Macaroni & Beef Chili

Isn't it funny that I make all these delicious, fresh, healthy dinners and my husband requests "macaroni and beef"?

Hey, why not.
A little ground meat never hurt anyone, right? (question is debatable).

This is winter comfort food at its best and great to freeze for future no cook meals!

I added beans and cumin to the skillet to make it more of a hearty chili, rather than just a pasta with meat sauce.

This is a crowd pleaser, and would be great for Super Bowl Sunday.

Macaroni & Beef Chili:

1 pound elbow pasta, fusilli or shells
2 pounds ground meat (don't use lean, try the 80/20 ratio)
olive oil
1 large yellow onion, chopped
2 jalapeno peppers, seed and chopped (you can also use red bell pepper if you don't like heat)
4 cloves garlic, chopped
2 tablespoons ancho dark chili powder (I use ancho chili powder)
2 tablespoons cumin
1 tbsp Tabasco sauce
1 cup beef broth
1 (28 oz) can diced or crushed tomatoes in juice
1 14 oz. can kidney beans, drained
chopped scallions, for garnish

Start by browning the meat in oil with the onions, garlic and peppers.
Add in the spices to the meat after it is browned.

Add in the beef broth, tomatoes and beans and pasta and simmer this mixture until thickening, about 20 minutes.

If you find there is not enough liquid and your chili is getting too thick, add in some water or more broth.

Taste to adjust seasonings. Garnish with scallions and even shredded cheese if you like.

I like to freeze this in individual containers for easy weeknight meals.

Mr. Snacks loves it.