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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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It's really very tasty. I don't use the olives, but the feta cheese is a must. Ingredients:
12 ounces extra lean ground beef |
1/2 cup onion, chopped |
1 teaspoon garlic, minced |
2 tablespoons chili powder |
2 teaspoons dried oregano |
1 teaspoon cinnamon |
1/2 teaspoon dried mint |
1 tablespoon unsweetened cocoa |
1 (28 ounce) can diced tomatoes |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 (15 ounce) can dark red kidney beans, rinsed and drained |
2 teaspoons honey |
6 cups cooked elbow macaroni |
1/2 cup crumbled feta cheese |
1/2 cup sliced greek olive (optional) |
Directions:
1. Saute ground beef, onion and garlic in a large saucepan until beef is browned (about 5 minutes). Add the spices, herbs and cocoa and cook about 1-2 more minutes.
2. Stir in tomatoes, beans and honey. Heat to boiling, then reduce heat and simmer, covered for about 15 minutes. Uncover and simmer another 10 minutes.
3. Spoon chili over pasta. Garnish with feta cheese and olives.
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