Friday, October 29, 2010

Everything but the Kitchen Sink- Chili Mac

Do you ever finish cooking and think, "Gee.  Did I add everything but the kitchen sink?" 
Last night was Chili Mac night.  And, no.  We didn't go the Hamburger Helper route.  Though, I've been known to in a pinch.
Chili Mac

1 small package elbow macaroni
1 Tbsp. vegetable oil
1 lb. lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 small can tomato sauce
1 (14.5 oz.) can corn, drained, frozen works fine, too
1 (14.5 oz.) can red kidney beans
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. paprika
½ tsp. cumin
Dash of hot sauce
Dash of Worcestershire sauce
Salt and black pepper to taste
Shredded cheddar

In a large pot, begin boiling water to cook macaroni. Cook pasta according to package directions.
In a large skillet, heat oil and saute onion & garlic until onion is translucent. Add ground meat and brown. Add all remaining ingredients, stirring to incorporate all the seasonings. Cover and cook on medium heat while macaroni boils. Add the drained al dente macaroni to the beef mixture, mixing well. Serve topped with shredded cheese.

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