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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My favorite Chili-Mac recipe. Ingredients:
1 lb elbow macaroni, uncooked |
1 lb lean ground beef |
3 tablespoons olive oil |
1 (28 ounce) can tomatoes with juice |
1 quart tomato juice |
2 cups onions, chopped |
3 garlic cloves, chopped |
1 teaspoon salt |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1 bay leaf |
2 (15 ounce) cans red kidney beans, drained |
Directions:
1. Cook pasta according to package directions; drain.
2. In a Dutch oven or large skillet, brown beef in oil, stirring frequently. Add undrained tomatoes, tomato juice, onions, garlic, salt and remaining seasonings. Cover and simmer for 45 minutes.
3. Stir in kidney beans. Cook for an additional 30 minutes. Remove bay leaf.
4. Add cooked pasta to the chili.
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