Mac 'n' chili
0
- Prep Time15 mins
- Total Time15 mins
- Makes16 cups (4 L), for 8 servings
© Royalty-Free/Masterfile
Ingredients
vegetable oil
1 kg lean ground beef
2 garlic cloves, or 1 1/2 tsp bottled chopped garlic
1 tbsp chili powder
2 tsp dried basil leaves
2 tsp oregano leaves
2 tsp paprika
2 tsp brown sugar
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp hot-red-chili-flakes
2 796-mL cans diced tomatoes
1 cup water
2 green, yellow or orange bell peppers
2 540-mL cans red kidney beans
2 cups uncooked macaroni pasta
Instructions
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.
Nutrition (per serving)
Calories 246, Protein 17g, Carbohydrates 25.4g, Fat 8.8g, Fibre 5.5g, Sodium 504mg.
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.