IP - Chili Mac | Cathy Pagliaro-Rand

IP - Chili Mac

simplyhappyfoodie.com

Cathy Pagliaro-Rand

1 lb 93% Lean Ground Beef or Ground Turkey (you won't need to drain as very little fat)

1 Medium Onion, chopped

½ cup Celery, chopped

2 Tbsp Chili Powder, mild

2 tsp Cumin

1 tsp Oregano, dried

⅛ tsp Chipotle Powder (optional, or cayenne pepper)

1 ½ tsp Kosher Salt (or 1 tsp table salt)

½ tsp Black Pepper

3 Cloves of Garlic, minced

2 ½ cups Chicken Broth

(1) 4oz Can of Green Chiles (mild, fire roasted are good)

(2) 15.5oz Can of Red Kidney Beans (rinsed & drained)

8 oz Elbow Pasta (macaroni)

(1) 14.5oz Can of Diced Tomatoes (juice and all)

(1) 15oz Can of Tomato Sauce

subheading: Optional - To Make Cheesy Chili Mac:

2 ½ cups Sharp Cheddar Cheese, shredded

Directions at simplyhappyfoodie.com

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