Chili Mac

Garnish each serving with shredded Cheddar cheese, green onions and sour cream if desired.

Photo by Heather S.
Adapted from canadianliving.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

Adapted from canadianliving.com

Ingredients

  • 1-1/2

    lb(680 g) extra-lean ground beef

  • 1

    tbsp (15 mL) olive oil

  • 1

    small onion, chopped

  • 2

    ribs celery, chopped

  • 2

    carrots, chopped

  • 2

    cloves of garlic, minced

  • 2

    tbsp (30 mL) chili powder

  • 1

    tsp (5 mL) ground cumin

  • 1/2

    tsp (2 mL) dried thyme

  • 1/4

    tsp (1 mL) pepper

  • 1

    can (28 oz/796 mL) crushed tomatoes

  • 1

    can (28 oz/796 mL) diced tomatoes

  • 1

    can (19 oz/540 mL) kidney beans, drained and rinsed

  • 3

    tbsp (45 mL) packed light brown sugar

  • 2

    tbsp (30 mL) Worcestershire sauce

  • 4

    cups (1 L) radiatore pasta or short pasta

Directions

In large saucepan or Dutch oven, brown beef over medium-high heat, breaking up with spoon. Remove to strainer to drain. Add oil to pan; sauté onion, celery, carrots, garlic, chili powder, cumin, thyme and pepper until carrots begin to soften, about 8 minutes. Stir in crushed and diced tomatoes, kidney beans, sugar, Worcestershire sauce and beef; reduce heat, cover and simmer until celery is tender, about 20 minutes. Meanwhile, in large saucepan of boiling salted water, cook pasta according to package directions; drain and stir into chili.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: