Chili Mac
This oh so comforting Chili Mac is not only quick and easy to make but it is also allergy friendly.
Servings 5
Ingredients
- 1 tablespoon olive oil to coat the pan
- 1 large yellow onion
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1/4 teaspoon paprika
- 1 teaspoon ground cumin
- 1 lb ground beef or turkey or bison
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- 15 oz can Hunt’s tomatoes
- 15 oz jar marinara sauce
- 8 oz macaroni regular, gluten free or rice pasta
- Optional: Red Kidney Beans or diced vegetables I’ve add bell peppers before
Instructions
- Place onion & garlic in the pan and saute until slightly softened, about 2 minutes.
- Add spices and cook for 1 minute, until aromatic.
- Add meat and cook until no longer pink, making sure to break up into crumb size pieces. Sprinkle with brown sugar and salt and cook for 1 minute more.
- Add water, tomatoes and sauce. Then add pasta. Increase heat to high and bring to almost a boil. Reduce heat to low and simmer for 20 minutes or until all the water has been absorbed and pasta is cooked.
- Scrape all the goodness from the bottom of the pan.
- Sprinkle cheese over the top of pasta before serving.