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