James' Chili-Mac
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 8
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
- Cook pasta according to package directions; drain.
- 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.
- Stir in kidney beans. Cook for an additional 30 minutes. Remove bay leaf.
- Add cooked pasta to the chili.
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