March comes in like a lion, and goes out like a lamb. Unless you live in New England, like me. Then, you’re just stuck with that lion.
This is today’s sky:
Yucky days like this always make me crave something yummy and warm. When trying to figure out what to make, we had 1 lb of ground beef, which usually would be plenty for our small family. However, we were having guests tonight and 1 lb wasn’t quite enough.
I went down to the pantry to try and see what I could start clearing out. We have a TON of canned beans (thank you ShopRite can-can sale) and a TON of pasta. Immediately my brain went to work. Chili is one of my favorite “go-to’s” when needing to stretch meat further since the additional beans make the meal last longer. I decided I’d attempt to create a hybrid meal and it was gooooood! All of us had multiple servings and we will probably be making this again within just a few days. It was that good.
1 lb ground beef (or turkey)
1 small onion, diced
1/2 c chopped celery
28 oz canned diced tomatoes, undrained
2 15 oz cans beans (kidney or black beans work great!), drained and rinsed well
1 c uncooked macaroni (elbows, ziti, whatever you have in your pantry!)
1/2 t garlic powder
Chili powder to taste (I used 2 t, but we like a bit of spice)
Sour cream or shredded cheese for garnish
1. Add meat, onion and celery to a medium pot. Cook until meat is browned and veggies are tender. Drain fat.
2. Add canned diced tomatoes with liquid, beans, uncooked macaroni and seasonings. Bring to a boil. Reduce heat to a simmer and cover.
3. Cook for 20 minutes, or until macaroni is tender, stirring often.
4. Serve in bowls topped with sour cream or cheese! Or, if you’re dairy-free like me, as is!
Try this recipe and let me know what you think!