Monday, September 16, 2013

Chili Mac (Hamburger and Sausage)

1/2 TBS cooking oil
1-1/2 c chopped onion
1/2 c chopped bell pepper
1 or 2 jalapenos, chopped
1 lb hamburger
1 lb sausage
1 TBS minced garlic
2-1/2 TBS chili powder
1/2 tsp cumin
1/4 tsp oregano
salt and pepper
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 (7 oz) can green chilis
2 c water
1 (15.5 oz) can pinto or red kidney beans, drained
1-1/2 c pasta (elbow or shells)
1 c shredded cheddar cheese, divided
toppings (green onions, diced tomatoes, sour cream)

Heat oil in large skillet.
Add onion and peppers and cook 4 minutes.
Add hamburger, sauce and garlic. Cook until no longer pink.
Drain off fat.
Stir in chili powder, cumin, oregano, salt and pepper.
Add diced tomatoes, tomato sauce and green chilis, and stir.
Add water, beans, pasta and half of cheese.
Bring to a boil, cover and reduce heat to simmer.
Simmer 20 minutes or until pasta is cooked.
Uncover, stir and let simmer until reduced to desired consistency.
Sprinkle more cheese on top, cover and cook over low until melted.
Garnish with toppings.

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