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Favorite Chili MacaroniRecipe : Favorite Chili Macaroni
Procedure :
1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 2 cloves garlic -- minced 2 cups elbow macaroni -- cooked 1/2 cup water 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon fresh cilantro 1/2 teaspoon salt 1/4 teaspoon pepper 14 1/2 ounces canned no-added-salt whole tomatoes undrained and chopped 15 ounces canned kidney beans -- rinsed and drained 8 3/4 ounces canned no-added-salt whole kernel corn -- drained 8 ounces canned no-added-salt tomato sauce 6 ounces canned no-added-salt tomato paste 1 cup cheddar cheese, lowfat -- shredded This is a classic, family-pleasing recipe that uses kidney beans to extend the ground beef and lower the fat content Cook ground beef, onion, bell peppers, and garlic in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan. Add all remaining ingredients except cheese, and stir well. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto individual serving plates; top with cheese. |
