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Chili Marconi and Cheese

 

.
25

Yield

8

servings

Prep

20

min

Cook

28

min

Ready

50

min

Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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