Chili Mac
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 pound ground beef
- 1/4 cup brown sugar
- 1/4 tsp cayenne pepper
- 1/4 tsp pepper or to taste
- 1 onion finely diced
- 3 tablespoon chili powder
- sour cream garnish
- 1 can (15oz) kidney or black beans drained and rinsed
- 1 quart canned tomatoes 28 to 32 oz
- 2/3 cup elbow macaroni noodles (uncooked)
- 1 tsp salt or to taste
- 1 can (4 oz) green chillies (i use freeze dried)
- 1 red pepper fine diced
- 1 tsp garlic powder (or 2 minced garlic cloves)
- 4 cup beef broth
- grated cheddar cheese garnish
- minced cilantro garnish
- Carbohydrate 51.5131041027576 g
- Cholesterol 51.4071352666667 mg
- Fat 12.6375175888044 g
- Fiber 3.97220340521907 g
- Protein 20.5106319098181 g
- Saturated Fat 4.70999827485764 g
- Serving Size 1 1 Serving (410g)
- Sodium 714.410725343911 mg
- Sugar 47.5409006975386 g
- Trans Fat 1.95587914701116 g
- Calories 396 calories
In small amount of oil, saute diced onion until soft and transparent. Add ground beef and brown while breaking up. Add all other ingredients (except the garnishes). Bring to light boil and simmer for about 30 minutes, adding more water/broth for the consistency desired. Serve with garnishes as you like Personal notes and substitutions: Tomatoes could be frozen, canned, dehydrated or fresh (peeled). If using dehydrated, add more water to soup. Beans: I actually used my 1/2 cup freeze dried black beans but dried beans cooked until soft is an inexpensive alternative and most any kind would be a good choice. Chili peppers-I used my freeze dried green chilies, but you could also use with, or instead, Jalapeno pepper sliced with/without seeds. Beef Broth-my choice is Knorr's concentrate and I don't measure but add with the water.
