Favorite Chili Macaroni
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | cups |
pasta
elbow macaroni, cooked |
*
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
cilantro
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 14 ½ | ounces |
tomatoes
chopped |
|
| 15 | ounces |
kidney beans, canned
|
|
| 8 ¾ | ounces |
corn
|
|
| 8 | ounces |
tomato sauce
|
|
| 6 | ounces |
tomato paste
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
pasta
elbow macaroni, cooked |
*
|
| 118 | ml |
water
|
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
cilantro
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 419.1 | ml/g |
tomatoes
chopped |
|
| 433.5 | ml/g |
kidney beans, canned
|
|
| 252.9 | ml/g |
corn
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Cook ground beef, onion, bell peppers, and garlic in a large Dutch oven over medium-high heat until browned, stirring to crumble beef.
Drain well; wipe drippings from pan with paper towels.
Return beef mixture to pan.
Add all remaining ingredients except cheese, and stir well.
Bring to a boil.
Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Spoon onto individual serving plates; top with cheese.
