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Sunday, May 9, 2010

RECIPE: Chili-Mac

Tex-Mex Chili Mac (think American chopped suey with a KICK)

1 lb. LEAN ground beef
1 cup chopped onion
1.5 cups bell peppers (coarsely chopped)
1 Tbsp. chili powder
2 tsp. garlic powder
salt and pepper to taste
1 can diced tomatoes
1 can crushed whole tomatoes
1 cup elbow macaroni

  • In a large skillet brown meat with garlic, salt and peppers, onions, and peppers.
  • Add browned meat to slow cooked, along with tomatoes and chili powder
  • Cook on LOW for 6 hours
  • With 30 minutes left, cook pasta according to box instructions and add to chili
  • ENJOY!


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