Chili Mac

Arguably, the best Chili Mac I've ever had in my life is from one of the Backpacker's dehydrated meals. Picture this: you've just hiked a buttload of miles, in the middle of the woods. You've tediously set up camp for the evening and made sure everything is good to go for the next day... someone set up a fire (thank goodness) and you finally get to take off those disgusting boots and sit. You pull out one of your dehydrated meals and sigh wistfully- Chili Mac. Nothing beats this kind of chili mac, but this recipe comes really damn close.

Ingredients:

> Olive oil

>4 garlic cloves, minced

>1 white onion, finely chopped

>1 bell pepper, chopped

>1 pound ground beef, minced

>2 teaspoons salt

>3 tablespoons chili powder

>28 ounces crushed tomatoes, either from a can or fresh in a food processor

>14 ounces red kidney beans, rinsed

>3 cups beef broth

>16 ounces macaroni pasta

>2 cups shredded cheese (I use cheddar)

 Directions:

> In a large saucepan, on medium heat, heat the olive oil. Sautee the garlic for about thirty seconds, or until fragrant.

>Add the onions and peppers, stirring until they soften, about five minutes.

>Add in the beef, salt and chili powder, cooking until there is no pink left.

>Add the broth, beans and macaroni pasta. Put a lid on the saucepan and let sit for ten minutes, or until the noodles are al dente. They will keep cooking, so you don't want them cooked all the way through.

>Cut the heat and stir half the cheese in, mixing well. Add the remaining cheese on top, put the lid back on, and let it sit for about five more minutes. Enjoy!