Chili Mac is usually a favorite fall and winter meal, but I found a fun way to mix it up.
Here’s the original, plain (Mr. J) version:
1 lb ground beef
Brown and drain.
8 oz. or 1 3/4 c uncooked macaroni (I used shell, and it was really good)
1 can kidney beans (I used tri-blend, drain and rinse)
1 can tomato sauce
1 c water or beer
1 t chili powder
1 t salt
1 t black pepper
garlic to taste
Cover and simmer for 15 minutes. You may have to add a little more water. Serve with shredded Cheddar on top.
Now for my tasty mix-up add 1-2 T each per serving: whole kernel corn, Rotel tomatoes, green bell pepper, and half and half. I think I’ll call it Fiesta Chili Mac. Don’t forget the Cheddar cheese!
Sorry again for my food photography skills.