lumberjack chili mac
This is a very hearty chili and is a complete meal in a bowl. Leave out the meat and it makes an awesome vegetarian chili!
prep time
5 Min
cook time
50 Min
method
---
yield
8 serving(s)
Ingredients
- 1 pound ground beef
- 1/2 cup ditalini or tubetti pasta (or other small tube pasta)
- 28 ounces crushed tomatoes
- 30 ounces pinto beans
- 15 ounces kidney beans
- 15 ounces garbanzo beans or chickpeas
- 6 ounces tomato paste
- 4 ounces green chiles,diced
- 2 medium zucchini, diced
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 1/2 teaspoon seasoning salt
- 1 teaspoon cumin
- 1 1/2 cups fontina cheese, shredded
How To Make lumberjack chili mac
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Step 1In a large pot, brown beef. While beef is cooking, boil pasta to al dente drain and set aside. Once beef is done cooking drain off fat and return to pot.
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Step 2Add to the beef: tomatoes, undrained pinto and kidney beans, drained garbanzo, tomato paste, undrained chiles, zucchini, chili powder, garlic, and seasoning salt. Heat to boiling. Reduce heat to low. Simmer 20 minutes, add the cumin and simmer an additional 10 minutes.
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Step 3Remove from heat and add pasta and cheese. Stir and serve immediately. Serve with sour cream and crackers if desired. I love to top a cracker with the chili and sour cream and eat it like a little hors doeuvre! *To make the chili spicier you can substitute Pepper Jack or Habanero cheese for the Fontina. *This makes a great vegetarian meal too, just leave out the meat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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