Friday, February 14, 2014
COLD DAYS, CHILI NIGHTS
SNUGGLE UP TO YOUR HONEY:
Here are the ingredients guaranteed to keep you warm on a chili night!
1 pound 85 percent lean ground beef
1 onion chopped fine
1 red bell pepper, seeded and chopped fine
6 garlic cloves minced
1 teaspoon minced canned chipotle chiles in adobo (be careful with these..a little goes a LONG way and I've made fire shoot out of our ears a few times for just using a tad too much! Save the rest in the refrigerator for next time)
2 cups elbow macaroni
3 (10 oz) cans Ro-Tel tomatoes and green Chile's
1 1/2 cups low sodium chicken broth
1 (16 oz) can red kidney beans, drained and rinsed
1/4 cup finely chopped cilantro
salt and pepper
shredded pepper jack cheese for top
1.) Begin by cooking beef in a dutch oven over medium high heat until no longer pink, about 5 minutes. Add onion and bell pepper and cook until softened, about 5 minutes. Stir in garlic and chipotle and cook until fragrant, about 30 seconds.
2.) Add macaroni, tomatoes, broth, and beans to pot and bring to boil. Reduce heat to low, cover, and simmer, stirring occasionally until pasta is tender, about 8-10 minutes. Stir in cilantro and season with salt and pepper. Top with cheese and serve.