This is a nice, mild version of chili, with the surprising addition of elbow macaroni. It got the thumbs up at dinner. (I’m anticipating the leftovers to taste even better!). You could certainly ramp up the heat with the addition of more chili paste/powder, cayenne pepper, red pepper flakes, etc, but we don’t mind if our foreheads don’t break out into a sweat while we’re eating 🙂 I used 1 1/2 pounds of ground beef and 1/2 pound of sausage meat, just because that’s what I had on hand. It was a good ratio and I would stick with it when I make the recipe again. You can check out the original recipe here.
500g (1 lb) ground beef
500g (1 lb) spicy sausage meat (Italian, andouille, or similar)
1 medium onion, chopped
2 ribs of celery, diced
1 540ml (19 oz) can diced tomatoes
1 398ml (14 oz) can tomato sauce
1 398ml can kidney beans
1 1/2 cup elbow macaroni, uncooked
Seasonings: 1/2 tsp salt, pepper to taste, 2 tbsp chili powder, 2 tsp minced garlic, 1 tsp red chili paste
grated Cheddar cheese and sour cream
In a large saute pan, saute chopped onion and celery until tender-crisp, add minced garlic and red chili paste, saute for another minute or so. Remove to a bowl. In the hot pan, brown ground beef and sausage meat until pink is all gone, seasoning as it is browning with 1/2 tsp salt, freshly ground pepper to taste, and 2 tablespoons of chili powder. Drain if necessary and place meat back in pan. Stir in sauteed onions, celery, diced tomatoes, tomato sauce and kidney beans. Over medium heat, bring mixture to a high simmer, and continue to simmer over low heat about 20-30 minutes, stirring often. Taste for seasoning, adding more chili powder as desired. While chili is simmering, cook macaroni according to package directions. Drain. When chili is ready to serve, stir in macaroni. If pasta has cooled, let the chili come back to a simmer before serving. Top individual servings with grated cheese and a dollop of (no-fat) sour cream.