Ingredients
1 lb. ground beef
1 med. onion, chopped
1 T. minced garlic
2 T. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
10 oz. can petite diced tomatoes with green chilies
4 C. water
2 C. chicken broth
15.5 oz. can chili hot beans, with juice
15.5 oz. can kidney beans, drained
1 1/4 C. uncooked elbow macaroni
1 1/2 C. shredded cheddar cheese
salt to taste
1 med. onion, chopped
1 T. minced garlic
2 T. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
10 oz. can petite diced tomatoes with green chilies
4 C. water
2 C. chicken broth
15.5 oz. can chili hot beans, with juice
15.5 oz. can kidney beans, drained
1 1/4 C. uncooked elbow macaroni
1 1/2 C. shredded cheddar cheese
salt to taste
Directions
In a large soup pot, brown the ground beef, breaking it up with a wooden spoon as it cooks. Drain off the grease and add the onions to the pot, cooking for 2-3 minutes. Add the garlic, chili powder, cumin, smoked paprika and tomatoes, with the juice. Stir to combine well then add the water, broth, chili beans, kidney beans and macaroni. Bring to a boil, cover and reduce the heat to medium, cooking until the macaroni is tender, about 20 minutes. Remove from the heat and stir in the cheese until melted and season with salt to taste. Serve with a big slice of buttered cornbread.
In a large soup pot, brown the ground beef, breaking it up with a wooden spoon as it cooks. Drain off the grease and add the onions to the pot, cooking for 2-3 minutes. Add the garlic, chili powder, cumin, smoked paprika and tomatoes, with the juice. Stir to combine well then add the water, broth, chili beans, kidney beans and macaroni. Bring to a boil, cover and reduce the heat to medium, cooking until the macaroni is tender, about 20 minutes. Remove from the heat and stir in the cheese until melted and season with salt to taste. Serve with a big slice of buttered cornbread.
