Chili-Mac

Ingredients

• 2 teaspoons olive oil
• 2 medium onions, diced (about 3 cups)
• 1 jalapeno, stemmed and minced
• 1 tablespoon salt
• 2 lbs ground beef
• 5 tablespoons chili powder
• 1 tablespoon oregano
• 3 tablespoons garlic

• 1 (28 ounce) can whole tomatoes, undrained (crush with hand or spoon)

• 2 (15 ounce) cans kidney beans, drained
• 1 lb elbow macaroni
• 1 cup cheddar cheese
• 1 cup colby cheese

Directions

1. 1

   Heat olive oil over medium heat in a 6 quart soup pot. Add onions, jalapeno, and 2 teaspoons of the salt and cook until soft.

2. 2

   Add ground beef, chili powder, oregano and garlic and cook, breaking up clumps of meat with the spoon, for about five minutes.

3. 3

   Add tomatoes, beans and 1/2 cup of water. Stir and bring chili to a boil.

4. 4

   Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste and add 1 more teaspoon salt, if needed.

5. 5

   Preheat oven to 400 degrees F.

6. 6

   While chili simmers, cook the pasta according the package directions, drain and rinse under cool water and set aside. Grate cheese and set aside.

7. 7

   When chili has finished cooking, fold pasta into chili and add 1/3 of the cheeses. Transfer chili-mac to a casserole dish and top with the remaining cheeses.Bake until heated throughout and the cheese is melted, about ten minutes.