JEANNE'S CHILI MAC

Jeanne's Chili Mac image

Provided by Jeanne Benavidez

Time 35m

Number Of Ingredients 14

1 1/2 ground beef or turkey
1 or 2 jalapeno peppers, seeded for less heat
1 med onion, chopped
1 Tbsp garlic, chopped
1 1/2 Tbsp chili powder
1 tsp ground cumin
1 tsp oregano, dried, crushed
1 can(s) (15 oz.) stewed tomatoes, diced
1 can(s) (6 oz) tomato sauce
1 can(s) (28 oz) chili beans (ex: ranch style)
1 1/2 c uncooked, small, elbow or shell macaroni
salt and pepper t taste
2 green onions, chopped, for garnish
shredded cheddar cheese for garnish

Steps:

1. Prepare pasta in boiling salted water until pasta is aldente (just under-done); drain (reserving @ 2 cups of liquid) and return it to the same large pot. Remove from heat until meat is cooked.
2. While pasta is cooking, break ground beef into pieces in a large skillet. Add onions, garlic, peppers, salt and pepper. Brown over med-low heat.
3. Drain off any excess grease and add the meat to the cooked pasta. Place the pot back onto a low burner. Add the tomatoes, tomato sauce, beans (do not drain), and all other spices. Gently stir thoroughly until combined.
4. Cover and simmer until thoroughly hot (@ 10 minutes). Adjust salt, pepper and other spices to suit your taste. If the mixture is too thick, add some of the starchy water from the macaroni to keep this from being too dry.
5. Serve in bowls topped with green onion and cheese. Great with crackers, tortilla chips, cornbread or cheesy garlic bread.