tablespoons mayonnaise
1 dash cracked pepper or 1 dash even just normal pepper

SIMPLE COLLEGE CROCK POT CHILI

This is a recipe that we used a lot when I was away in college. It's simple and fast. We could throw this together and after class it was ready and we could have a hot meal!!

Provided by Jenn K.

Categories     Beans

Time 7h5m

Yield 6-8 serving(s)

Number Of Ingredients 5



Simple College Crock Pot Chili image

Steps:

  • Just throw all ingredients into the crock pot and turn on low for approximately 7-8 hours.
  • It's ready whenever you are.
  • Great served with biscuits or nacho chips.
  • Even tastes good the next day!

Nutrition Facts : Calories 520, Fat 14.7, SaturatedFat 5.2, Cholesterol 53, Sodium 906.6, Carbohydrate 69.1, Fiber 16.7, Sugar 19.6, Protein 32.5

1 (32 ounce) jar your favorite spaghetti sauce (size can vary, larger size)
hot chili powder or mild chili powder, to taste
1 (32 ounce) can baked beans (size may vary, use larger size, sounds weird, but very good)
1 (24 -48 ounce) can red kidney beans (again size usually varies from brand to brand use larger size again)
1 -2 lb ground beef (I usually brown mine ahead, but you don't have to)

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