Chili-Mac
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 teaspoons olive oil
- 2 medium onions, diced (about 3 cups)
- 1 jalapeno, stemmed and minced
- 1 tablespoon salt
- 2 lbs ground beef
- 5 tablespoons chili powder
- 1 tablespoon oregano
- 3 tablespoons garlic
- 1 (28 ounce) can whole tomatoes, undrained (crush with hand or spoon)
- 2 (15 ounce) cans kidney beans, drained
- 1 lb elbow macaroni
- 1 cup cheddar cheese
- 1 cup colby cheese
directions
- Heat olive oil over medium heat in a 6 quart soup pot. Add onions, jalapeno, and 2 teaspoons of the salt and cook until soft.
- Add ground beef, chili powder, oregano and garlic and cook, breaking up clumps of meat with the spoon, for about five minutes.
- Add tomatoes, beans and 1/2 cup of water. Stir and bring chili to a boil.
- Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
- Preheat oven to 400 degrees F.
- While chili simmers, cook the pasta according the package directions, drain and rinse under cool water and set aside. Grate cheese and set aside.
- When chili has finished cooking, fold pasta into chili and add 1/3 of the cheeses. Transfer chili-mac to a casserole dish and top with the remaining cheeses.Bake until heated throughout and the cheese is melted, about ten minutes.
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RECIPE SUBMITTED BY
Mommy, a wanna be svelte domestic goddess, tech geek, avid reader and lover of doggies.
Parent of a teenage boy and a preschool girl - someone is AlWAYS unhappy with something I've done in my house, but they both give my life definition and joy.
When I have free time I love to indulge my passion for photography.
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