Beef & Macaroni Chili
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pasta, elbow macaroni
|
*
|
| ½ | pound |
ground beef
|
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
| 1 | can |
tomato soup
|
|
| 1 | ounce |
mozzarella cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pasta, elbow macaroni
|
*
|
| 226.8 | g |
ground beef
|
|
| 2.5 | ml |
garlic powder
|
|
| 5 | ml |
chili powder
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
| 1 | can |
tomato soup
|
|
| 28.9 | ml/g |
mozzarella cheese
|
|
Directions
Cook macaroni about 7 minutes.
Brown meat in largest saucepan and drain off all fat.
Add garlic, chili powder, salt and pepper.
Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup.
Heat thoroughly. Just before serving add grated cheese.
Cover and heat until cheese melts.
