Chili Mac

Chili Mac Dish Guide

Serves 6

1 bell pepper, diced

2 jalapenos, seeds removed and diced

1 medium white onion, diced

1 T minced garlic (2-3 cloves)

1 lb lean ground beef

28 oz crushed tomatoes

14 oz can tomato sauce

14 oz can red kidney/chili beans

2.5 cups chicken stock

10 oz elbow macaroni

8 oz cheddar cheese, shredded (plus more for serving if desired)

1 t chipotle powder

2 t ground cumin

2 T chili powder

Salt and pepper to taste

2 T olive oil

Add the olive oil to a large pot or Dutch oven over medium high heat and cook for 4-5 minutes or until beginning to soften. Add in the garlic, chipotle powder, cumin and chili powder along with salt and pepper to taste. Stir and cook for 1 minute.

Move the veggies to the outside of the pot and lay down the ground beef in the middle. Crumble and cook it through until no pink remains. Stir veggies and met together. Add in the tomato sauce, crushed tomatoes and chicken stock and pasta. Stir well and bring to a simmer.

Cover and cook for 10-15 minutes or until pasta is cooked through. Taste and adjust seasoning as needed. Remove from heat and add in the cheese. Stir it in until it is melted.