Fiery Chili
Ingredients:
- vegetable - 1/2 T
- chopped onion - 1 1/2 cups
- chopped bell pepper - 1/2 cup
- chopped jalapenos - 1 - 2
- ground beef - 1 pound
- breakfast sausage - 1 pound
- minced garlic - 1 T
- chili powder - 2 1/2 T
- cumin - 1/2 t
- dried oregano - 1/4 t
- Kosher salt and pepper - to desired taste
- diced tomatoes - 14.5 ounce can
- tomato sauce - 8 ounce
- green chilies - 7 ounce can
- water - 2 cups
- pinto OR kidney beans, drained, rinsed - 15. 5 ounce can
- elbow OR shell macaroni, dry - 1 1/2 cups
- shredded cheddar cheese, divided - 1 cup or to desired taste
Instructions:
In a skillet heat oil over medium high heat; add onion and peppers, cook for 4 minutes, until vegetables are tender. Add ground beef, sausage and garlic, crumble the meat, cook until no longer pink. Drain excess fat. Stir in chili powder, cumin, oregano, salt and pepper.
Add tomatoes, tomato sauce and chilies; stir. Add water, beans, pasta and half of the cheese. Bring to a boil, stir, cover, reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, until reduced to desired consistency. Sprinkle remaining cheese over top, cover and cook over low heat until cheese melts.
Garnish with your favorite toppings, sliced green onions, fresh diced tomatoes, sour cream, etc. Serve with French bread, corn bread, etc.
