With all of this cold weather we have been having it calls for a big bowl of hot chili. I have chosen a quick and easy recipe that you can put together in about 30 minutes especially if you have some browned ground meat in the freezer. If not it is still quick. The recipe came from the AJC. So if you are in a big hurry for chili and don’t want to wait around for 2 or 3 hours for the usual chili then this is for you.
Rinse with cold water a 15 1/2 oz. can of red kidney beans
You need 3/4 cup of chopped onion
Saute onion in tablespoon of butter
Since I am using browned ground beef that I had in the freezer I am sauteing onion in a little butter. When browning the ground meat you can cook the onion at the same time and drain on paper towel.
1 lb of browned ground beef
Add 10 oz. can of rotel tomatoes and small can of tomato sauce
Add 1 teaspoon of cumin
Sorry blurry picture.
Add 2 teaspoons of chili powder
Add 1 can of drained and rinsed red kidney beans
Let this simmer for about 30 minutes. You may have to adjust the liquid by adding 1/4 to 1/2 cup of water. While the chili is simmering then cook macaroni according to directions on the package. Serve chili on top of the macaroni and top with cheddar cheese.
Dig in!!!
Here is the recipe for you to enjoy!
Macaroni Chili
- 1 lb. ground beef
- 3/4 cup chopped onion
- 1 15 1/2 oz. red kidney beans drained and rinsed
- 1 8 oz. tomato sauce
- 1 10 oz. can stewed tomatoes or Rotel tomatoes
- 3/4 c. of macaroni (cook according to directions)
- 1/4 cup of water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 cup shredded sharp cheese
Brown ground meat and onion. Stir in all ingredients except macaroni and cheese. Simmer for 30 minutes. Serve over cooked macaroni and top with cheese.
Serves 4
Happy cooking,
The Teacher Cooks
The Teacher Cooks 