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Meat Lover's Chili Mac

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"No need to choose between mac 'n' cheese and chili when it comes to this Midwestern stovetop classic. First, the bacon and the beef are quickly cooked in a large stockpot, then the vegetables, elbow macaroni, and beef stock are added. Everything simmers together in one pot for less than thirty minutes. Comfort food made easy just got simpler. Since this makes such a big batch, plan to freeze the leftovers."

List of Ingredients

◦ 8 ounces thick-sliced bacon, chopped
◦ 1 pound lean ground beef
◦ 1 red bell pepper, seeded and chopped
◦ 1 cup chopped yellow onions
◦ 1 (28-ounce) can crushed tomatoes
◦ 1 pound elbow macaroni
◦ 3 cups low-sodium beef broth
◦ 2 (1.25-ounce) packages McCormick Chili Seasoning Original
◦ 2 cups (8 ounces) shredded Monterey Jack


Recipe

Put the bacon in a large pot. Turn on the heat to medium-high and cook until the bacon releases some of its fat, about 5 minutes, stirring occasionally.

Add the ground beef and cook while breaking it into small pieces, until browned, 6 to 8 minutes. Add the bell pepper and onions and cook until the onions are translucent, 5 to 6 minutes, stirring occasionally. Add the tomatoes, macaroni, beef broth and seasoning mix. Stir to combine and bring the mixture to a boil, then reduce the heat to medium-low and cover.

Cook for 10 minutes, stirring occasionally, or until the pasta is tender but firm to the bite. If necessary, cook for another few minutes until the pasta is done. Ladle the chili mac into bowls and sprinkle on the shredded cheese.

Makes 8 to 10 servings