Updated Nov 24, 2014Chatelaine
lean ground beef
garlic cloves, or 1 1/2 tsp bottled chopped garlic
dried basil leaves
freshly ground black pepper
2 796-mL cans
green, yellow or orange bell peppers
2 540-mL cans
red kidney beans
uncooked macaroni pasta
- Lightly oil a very large wide saucepan and set over high heat. Crumble in beef. Using a fork, stir meat often to keep it crumbly. Cook until no pink remains, 6 to 8 minutes. Meanwhile, mince garlic. Measure spices, sugar, salt and pepper into a small bowl. When beef has lost its pink colour, stir in garlic, spices, tomatoes and water. Bring to a boil, stirring often. Reduce heat to medium-low. Cover and simmer, stirring occasionally, about 20 minutes. Meanwhile, core and seed peppers. Coarsely chop. Drain and rinse beans. Measure out macaroni.
- When meat mixture has simmered 20 minutes, stir in peppers, beans and macaroni. Bring to a boil, then simmer, covered and stirring often, until macaroni is tender, 10 minutes. Taste. Add more salt and pepper, if you like. Ladle into large bowls. Great with Tabasco sauce and a crusty roll. Mixture will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months. Defrost and reheat in the microwave. Or place in a saucepan with a little water to prevent burning and stir often over medium-low heat.
This recipe, adapted from Rose Murray’s award-winning cookbook Hungry for Comfort (Penguin Canada), makes a big batch, so use the largest pan you have.