Description

It's cold outside and warm soup, stew and chili are called for. This chili can be on the table in about 30 minutes, so it makes a wonderful weeknight dinner. Add some chili beans, if you wish and serve with saltine crackers, oyster crackers or Fritos scoo

Ingredients

• 2 lb. lean ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 c. beef stock/broth
• 2 (1.25 to 1.75 oz.) packets of chili seasoning
• 28 oz. can petite diced tomatoes with juices
• 15 oz. can tomato sauce
• 2 c. uncooked elbow macaroni
• salt and pepper
• 2 c. shredded Mexican blend cheese

Steps

1. In a large pot or Dutch oven, brown ground beef with onions over medium-high heat. Discard excess grease.
2. Return to the heat; add garlic; cook for 1 minute. Stir in beef stock/broth, chili seasoning, tomatoes with their juices and tomato sauce; bring to a boil; reduce to a simmer. Stir in uncooked pasta; cover; cook, stirring occasionally, until onions and pasta are tender. Add salt and pepper, to taste.
3. Add the cheese when ready to serve; stir until melted.