SKILLET CHILI MAC
SKILLET CHILI MAC
This recipe is fantastic, especially if you’re in a hurry, but want a great meal, and comfort food is needed. You can have this on the table in about an hour, and everyone will love this. It’s done in the skillet, but tastes like it’s been slow cooked. It’s just a few ingredients, and you have a delicious dinner. Put this one in your favorites, because you’ll want to make it again, and again.
HERE’S WHAT YOU NEED TO MAKE SKILLET CHILI MAC:
- 1 pound of Ground Sirloin
- 1 large Yellow Sweet Onion – chopped
- 1 heaping teaspoon of Minced Garlic
- 2 cans of Hunts Tomato Sauce – 15 ounces each
- 1 can of Red Kidney Beans – drained and rinsed
- 1 Tablespoon of Chili Powder
- 1 – 2 Tablespoons of ground Cumin
- Garlic Salt – to taste
- Seasoned Salt – to taste
- 1 cup of Ketchup
- 1/3 cup of Brown Sugar
- 2 cups of Elbow Macaroni – cooked
HERE’S WHAT YOU DO:
Place the Ground Sirloin in a large Skillet, and brown the meat, until no pink is visible, and the meat is cooked thoroughly. Using a fork, crumble the cooked meat. Move the meat to one side of the skillet, and add the chopped Onion to the Skillet. Saute the onion until golden brown. Add the Minced Garlic, and cook for about 1 minute. Turn heat to medium low, and add the Tomato Sauce, Kidney Beans, and Ketchup. Stir well. Add the Chili powder, Ground Cumin, Garlic Salt, Seasoned Salt, and Brown Sugar. Stir well to blend, turn heat to low, and simmer.
Place 1 1/2 cups of Elbow Macaroni in a pot of boiling water, and cook according to package directions for Al Dente Pasta. When Pasta is cooked, drain, and add to the Skillet. Stir to combine, and let simmer for 10 minutes.
Serve, and Enjoy!
NOTE: May be served topped with green onions, parsley, shredded cheese, or other favorite toppings. Also pair with Crackers, Frito’s, or Cornbread, or Tortilla Chips.
