Chili Mac

Name: Chili Mac
Ingredients: 1 pound ground round; 1 cup coarsely chopped onion; 1/2 cup coarsely chopped celery; 3 cloves garlic, minced; 1 cup canned no-salt-added beef broth, undiluted; 1 cup water; 1 (12-ounce) can beer; 1 (8-ounce) can no-salt-added tomato sauce; 3 tablespoons chili powder; 1 tablespoon brown sugar; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1 1/2 cups elbow macaroni, uncooked; 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese

15 ingredients

3 steps

Ingredients

1 pound ground round
1 cup coarsely chopped onion
1/2 cup coarsely chopped celery
3 cloves garlic, minced
1 cup canned no-salt-added beef broth, undiluted
1 cup water
1 (12-ounce) can beer
1 (8-ounce) can no-salt-added tomato sauce
3 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 1/2 cups elbow macaroni, uncooked
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese

Directions

1

Cook first 4 ingredients in a Dutch oven over medium heat until meat is browned and vegetables are tender, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
2

Return meat mixture to Dutch oven; add broth and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Uncover and stir in macaroni. Cook, uncovered, 10 minutes or until macaroni is done, stirring often.
3

To serve, ladle chili into individual bowls, and top each serving with 1 tablespoon cheese.