Chili-mac

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.