2 pounds lean ground beef
1 medium onion, finely diced
1 medium green bell pepper, diced
2 cloves garlic, minced
Salt and pepper
2 teaspoons ground cumin
1/4 teaspoon dried oregano
2 tablespoons chili powder
6 cups beef stock
1 can (6 ounces) tomato paste
1 can (15 ounces) diced tomatoes with juice
1 can (15 ounces) chili beans
2 1/2 cups elbow macaroni
shredded cheddar cheese (optional)
Sour cream (optional)
In a large pot with tight fitting lid, brown beef with onions and green pepper. Cook until beef is crumbly and no longer pink. Season with salt and pepper, cumin, chili powder and oregano. Cook for another minute. Stir in tomato paste, beef stock, and tomatoes. Bring to a boil and add macaroni and chili beans. Turn down to a simmer and cover. Cook until macaroni is tender, about 10 to 15 minutes. Serve in bowls with shredded cheese and sour cream on top.
I always make a hamburger soup but, your recipe sounds like something that would be a nice change. Besides, anything with macaroni in it…and I’m in.
Hi Alyssa. Yes, just dump the beans and water in there too with the rest and let it simmer until pasta is tender. Thanks for catching that. I will tweak the instructions a bit. -Amy
I am curious if you add the chili beans and water at the same time as the tomato paste, beef stock and tomatoes? So far this recipe looks and smells delicious! I just didn’t see in the directions where to add the beans and water.
Looks so good and do simple that I can put it together for the boys during hunting season! Never know when there hungry or when they’re coming in from the woods! Thanks for the great recipe! 🙂 Sherri Krause-Marinette