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Chili Mac

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Chili mac
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Ingredients

  • 4 tbsp oil
  • 1 yellow onion diced
  • 1-2 jalapeño peppers finely chopped optional
  • 1 red bell pepper diced
  • 2-4 garlic cloves minced
  • 1 t dried parsley
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 lb ground beef
  • 14 oz diced tomatoes
  • 1 1/4 Cup Water
  • 1 1/4 Cup Tomato Juice
  • 15 oz tomato sauce
  • 16 oz kidney beans drained and rinsed
  • 16 oz Chili beans mild or hot depending on desire
  • 1 T brown sugar
  • 1 packet spanish style seasoning
  • 1/2 t beef bouillon
  • 1/2 t chicken bouillon
  • 8 oz elbow Carbe Diem elbow pasta uncooked

Instructions

  • In a large skillet, heat oil. Once shimmering, add onion and peppers. Once they are becoming tender, add garlic, parsley, chili powder, oregano, and cumin. Allow to toast for about a minute or two.
  • Add in ground beef and continue cooking until cooked through. Then add in beans, tomato juice, water, tomato sauce, and diced tomatoes.
  • Mix everything well. Then add in brown sugar, Spanish-style seasoning, and both bouillons. Bring to a simmer—salt and pepper to taste.
  • Simmer for around 15-20 minutes.
  • Add elbow macaroni, cover and cook for 9-12 minutes or until the macaroni is al dente.
  • It should be nice and saucy but not super watery (check my vid on insta for the vibe). Turn off the heat but leave the pot on the stove. Serve and top with cheese!
Servings: 6