A delicious take on a bowl of chili and macaroni. A perfect bowl of heaty soup!
- 1 pound groound beef
- 1 14-oz can diced tomatoes
- 1 1.25 packet chili seasoning
- 1/8 cup chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper (a little more if you like it spicy)
- 4 cups beef broth
- 1-1/2 cups pinto beans
- 1/2 cup water
- 1 cup dry macaroni
- chopped onion for garnish
- shredded cheddar for garnish
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The first thing to do is to brown the ground beef.
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Next add the tomatoes. Use the liquid from the can to loosen up the bits on the bottom of the pan.
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Give it a good stir and add all the spices and 1/2 cup of the broth.
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Stir and simmer gently for about 10 minutes to meld the flavors together.
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Add the remaining broth and stir. Simmer, covered for an hour or so on low.
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The beans are next. Stir them in, bring to a boil, then simmer again on low for about a half an hour.
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Last, stir in the water and bring to a boil. Add the pasta, stir and cook until the pasta is tender, about a half and hour.
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Serve topped with grated cheddar and chopped onions.
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