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Categories:
ground round onion celery garlic salt water beer salt chili powder brown sugar paprika salt ground cumin elbow macaroni Cheddar cheese
Viewed: 43 - Published at: 2 years agoIngredients
- 1 pound ground round
- 1 cup coarsely chopped onion
- 1/2 cup coarsely chopped celery
- 3 cloves garlic, minced
- 1 cup canned no-salt-added beef broth, undiluted
- 1 cup water
- 1 (12-ounce) can beer
- 1 (8-ounce) can no-salt-added tomato sauce
- 3 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 1/2 cups elbow macaroni, uncooked
- 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
Method
- Cook first 4 ingredients in a Dutch oven over medium heat until meat is browned and vegetables are tender, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
- Return meat mixture to Dutch oven; add broth and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Uncover and stir in macaroni. Cook, uncovered, 10 minutes or until macaroni is done, stirring often.
- To serve, ladle chili into individual bowls, and top each serving with 1 tablespoon cheese.
