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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I saw this on Emeril and mad some small changes to fit our tastes. I make this about once a month. Leftovers keep the teenage boy happy and there are plenty of leftovers. Ingredients:
2 teaspoons olive oil |
2 medium onions, diced (about 3 cups) |
1 jalapeno, stemmed and minced |
1 tablespoon salt |
2 lbs ground beef |
5 tablespoons chili powder |
1 tablespoon oregano |
3 tablespoons garlic |
1 (28 ounce) can whole tomatoes, undrained (crush with hand or spoon) |
2 (15 ounce) cans kidney beans, drained |
1 lb elbow macaroni |
1 cup cheddar cheese |
1 cup colby cheese |
Directions:
1. Heat olive oil over medium heat in a 6 quart soup pot. Add onions, jalapeno, and 2 teaspoons of the salt and cook until soft.
2. Add ground beef, chili powder, oregano and garlic and cook, breaking up clumps of meat with the spoon, for about five minutes.
3. Add tomatoes, beans and 1/2 cup of water. Stir and bring chili to a boil.
4. Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.
5. Preheat oven to 400 degrees F.
6. While chili simmers, cook the pasta according the package directions, drain and rinse under cool water and set aside. Grate cheese and set aside.
7. When chili has finished cooking, fold pasta into chili and add 1/3 of the cheeses. Transfer chili-mac to a casserole dish and top with the remaining cheeses.Bake until heated throughout and the cheese is melted, about ten minutes.
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