16 ounces dry macaroni pasta
1 tablespoon olive or other cooking oil, plus extra for pasta
1 pound ground beef (substitute any other ground meat)
Stubb’s Chili Fixins Seasoning pack (use 1/4 pack for mild heat, 1/2 pack for medium, or full pack for spicy)
1/2 large sweet onion, chopped
1 green bell pepper, core and stem removed, chopped
3 cloves minced garlic
Stubb’s Chili Fixins Cookin’ Sauce pack
1 (15 ounce) can crushed tomatoes
1 (10 ounce) can diced chilies and tomatoes (like Ro-Tel)
1 (15 ounce) can kidney, drained and rinsed (substitute canned beans of your choice or omit for Texas chili-style)
Shredded Cheddar, Jack, or Mexican blend cheese for topping
Start boiling the pasta cooking water. Add pasta and cook according to package directions.
Heat a large saute pan over medium heat and add the oil. When the oil is hot, add in the ground beef and seasoning, breaking it up with a spatula or wooden spoon, and cook for a few minutes, stirring occasionally. When the meat is about halfway cooked through, add in the onion and bell pepper. Cook for another 5-7 minutes, until the vegetables start to soften. Stir in the garlic and cook for a minute or two, until it becomes fragrant. Mix in the sauce pack, crushed tomatoes, green chilies with tomatoes, and kidney beans to combine, turn heat to low, and simmer for at least another 10 minutes, up to 30 minutes (use a lid to cover the pan if you wish).
Drain the cooked pasta in a colander, put it in a large bowl, and drizzle a little oil on top. Toss the pasta with the oil (this will keep the noodles from sticking together).
When the meat mixture is cooked through, add it to the cooked pasta and stir to evenly mix. Just before serving, sprinkle shredded cheese on top of each portion.
This recipe was developed for Stubb’s by Katie, of Culinary Pirate. For more recipes by Katie, please visit her website at http://www.culinarypirate.com.