 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Adapted from Deep South Dish Ingredients:
1/2 tablespoon cooking oil |
1 1/2 cups of chopped onions |
1/2 cup of chopped bell pepper |
1 -2 jalapeno, chopped |
1 lb ground beef |
1 lb of raw breakfast sausage |
1 tablespoon of minced garlic |
2 1/2 tablespoons chili powder (to taste) |
1/2 teaspoon cumin |
1/4 teaspoon dried oregano |
kosher salt and black pepper, to taste |
1 (14 1/2 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
1 (7 ounce) can green chilies |
2 cups water |
1 (15 1/2 ounce) can pinto beans (or red kidney beans, drained and rinsed) |
1 1/2 cups elbow macaroni (or shells) |
1 cup shredded cheddar cheese |
Directions:
1. Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.
2. Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.
|
|