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Skillet Chili Roni

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Ingredients Method

Ingredients
  

  • 1 Tbsp. olive oil
  • 1 lb. ground beef
  • 1 small yellow onion diced
  • 1 green bell pepper diced
  • 2 tsp. minced garlic
  • 16 oz. tomato sauce
  • 4 c. beef broth
  • 1 tsp. basil
  • 1 Tbsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. oregano
  • 2 tsp. sugar
  • 2 c. elbow macaroni uncooked
  • 1 can 15.5 oz kidney beans, rinsed and drained
  • Toppings:
  • Shredded cheddar
  • Sour Cream

Method
 

  1. In a large skillet over the stove top, saute diced onion, diced green bell pepper and minced garlic in olive oil until the onions and peppers are tender. Add hamburger and cook, while breaking it up, until it's no longer pink. Drain grease.
  2. Add tomato sauce, beef broth, basil, chili powder, cumin, salt, pepper, oregano and sugar and stir. Bring it to a rolling boil, then stir in the macaroni. Allow it to continue to boil (uncovered), stirring often so the macaroni doesn't stick to the bottom of the skillet, until the macaroni is tender and the liquids reduce and cook in. This took about 15 minutes.
  3. Stir in kidney beans, heat through for about a minute, then serve immediately, topped with shredded cheddar and sour cream, if desired.