I love chili and despite it being the middle of summer I had to have it. Despite it being hot as could be outside and it being a weeknight when I decided to make this recipe I found a way to have my chili in approximately 30-40 minutes and it only got better with each serving throughout the week as all chili’s seem to do. I’m sure my dad will love this recipe as it features the fundamentals of his chili recipe!
Chili Mac: Serves 6
1lbs Ground Beef (I use 93/7)
1 Green Pepper – Chopped
1 Onion – Chopped
1tsp Olive Oil
15oz Tomato Sauce – Canned
1tsp Liquid Hickory Smoke
2tsp Red Hot Cherry Peppers (diced)
1TB Chili Powder
15oz Kidney Beans – Canned/Drained/Rinsed
Salt & Pepper
Optional: 6TB Sour Cream & 2oz Cheddar Cheese
Bring a pot of salted water to a boil and cook the pasta until al dente, drain and set to the side. While the pasta is cooking add the olive oil to a large saute pan over medium heat, add the ground beef with some salt and pepper and break up and brown. Once completely browned, drain the liquid from the pan and return to the heat. Add the remaining ingredients (not including sour cream and cheese) to the pan and bring to a light simmer and cover with a lid and let the pepper and onions soften for approximately 15-20 minutes stirring occasionally. Once the vegetables have softened add the pasta to the pan and continue to cook for another 4-5 minutes. Remove from the heat serve and enjoy and if you would like add 1TB and 1/3oz of shredded cheese to the dish.
WW: 7 Points Plus / serving without sour cream & cheddar cheese
8 Points Plus / serving with sour cream & cheddar cheese