Speedy Chili With Macaroni Food

SPEEDY CHILI MAC AND CHEESE

Steps:

• Brown ground beef in a large skillet over medium-high heat, 5 to 7 minutes. Drain grease. Add salsa and kidney beans to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Stir in cooked macaroni and Cheddar cheese. Cook until heated through, about 5 minutes.

SPEEDY CHILI MAC & CHEESE

Steps:

• Brown meat with onions and garlic in large skillet; drain.
• Stir in tomatoes, steak sauce and chili powder. Bring to boil; cover. Simmer on medium-low heat 10 min. Add macaroni; cook 5 min. or until heated through, stirring frequently.
• Serve topped with onions and cheese.

SPEEDY WEEKNIGHT CHILI

Steps:

• In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

CHILI MACARONI

Steps:

• Brown meat,onion, and green pepper.
• Drain.
• Add remaining ingredients except macaroni.
• Bring to a simmer.
• Cover and simmer for 30 minutes.
• Add cooked macaroni.
• Stir well and serve.

SPEEDY GONZALES CHILI

Steps:

• Heat contents of 3 cans in a 2 quart pot over medium heat for 20 minutes, stirring occasionally.
• Stir in garlic and spices.
• Reduce heat to medium low and simmer for at least half an hour. Stir often enough to prevent a layer of skin forming on top. You may also wish to mash the beans during this time.
• When the desired consistency is achieved serve the chili in bowls. Keep in mind that it will thicken as it cools.
• Leftovers should cool to room temperature then be refrigerated.

SPICY SLOW-COOKED CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
• Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
• Garnish each serving with Cheddar cheese.