Skillet Chili Mac
adapted from Iowa Girl Eats
1 lb lean ground beef (or venison or turkey)
Salt and pepper
1/2 medium onion, chopped
2 cloves garlic, minced
1 15-ounce can petite diced tomatoes
1 6-ounce can tomato paste
1 15-ounce can kidney beans, drained & rinsed
4 cups stock or water
1 tablespoon chili powder (I used New Mexican)
1 tablespoon cumin
1 tablespoon hot smoked paprika
1 tablespoon dried oregano (I used Mexican oregano)
1/2 teaspoon salt
2 cups (8 ounces) elbow macaroni, dry
Optional toppings: shredded cheese, green onions, crushed tortilla chips, corn chips, hot sauce
Season the ground beef with salt and pepper. Add the beef, onion, and garlic to a very large skillet over medium-high heat and cook, stirring occasionally and breaking the meat into chunks, until no longer pink.
Add petite diced tomatoes, tomato paste, kidney beans, stock (or water) and spices. Bring to a boil over medium heat, then add macaroni. Cover with a tight fitting lid and cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,), stirring once to make sure nothing is sticking. Remove cover, reduce heat to low and let simmer for another 5 minutes to thicken before serving.
Serve with optional toppings as desired.
Another weeknight one-pot dish from me! SHOCKING!
This meal freaking rocked. Steve declared it amazing and said I should make it every week. He said the same about my homemade Cheeseburger Macaroni, which was very similar in style and method. They are both stellar, far superior versions of the boxed meals they resemble. MAKE IT. Your family will be happy. You will be happy. Promise.