I think it’s finally spring! The sun is shining, the birds are chirping, it’s not raining or snowing or cold! I love spring. It’s one of my two favorite seasons in New England. Spring and Fall. I really hate the summers and the winters and it seems like those are the two seasons that drag on so long. It’s funny how the seasons are different everywhere you go. When I lived in Seattle, I loved the summers. The winters, I could take or leave, but the summers were awesome. I guess I just need to find a place where I love the climate before we go and stop moving!
Anyways, the other day I made this chili mac. When it wasn’t quite spring. I was looking for a meal that was quick and easy to make and had a pretty good chance that most of the family would eat it. So I made a pot of chili and added mac. I used to make chili mac by making chili and macaroni and cheese and mixing the two together, but then I decided to try it this way and add the cheese on top, since everyone likes chili with cheese on top. And now, it’s safe to say I think I’ll be making it this way from now on since it’s significantly less work!
Start by browning your diced bacon in a large pot.
Add onions and bell peppers.
Then add ground beef.
Add cumin, chili powder and onion powder.
Add fresh garlic, diced tomatoes and Rotel.
Add kidney beans
Mix to combine and let simmer for about 20 minutes.
Meanwhile, boil your macaroni noodles until al dente.
Add to chili.
Mix to combine.
Simmer about 5-7 minutes. Serve with plenty of cheese on top. Enjoy!
1 lb ground beef
4 slices bacon, diced
1 medium onion, diced
1 red bell pepper, diced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
2 cloves garlic, chopped
1 – 14 oz can diced tomatoes
1 – 14 oz can Rotel (diced tomatoes and chili)
1 – 14 oz can kidney beans
1/2 box (8 oz) macaroni noodles
shredded cheese for serving
Start by browning your bacon in a large pot. Add onions and bell peppers and saute for a few minutes. Add ground beef and brown. Add chili powder, cumin and onion powder and mix to combine. Add fresh garlic, diced tomatoes, Rotel and kidney beans. Mix to combine and let simmer for about 20 minutes. Meanwhile, boil pasta until al-dente. Drain and add to the chili. Mix to combine and let flavors mingle for about 5-7 minutes. Serve with plenty of shredded cheese on top.