Tested till perfect Chili Mac
Chili Mac
Photography by Jeff Coulson/TC Media

Chili Mac

This crowd-pleaser is made even more fun by adding crazy-shaped noodles. Garnish each serving with shredded Cheddar cheese, green onions and sour cream if desired.

By Melanie Stuparyk and The Test Kitchen

Source: Canadian Living Magazine: March 2013

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 8 to 10

Ingredients

  • 1-1/2 lb 1-1/2lbextra-lean ground beef
  • 1 tbsp 1tbspolive oil
  • 1 1small onion, chopped
  • 2 2ribs celery, chopped
  • 2 2carrotcarrots, chopped
  • 2 2cloves garlic, minced
  • 2 tbsp 2tbspchili powder
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)crushed tomatoes
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)kidney beankidney beans, drained and rinsed
  • 3 tbsp 3tbsppacked light brown sugar
  • 2 tbsp 2tbspWorcestershire sauce
  • 4 cups 4cupsradiatore pasta or short pasta
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Preparation

In large saucepan or Dutch oven, brown beef over medium-high heat, breaking up with spoon. Remove to strainer to drain.

Add oil to pan; sauté onion, celery, carrots, garlic, chili powder, cumin, thyme and pepper until carrots begin to soften, about 8 minutes.

Stir in crushed and diced tomatoes, kidney beans, sugar, Worcestershire sauce and beef; reduce heat, cover and simmer until celery is tender, about 20 minutes.

Meanwhile, in large saucepan of boiling salted water, cook pasta according to package directions; drain and stir into chili.

Nutritional Information Per each of 10 servings: about

cal 355 pro 23g total fat 8g sat. fat 3g
carb 49g dietary fibre 8g sugar 13g chol 37mg
sodium 544mg potassium 863mg

% RDI:

calcium 9 iron 41 vit A 37 vit C 35
folate 49
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