Ingredients
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1 tablespoon extra-virgin Olive Oil
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1 pound ground Beef
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1 large Onion
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1 large green Bell Peppers
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1–2 Jalapeno Pepper
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2 Garlic
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¼ cup Chili Powder
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½ teaspoon ground Cumin
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1½ teaspoons Salt
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1 can (28 ounces) crushed Tomato
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1 can (15 ounces) Kidney Beans
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1½ cups Water
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2 cups uncooked Elbow Macaroni
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1½ cups fresh or frozen Corn
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Freshly ground Black Pepper
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Freshly grated Cheddar Cheese
Directions
Is this a variation on Cincinnati chili? More likely it is a fast recipe that first appeared on the back of a box of macaroni, which then spawned dozens of variations, including General Mills Hamburger Helper, introduced in 1970. This recipe couldn’t be faster, easier, or more family-friendly.
Steps
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1
Done
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Heat the oil in a large skillet over medium heat. Cook the beef, onion, green pepper, jalapeños, |
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2
Done
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Stir in the tomatoes, beans, and water. Increase the heat and bring to a boil. Stir in the macaroni, cover the pan, and simmer over medium-low heat for 15 to 20 minutes, stirring frequently, until the macaroni is tender. |
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3
Done
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Stir in the corn and season generously with pepper. Taste and adjust the seasonings. Simmer until the corn is heated through, about 5 minutes. Serve hot, passing the cheese at the table. |
