Wednesday, June 20, 2012
Last night I made an oldie, but a goodie. Chili Mac. I got this recipe years ago on the old Steph's Country Kitchen Goodness website. You can find her new blog here, Steph's Kitchen.
I've changed the recipe a little over the years. We love it.
1/2 lb lean ground beef
1/4 C. diced onion
1 clove garlic
1 14.5 oz can petite diced tomatoes
1 8oz. can tomato sauce
3 1/2 C water
1 T. Chili Power
1 t. Italian Seasoning
1/4 t. cumin
Salt & Pepper to taste
12 oz pasta (I use whatever I have in the pantry)
2 16 oz cans dark Red Kidney Beans, undrained
cheddar cheese or pepper jack cheese, shredded
1. Cook ground beef, diced onion & garlic in a large stockpot. Drain grease if needed.
2. Add petite diced tomatoes, tomato sauce, water and all seasonings. Bring to a boil. Reduce heat; cover and simmer for 12 to 15 minutes.
3. Add dry pasta and the kidney beans. Bring to a boil. Reduce heat to medium. Simmer for 10 to 15 minutes depending on the size of the pasta noodles.
Top with shredded cheese and sour cream.
I like to serve this with salad and buttered bread.