Author: Nikki
An easy meal to make that the whole family will love!
- 1 lb. ground beef
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 (8-oz.) can tomato sauce
- 1 (15-oz.) can diced tomatoes, undrained
- 1 (15-oz.) can kidney or pinto beans, rinsed and drained
- 1½ teaspoons ground cumin
- 2½ teaspoons chili powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 2 cups dry elbow macaroni
- 2 cups shredded cheddar cheese
- In a Dutch oven or large pot, brown the beef and onion. Add the garlic for the last minute. Drain.
- Add the tomato sauce, diced tomatoes, beans, cumin, chili powder, pepper, and salt. Stir to combine. Stir in the dry macaroni and bring mixture to a boil. Lower the temperature to a simmer and cook for 15-20 minutes or until pasta is cooked. Be careful not to overcook the pasta. It's better al dente. Add more salt and pepper to taste. I added about a ¼ teaspoon more salt but it depends on your preferences.
- Before serving stir in the cheese until it melts. Garnish with sour cream and additional cheese if desired.
Recipe by Chef in Training at https://www.chef-in-training.com/chili-mac/
3.2.2704