Chili Mac

Chili Mac

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.

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