Chili Marconi and Cheese
. 25
25
Ingredients
| 1 | pound |
pasta, elbow macaroni
prefer whole wheat |
|
| 2 | pounds |
beef, sirloin steak
|
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | large |
sweet vidalia onions
chopped |
|
| 2 | each |
jalapeño pepper
seed and chopped |
* |
| 6 | cloves |
garlic
minced, or to taste |
|
| 2 ½ | tablespoons |
chili powder
or to taste |
|
| 1 ½ | tablespoons |
cumin
or to taste |
|
| 1 ½ | tablespoons |
cayenne pepper sauce
or to taste |
* |
| 1 | x |
salt
to taste |
* |
| 1 | cup |
beef stock
or other broth, or beer |
|
| 28 | ounces |
tomatoes, canned with juice
diced, 1 can |
|
| 14 | ounces |
tomatoes, canned, crushed
1 can |
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | bunch |
scallions, spring or green onions
thinly sliced |
* |
Directions
In a large pot, boil pasta according to the direction on the package until al dente.
Drain pasta and set aside.
Meanwhile, heat oil in a large pot over medium high heat, brown beef.
Stir in onions, peppers, and garlic.
Season with chili powder, cumin, cayenne, and salt to taste.
Cook 5 to 6 minutes, pour in broth, and reduce liquid by half, 2 minutes or more.
Add tomatoes, stir and simmer for about 12 minutes.
Add cooked pasta and cheddar cheese to chili pot and mix until evenly coat.
Remove from heat and sprinkle sliced scallions on top.
Serve warm.
Nutrition Facts
Serving Size 422g (14.9 oz)Amount per Serving
Calories 56225% of calories from fat
% Daily Value *
Total Fat 16g
24%
Saturated Fat 6g
31%
Trans Fat
0g
Cholesterol 77mg
26%
Sodium 463mg
19%
Total Carbohydrate
19g
19%
Dietary Fiber 5g
21%
Sugars g
Protein
96g
Vitamin A 25%
•
Vitamin C 33%
Calcium 22%
•
Iron 33%
* based on a 2,000 calorie diet
How is this calculated?
