Chili Mac
Ingredients
- 3/4 pound ground chuck
- 1 onion diced
- 3-4 cloves garlic minced
- 4 cups chicken broth
- 1 14.5 oz can diced tomatoes with green chiles
- 1 1/2 cups kidney beans drained and rinsed (white, regular, or a mix)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- salt & pepper to taste
- 10 oz uncooked elbow noodles
- 2 cups shredded cheddar cheese or sub your favorite cheese
- chopped parsley leaves to garnish optional
Instructions
- Brown the ground chuck, onion, and garlic in a large pot. Drain off any excess grease.
- Add in the chicken broth, diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Stir in the elbow noodles. Bring to a boil; cover and reduce the heat to low. Cook for about 15 minutes, or until the noodles are cooked through.
- Stir in the shredded cheese until melted. Season with salt and pepper if needed. Garnish with chopped fresh parsley, if desired.