Chili Mac

By bridgetinma

Ingredients

• vegetable oil spray
• 1 slice high-quality white sandwich bread, torn into quarters
• 2 tablespoons milk
• 1 pound ground beef
• 3 tablespoons vegetable oil
• 2 onions, minced
• 1 red bell pepper, cut into 1/2 inch pieces
• 1/4 cup chili powder
• 6 garlic cloves, minced
• 4 teaspoons ground cumin
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tablespoon brown sugar
• 1 pound elbow macaroni
• 2 1/2 cups water, plus extra hot water as needed
• 2 cups shredded Monterey Jack cheese (8 ounce)

Details

Servings 8

Preparation

Step 1

Line slow cooker with aluminum foil collar and coat with vegetable oil spray. Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/4 teaspoon salt, and 1/4 teaspoon pepper using hands.

Heat oil in large pot over medium-high heat until shimmering. Add onion, bell pepper, chili powder, garlic, and cumin and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

Stir in beef mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes, tomato sauce, and brown sugar, scraping up any browned bits, and simmer until thickened slightly, about 5 minutes.

Stir in macaroni, water, 1 cup Monterey Jack, 1 teaspoon salt, and 1/4 teaspoon pepper; transfer to prepared slow cooker. Sprinkle with remaining cup Monterey Jack. Cover and cook until pasta is tender, about 2 hours on high.

Remove foil collar. Gently stir pasta, adding additional hot water as needed to loosen sauce consistency. Season with salt and pepper to taste and serve.