I’ve never even had chili mac, so not really sure why I wanted it so badly… ??
So here’s my version of it!
And better yet, I made A LOT and popped some ziplocs full into the freezer….
Guess what we’re having for an easy reheat dinner tonight
Planning is key. Especially during a busy month end close week at work!
CookinFanatic’s Chili Mac n’ Beans
- 1 tblsp olive oil
- 1 onion, chopped
- 1 green pepper, seeds removed and chopped
- 2 cloves garlic, chopped
- 1 lb. ground beef (I used 1.3 lbs)
- 1 can kidney beans, drained & rinsed
- 2 cans diced tomatoes
- 1/2 can full of water
- 2 tsp. cumin
- 2 tsp. chili powder
- 2 tsp. oregano
Chop your veggies into “bean-size” pieces. It’s always nice when the various foods in a dish are close in size IMO
Cook onion & green pepper over medium in olive oil until they get tender, but not browned (about 7-8 minutes) then add in the garlic toward the end for another minute or two.
At this point you’re ready to add the next ingredient, ground beef.
Whole Foods ground beef is our favorite, just enough fat to add great flavor. Plus it’s grass-fed for the most part which I’m a big fan of.
Into the hot pan to brown along with the spices.
Once the meat has browned, it’s time to get the final ingredients going.
Add the beans, tomatoes (2 cans) and water to your ground beef mixture.
Let this cook over medium heat (uncovered) for 30-40 minutes until mixture thickens up to your liking.
About 15 minutes before you’re ready to serve (so around 20 minutes into the chili simmer time), boil the macaroni according to directions – I used about 1/4 of this large 32 oz. box.
Then stir the cooked, drained mac into the chili mixture.
Let the macaroni soak up all the goodness for another 5 minutes or so and then get to servin’!
With shredded cheddar and hot sauce in this house
Even better is that you’ll have some for now, some for later!
Gotta love that.
Well enjoy your night friends! My plans include a kickboxing workout, easy reheat dinner, quality time with The Man & Lucy Dog plus a large glass o’vino … it’s been on of those kinda days