Macaroni Chili - Oamc

Submitted by ColoradoCookin

"Great for the freezer, easy to reheat. Just add a slice of bread with butter and you're good to go. My version is only 11 grams of fat, the regular is 20 grams."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 1 cup
• Serves: 12

ingredients

• 2 lbs ground beef (85% lean)
• 1 1⁄2 cups chopped onions
• 2 garlic cloves, minced
• 31 ounces canned red kidney beans, rinsed and drained
• 2 (8 ounce) cans tomato sauce
• 2 (8 ounce) cans stewed tomatoes, with juices chopped
• 1 1⁄2 cups macaroni
• 1⁄2 cup water
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 2⁄3 cup finely shredded sharp cheddar cheese

directions

1. In large skillet cook ground beef, onions and garlic until beef is browned. Drain.
2. In large dutch oven pour in meat mixture, add beans, tomato sauce, tomatoes with juices, marcaroni, water, chili powder and cumin.
3. Bring to a boil, reduce heat and simmer for 10 minutes.
4. Cover and simmer about 10 minutes more or until the macaroni is tender but firm.
5. Place in containers, sprinkle with cheese and freeze.

Reviews

[aengland]

delicious and super easy

 

[Motivated Mama]

Really good! Ate right away, so don't know how it freezes, but we liked the noodles al dente for the health benefits. I used ground venison and whole wheat noodles and didn't even feel the need for cheese. Thanks for posting!

 

[CottageGarden]

You could try freezing just the chili mixture and boiling noodles the night you serve it in order to avoid the soggy noodle problem. It would still be a really quick meal. Just boil the noodles while the rest is reheating.

 

[mommymakeit4u]

Sorry to have to change my rating, but hubby said after he defrosted this for lunch it was really mushy, and he didn't enjoy it at all. This was surprising coming from him because he is the least picky person I know. I guess I won't be making this again.

 

[busymomof5]

It was excellent and the kids gobbled it up! My only regret is that the noodles came out too soft... I like my pasta "al dente" and when it's cooked, sitting in liquid then reheated, it gets too soft. Next time, I'll try to not cook the pasta all the way through before freezing. Thanks for posting!