Combat-Ready Chili Mac
1 pound ground beef
1 onion (chopped)
2 cloves garlic (minced)
1 can (15 oz) kidney beans (drained and rinsed)
1 can (15 oz) diced tomatoes
1 cup elbow macaroni (uncooked)
2 cups beef broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Grated cheddar cheese (for serving, optional)
Chopped green onions (for garnish, optional)
Olive oil for cooking
In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
Add the ground beef to the pot. Cook and crumble the meat until it’s browned and cooked through. Drain any excess fat if necessary.
Stir in the chili powder, cumin, paprika, salt, and pepper. Mix well to coat the meat with the spices.
Add the diced tomatoes (with their juice), kidney beans, uncooked elbow macaroni, and beef broth to the pot. Give everything a good stir.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the macaroni is tender and cooked.
Once the macaroni is cooked, taste the chili and adjust the seasonings if needed.
Serve the Combat-Ready Chili Mac in bowls. If desired, top each serving with grated cheddar cheese and chopped green onions for extra flavor and color.
This recipe combines the comfort of chili with the convenience of macaroni, making it a hearty and satisfying meal that could easily be associated with a quick and nutritious option for military personnel in the field.
If you make this, share your photos and experience!