Monday, October 13, 2014

Chili Mac

Serves: 6
1 tablespoon olive oil 
1 lb. ground beef
2 cloves garlic, minced
1 onion, diced
2 tablespoon flour 
1 tablespoon chili powder 
1 teaspoon smoked paprika 
1 teaspoon dried oregano 
1 (8 oz.) can tomato sauce 
2 cups beef broth 
1/2 pound dry macaroni 
4 ounces sharp cheddar, shredded
3 ounces Velveeta, cubed small

In a large skillet,add olive oil and brown the ground beef over medium heat. Add garlic and onion and cook until tender. Drain off the excess fat. When the garlic and onionn are tender, add the flour and cook for one minute, constantly stirring. Quickly add the chili powder, smoked paprika. oregano, tomato sauce, and broth, and continue to stir until incorporated.
Add the dry pasta, place a lid on top, and allow it to simmer. Reduce the heat to low, and let simmer for about 15 minutes or until the pasta is has absorbed all of the liquid and is done. Stir frequently to make sure it’s not sticking on the bottom of the skillet. If needed, add a a few tablespoons of water a little at a time until the pasta has finished cooking. When soft, the heat off and stir in the cheeses. Serve hot. A side salad is good with this dish.