CHEESY MAC AND CHILI BEAN SOUP

Cheesy Mac and Chili Bean Soup image

Provided by Kathy Harrell

Categories Beef

Time 1h5m

Number Of Ingredients 19

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2 lb ground sirloin (cooked and drained)
2 large onions (chopped and sauteed in olive oil)
2 tsp garlic (minced and sauteed with onions)
1 tsp gound cumin
1 tsp cavenders greek seasoning
1 pkg williams chili mix (2 lb. pkg)
1 pkg ranch dressing mix
1 Tbsp gordans grub rub (optional)
1 can(s) light red kidney beans(drained)
2 can(s) great northern beans(drained)
2 can(s) pinto beans with jalapenos (drained)
5 can(s) stewed tomatoes (orignal ) diced
1 can(s) beef broth
3 can(s) chicken broth
8 oz small elbow macaroni (cooked and drained)
1 tsp salt( to taste )
1/2 tsp black pepper( to taste)
1 lb velveeta cheese (melted )
2 Tbsp olive oil, light

Steps:

1. Cook' ground sirloin and drain. Saute' onions and garlic in olive oil till tender and clear ,add to cooked ground sirloin , set aside.
2. In a large soup pot combine the stewed tomatoes ,cumin , Cavenders Greek seasoning, 2 LB. Pkg. Williams chili mix, 1 Pkg. Ranch dressing mix and Grub Rub.
3. Combine meat, onions and garlic with stewed tomato mixture.
4. Add drained beans , chicken broth and cooked macaroni.
5. Melt Velveeta cheese with the can of beef broth and stir into soup mixture . Salt and pepper to taste
6. Let simmer on low for about 15 to 20 minutes ,stirring often to prevent sticking.