Saturday, October 16, 2010

Chili Mac Skillet

This dinner serves 6-8.  It's fantastic for left overs!  You can also make this "your own" by adding whatever meat you think your family will like best.  Chicken would work, ground beef or no meat at all!  You get to choose!  But here's how I made it.

1 lb. of steak or stew meat (cubed, bite size)
1 small yellow onion (chopped)
1/2 cup green bell pepper (chopped)
2 - 14oz cans of kidney beans (drained)
1 - 14oz can of pinto beans (drained)
1 - 14oz can of tomato sauce
1 cup of elbow macaroni noodles
1 cup shredded cheese
3 cups of water
1 Tbsp. paprika
1Tbsp. cumin
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp olive oil

Heat oil in skillet on high.  Add cubed meat to sear it.  After it's brown on both sides but not fully cooked, pull meat out.  Lower the heat.  Add chopped onion and bell peppers to the skillet.  Saute till soft, 4mins.  Add meat back into the skillet.

Add can of tomato sauce and 1 cup of water.  Add all the spices to the meat mixture.  Simmer for 30 mins.  Sauce will become thick as it boils.  Add 2 cups of water.  Bring mixture back up to a boil.  Add 1 cup of macaroni noodles. 

Cover and boil for 15 mins.  Till noodles are cooked and have absorbed most of the water.  Uncover it and let it stand for 5 mins. before serving.  Sprinkle cheese over the top!

1 comment:

  1. Yum! Yes it would be more of a soup just on its own.


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