Friday, November 6, 2015

southwest skillet chili mac


olive oil – 2 tbsp
red onion – 1 medium, finely diced
green pepper – 1/2, finely diced
garlic cloves – 3, minced
beef – 1 pound (500 g), ground
chili powder – 1 1/2 tbsp
cumin – 1 tsp
cayenne pepper – 1/4 tsp
salt and pepper – use very generously
diced tomatoes – 1 15 oz (400 g) can, with liquid
tomato paste – 1 6 oz (140 g) can
water – 1 1/2 cups
corn – 1/2 cup, canned, drained
black beans – 1 15 oz (400 g) can, drained and rinsed
macaroni – 1 1/2 cups, uncooked
cheddar cheese – 1 1/2 cups, shredded


Heat the oil over medium low heat in a large cast iron skillet, dutch oven or oven-safe saute pan.
Add the onions and pepper and cook until beginning to soften – about 4 minutes then add the garlic and cook for another minute or two.
Increase the heat to medium high and add the ground beef, breaking it up well with a wooden spoon and cook until browned.
Add the chili powder, cumin, cayenne and salt and pepper and mix well.
Stir in the tomatoes, tomato paste, water, corn, beans and macaroni – mixing well.
Cover and simmer for about 15 minutes, stirring occasionally – until the pasta is just tender.

Stir in half of the cheese, then sprinkle  the rest on top and put in the top third of your oven with the broiler on 400 F (200 C) and allow the cheese to brown, then serve.