Chili Mac

Fall is in the air and perfect for warm one pot meals. This dish is quick and easy to make and tasty for any occasion.

• 1 lb ground beef, lean
• 1 onion, chopped
• 1 jalapeno pepper, diced small, omit the seeds
• 1 19 oz (540 ml) can of Kidney beans, drained and rinsed
• 1 1/2 cups of frozen corn (I didn't have any this time)
• 1 28 oz (796 ml) can of tomatoes
• 1 tablespoon chili
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• salt and pepper to taste
• 2 cups of macaroni, cooked
• 2 cups of shredded cheese (cheddar or mozza)

1. Boil the macaroni according to directions, drain.
2. Fry the beef until no longer pink, drain any excess fat.
3. Add the onion, jalapeno and cook until the onion has softened.
4. Add the remaining ingredients and cook on low for about 30 minutes. 
5. Add the macaroni, place into a greased casserole dish. 
6. Top with cheese, cover with foil and bake at 350 for 20 minutes, remove the foil, bake for another 15 minutes to brown the cheese. 
7. Allow to cool for a few minutes before digging in. A Winter cabbage salad  is a nice accompaniment.