Chili Mac (a.k.a. Poor Man’s Goulash)

img_0024.jpgServe with biscuits or rolls for dipping. Your kids will love it.  **Update:  I made this today and accidentally added half of a 16 oz. box of uncooked mini-penne pasta to the pot.  When I realized that I did not pre-cook them, I added 2 cans of beef broth, let it simmer for 30 minutes and the results were fantastic! Total cooking time was about 65 minutes.

3 Tbsp. extra virgin olive oil
3 Tbsp. butter
1 large yellow onion, diced
1 green bell pepper, diced
1 lb. ground beef
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. Hungarian paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1 28 oz. can whole, peeled tomatoes
2 15 0z. cans tomato sauce
1 tsp. white sugar
Pinch (1/8 tsp) of nutmeg
1 lb. box macaroni

Heat the oil and butter in a large pot over med-high heat. Add the onion and pepper and cook for 10 minutes. Add the ground beef, garlic and onion powders, paprika, salt & pepper. Cook for about 10 minutes, until browned.

Add the can of tomatoes, the 2 cans sauce, the sugar and nutmeg and stir very well, breaking up the whole tomatoes during the full cooking process. Bring to a boil then reduce heat to med-low and simmer for 45 minutes, stirring occasionally.

While this is cooking, prepare the elbow macaroni according to the package, drain and rinse/drain well with cold water. Place the macaroni in the pot with the sauce and stir well. Serve.

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