Chili Mac

March 1st 2015

Chili Mac
Ingredients:
1 box of elbow macaroni noodles
12 oz 85/15 ground beef
1 can of cannelini beans
1 can of red kidney beans
1 (28oz) crushed tomatoes
8 oz lager beer
4 cups chicken stock
1 Tbsp canola oil
1 sweet onion, chopped
1 jalapeno, chopped
1 red pepper, chopped
2 large garlic cloves, diced
2 tbsp Jeff's chili blend seasoning
1 tsp paprika
1 tsp ancho chili pepper
1 Tbsp pepper
1 Tbsp salt
1 Tbsp cumin
1 Tbsp chili pepper

Directions:
1. Heat a Dutch oven with canola oil. Add onions and a little salt and pepper
2. Soften onion by itself for about 5-7 minutes. Then add peppers and garlic and ground beef
3. I mixed all the seasonings together so that I can add it throughout cooking. Add about half the seasoning here.
4. Cook, stirring often until the beef is brown and the vegetables are soft.
5. Add in the tomatoes. Rinse and drain the beans and add them in.
6. Add in the chicken stock and beer. Simmer for about 15 minutes
7. Stir in the elbow noodles and cook with a simmering liquid for about 12 minutes.
8. Taste for seasoning here and doneness of pasta. Add in the rest of the seasonings here
9. Cut the Velveeta into pieces and turn off the heat on the stove
10. Stir in the Velveeta and then the sharp cheddar. Stir and toss around to combine.
11. Let cool and garnish with parsley.