Chili Mac With Black Beans

Chili Mac With Black Beans

Photo of Chili Mac With Black Beans © Diana Rattray

Ground beef, Cheddar cheese, black beans, and tomatoes make this a delicious and hearty macaroni and cheese recipe. This chili mac makes a great family meal with a side salad and cornbread or crusty rolls. Sprinkle this dish with extra cheese and chopped cilantro just before serving.

Yield: Serves 8

Chili Mac With Black Beans

Ingredients:

• 6 to 7 ounces macaroni, about 1 1/2 cups, uncooked
• 2 tablespoons olive oil
• 1 to 1 1/2 pounds ground beef
• 1 large onion, chopped
• 1/2 cup chopped green bell pepper
• 3 medium cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes with liquid
• 1 can (6 ounces) tomato paste
• 1/2 cup water
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1 cup corn kernels, canned or frozen
• 1 can (15 ounces) black beans, drained, rinsed
• 8 ounces shredded Cheddar cheese
• salt, to taste
• finely chopped cilantro and more shredded cheese, if desired, for garnish

Preparation:

Cook the macaroni following package directions; transfer to a colander to drain and rinse. Set aside.

In a large saute pan or Dutch oven, heat the olive oil over medium heat. Add the ground beef and onion and cook, breaking up beef, until the beef is no longer pink and the onions are lightly browned. Add the bell pepper and garlic and cook for a few minutes longer.

Add the tomatoes, tomato paste, water, chili powder, cumin, cayenn and black peppers, corn, and the drained and rinsed beans. Bring to a simmer. Simmer for 15 minutes. Add the drained macaroni and cheese. Continue cooking, stirring, until cheese is melted and mixture is hot. Add salt, to taste. Transfer to a serving dish and sprinkle with more cheese and chopped cilantro, if desired.

Serve with bread, rolls, or cornbread and a salad.

Makes about 8 servings.

* By Diana Rattray

southernfood.about.com