Chili Mac

Chili Mac

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1 1/2 lb ground veal
1 lb ground pork
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 large red bell pepper, diced
2 cans diced tomatoes
1 small can tomato paste
1 1/2 tbsp Mexican chili powder
1 tsp ground cumin
1 tsp piment d’espelette
1 tsp salt
1/2 tsp black pepper
1 can pinto beans, drained
1/2 bean can of water
3 cups cooked elbow macaroni
1 mounded cup grated cheese


Brown the ground meats in a dry skillet, then remove and set aside.  Pour out the accumulated fat, wipe the skillet with a paper towel, then add the olive oil, onion, garlic and bell pepper, sauteing until the onion is soft.

Add the diced tomatoes, tomato paste, chili powder, cumin, piment, salt, pepper, beans, water and reserved meat to the skillet, stir well, bring to a boil, then simmer for 15 minutes.  Stir in the macaroni and cheese, then allow to simmer, stirring for about 3-5 minutes.