It has been a looong time since I posted a recipe, mainly because I really don’t like cooking (just love eating!) and I have routine dishes I make regularly, one of which is chili.
I love making chili, but it feels like such a fall-themed dish, so when I stumbled upon this easy recipe for chili mac, a play on mac ‘n’ cheese, I immediately tried it.
Without further ado (because no one likes to read anything but the actual recipe):
Ingredients
-1 lb ground beef
-2 onions
-olive oil
-garlic
-1 can tomato sauce
-1 can diced tomatoes
-1 can kidney beans
-1.5 cups beef broth
-2 cups elbow macaroni
-chili powder, cumin, smoked paprika, parsley, pepper, and salt
-shredded cheese
Instructions
1. In large pot or deep skillet, heat olive oil and cook ground beef, adding garlic and onion once browned.
2. Add tomato sauce, diced tomatoes, rinsed kidney beans, beef broth (which I made with bouillon cubes), and spices. Stir well.
3. Add in uncooked macaroni and bring to a boil. Reduce heat and simmer. Cover and cook for 10-12 minutes until macaroni is tender, stirring occasionally.
4. Add shredded cheese and any other toppings (jalapeños or sour cream, for example).
This made six servings exactly, and there are many variations you can make depending on what ingredients you have in the house already or want to add.