Chili Mac to the Rescue!

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Since I’m low on energy this week, I broke out an old low maintenance standby: Chili Mac. It’s chili…with noodles! Maybe it’s because my mom’s family hails from just outside Cincinnati, Ohio (Skyline Chili!), or maybe I just love to throw as many things into a single pot as possible and call it dinner, but I love me some chili mac. It’s uncomplicated, reasonably quick to put together, and I usually have all the ingredients on hand.

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Also, this makes a veritable vat of mac, so plan on freezing half of it for a future meal.

Chili Mac

Ingredients:

  • 1Tbsp cooking fat of choice
  • 1 to 1 and 1/2 lbs ground beef
  • 1/2 large onion, chopped
  • 1-3 cloves garlic, finely minced
  • 2 cans tomatoes, 15 oz each
  • 2-3 cans cooked beans, rinsed
  • 1 and 1/2 c gluten-free pasta, dry
  • 4 c. chicken broth
  • 2-3 tsp chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • Directions:

  • Heat oil in large skillet or your favorite soup pot
  • Cook chopped onion and minced garlic until soft
  • Add ground beef, brown thoroughly. I like to season meat with salt, pepper and 1/2 tsp of chili powder while it cooks.
  • Throw in everything else. If you are going for the crockpot route, leave out the pasta until the final 30 minutes of cooking.
  • Continue cooking over med-low heat until the pasta is done.
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    About Jill R.

    Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains. And "Scandal."
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