Chili Mac

Photo by Jennifer W.
Adapted from numstheword.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from numstheword.com

Ingredients

  • 1

    Pound of Ground Beef

  • 1

    medium onion, diced

  • 2

    Tablespoons of garlic or garlic paste

  • 2

    (14 ounce) cans chicken broth or 3 1/2 cups!

  • 1

    (14.5 ounce) can diced tomatoes

  • 1/2

    can (14.5 ounce) kidney beans, drained and rinsed

  • OR use 1 can of either of the kidney beans so as to not have extras laying around.

  • 2

    teaspoons chili powder

  • 1 1/2

    teaspoon cumin

  • 1/2

    teaspoon season salt

  • 1/4

    teaspoon ground pepper

  • 10

    ounces uncooked elbow pasta noodles

  • 2

    cups sharp cheddar cheese, shredded

Directions

1.In a large dutch oven or pot, cook ground beef & onion until ground beef is cooked through and onion is soft and translucent. Add garlic and cook for 2 more minutes. 2.Drain if needed {depends on fat content of ground beef} 3.Add chicken broth, tomatoes, white kidney beans, kidney beans, chili powder, cumin, salt & pepper. Mix well and bring to a boil. 4.Add pasta and boil 12 - 15 minutes until pasta is cooked through. Stir as needed. 5.When pasta has absorbed liquid and is cooked through, add cheese and mix well. 6.Cook for another 5 minutes or until pasta is cooked through

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