Chili Mac
Weekday dinners can bog you down, you fall into a rut and end up making the same old thing. Add in a bunch of family members who actually have their own opinions (hi, kids) and suddenly the thought of cooking dinner can become a drag.
I get it but when you combine two things that everyone loves, you’re sure to have a hit on your hands. Chili Mac is an oldie but a goodie, and it is hearty enough to make a good meal while still satisfying the mac n’ cheese-lovers in your life (hi again, kids).
Side note, this also makes a great summer potluck dish, should be invited to one.
Chili Mac
Ingredients:
1 (16 oz) package macaroni pasta
6 sliced bacon, chopped
1 onion, diced
3 cloves garlic, minced
1 pound ground beef
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can kidney beans
2-1/2 tablespoons chili powder
2 teaspoons garlic salt
2 teaspoons oregano
1 teaspoon cumin
Dash of black pepper
1 cup shredded cheddar cheese, more to serve
Instructions:
Step 1: Cook pasta according to package directions. Drain, do not rinse, and set aside.
Step 2: In a stockpot over medium high heat, cook the bacon until crispy, drain set aside. Wipe out the pot.
Step 3: Add the onion and garlic, cook until just softened about 3 minutes.
Step 4: Add the ground beef, cook until browned.
Step 5: Pour in the diced tomatoes, tomato sauce, kidney beans, and cooked bacon.
Step 6: Stir in the chili powder, garlic salt, oregano, cumin, and pepper.
Step 7: Reduce heat to low and simmer for 10 minutes.
Step 8: Stir in the cooked pasta and 1 cup cheese.
Step 9: Top with more cheese to serve.
