LUMBERJACK CHILI MAC

Lumberjack Chili Mac image

Provided by Angela Olesen @Gourmetfoodie

Categories Beef

Number Of Ingredients 14

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1 pound(s) ground beef
1/2 cup(s) ditalini or tubetti pasta (or other small tube pasta)
28 ounce(s) crushed tomatoes
30 ounce(s) pinto beans
15 ounce(s) kidney beans
15 ounce(s) garbanzo beans or chickpeas
6 ounce(s) tomato paste
4 ounce(s) green chiles,diced
2 medium zucchini, diced
1 tablespoon(s) chili powder
2 clove(s) garlic, minced
1/2 teaspoon(s) seasoning salt
1 teaspoon(s) cumin
1 1/2 cup(s) fontina cheese, shredded

Steps:

In a large pot, brown beef. While beef is cooking, boil pasta to al dente drain and set aside. Once beef is done cooking drain off fat and return to pot.
Add to the beef: tomatoes, undrained pinto and kidney beans, drained garbanzo, tomato paste, undrained chiles, zucchini, chili powder, garlic, and seasoning salt. Heat to boiling. Reduce heat to low. Simmer 20 minutes, add the cumin and simmer an additional 10 minutes.
Remove from heat and add pasta and cheese. Stir and serve immediately. Serve with sour cream and crackers if desired. I love to top a cracker with the chili and sour cream and eat it like a little hors doeuvre! *To make the chili spicier you can substitute Pepper Jack or Habanero cheese for the Fontina. *This makes a great vegetarian meal too, just leave out the meat.