Tonight’s dinner, my version of Chili Mac

Tonight's dinner, my version of Chili Mac

Tonight’s dinner, my version of Chili Mac


° 250 g (8 oz) dry elbow or macaroni pasta, cooked al dente and drained
° 1 tablespoon of olive oil
° 1 large yellow onion, diced
° 1/2 pepper green (capsicum), seeded & diced
° 4 minced garlic cloves (or 1 tablespoon minced garlic)
° 1 pound (500g) lean ground beef
° 1 C. Tablespoon of cumin powder and red chili or cayenne powder (adjust to your taste)
° 1/2 teaspoon smoked paprika (or sweet paprika)
° 1/2 teaspoon of salt
7 oz tomatoes crushed
° 7 oz (210 g) tomato puree (or Passata, condensed tomato soup for Australians)
° 1 cup (250 mL) beef or chicken broth
° 1 tablespoon of tomato paste
° 14 oz (400 g) beans, drained
° 7 oz (200 g) beans-black, drained
° 1 c grated cheese (or Monterey Jack)
° 1 c mozzarella cheese grated

Methods :

Heat the oil in a large, heavy-bottomed Dutch oven (or Dutch oven) over medium-high heat.
Adding onions & sauté to transparent, & adding green pepper (or bell peppers) and garlic, sauté about an additional min to garlic is fragrant.
Adding beef & cook to golden, separating L pieces with the end of your wooden spoon.
Stirring in cumin, chili powder, paprika & salt & toss to beef is totally coated in seasonings.
Mixing crushed tomatoes with juice, tomato puree, broth, tomato paste & beans.
Bring to boil, & lower heat & simmer, stir occasionally, to chili thick (about 10 min).
Preheat broiler (or grill) to heat.
Adding cooked pasta & blend well. Topping with cheese, bake & broil about 2 min
Garnish with slices of jalapeños and chopped cilantro (optional).
Serve with sour cream.


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