Chili-Mac is a simple one skillt meal that can whipped up in as little as 30 minutes. I have mildly spiced this recipe because, in my home, hot spices will get a beating thrown your way so, spice it as you like it.
One pound of ground beef is cooked and drained. To this I add one medium onion sliced and diced along with 1/2 of a medium bell pepper and 1/4 teaspoon of sea salt. I replace the cover and steam for about 5 minutes.
I then add 2 cans of chili beans, including the liquid contents, and one can of diced tomatoes with green chilis', this is what I meant by mildly seasoned. I only add 1 teaspoon of chili powder so that I don't overpower the taste of the other ingredients. I return the cover and simmer for about 10 minutes. At this point, I may have to add about 1/2 cup of water if the sauce is too thick. This is the time to set the elbow macaroni to boil. I set the timer for 10 minutes to render them al dente'.
When I can, I like to serve pasta with its sauce seperately to keep the flavors distinct. I place a serving of macaroni in the bottom of the bowl and then I spoon the chili in over the noodles. I top this with my favorite cheese, mozzarella in this case, and the dish is ready to be served.
Hot corn bread and Chili-Mac, now there's a meal for you !