I love Cooking Light Magazine. I’ve been reading it since it first came out in the late 80s. It has stayed current with health recommendations and everything I’ve made from it has been a keeper recipe.
My daughter and I first came across this recipe in 1998 and it’s been one of our favorites every since. It’s tasty, easy and quick to make and is perfect when the weather starts to get chilly, which it has here in North Carolina. We have made only 1 tweak to the recipe and that is to leave out the bell peppers (since neither of us like them cooked in dishes). We tend to have with a salad and maybe some warm bread if we are feeling especially energetic at dinner time. I hope you like it as much as our family does!
Chili Mac from Cooking Light Magazine
- 1 pound ground round
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 garlic cloves, minced
- 2 cups cooked elbow macaroni (about 4 ounces uncooked)
- 1/2 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can whole tomatoes, undrained and chopped
- 1 (15-ounce) can kidney beans, drained
- 1 (8 3/4-ounce) can whole-kernel corn, drained
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 cup (4 ounces) shredded sharp cheddar cheese
- Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.
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