Something about all these red juicy tomatoes has me craving chili mac, and this is what I plan to do:
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red bell pepper or poblano, chopped
- 1/2-3/4 pound lean ground beef
- 28 oz crushed tomatoes
- can red kidney beans (or another bean)
- 2 1/2 cups broth
- 8 oz uncooked elbow macaroni pasta (whole wheat)
- 2 cup shredded sharp cheddar cheese
- 1 tsp cayenne pepper or pure chilli powder (adjust spiciness to taste) (Note 1)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder (can sub garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
1. Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add pepper and cook until onion is translucent.
2. Add beef and cook, breaking it up as you go. Add chopped tomatoes to cook down if using fresh.
3. Once
the beef turns from red to brown, add remaining ingredients except
cheese. Stir, bring to simmer, then turn the heat down to medium.