Skillet Chili Mac

  We really liked this. next time it would be good to chop up a green pepper and put it in. I also loved a lot of cilantro in it. I was excited to use some of my food storage elbow pasta for this.

Ingredients

• 1 tbsp vegetable oil
• 1 lb ground beef
• 1 onion (minced)
• 3/4 tbsp chili powder (add more if you want more heat)
• 1/2 tbsp ground coriander (substitute ground cumin for a smokier flavor)
• 1/2 tsp salt
• 3 garlic cloves (minced)
• 1 tbsp brown sugar
• 16 ozs tomato sauce
• 2 cups water
• 8 ozs elbow macaroni (2 C.)
• chopped green pepper (Bethany adds)                       
• 1 cup frozen corn
• 41/2 ozs green chile (chopped)
• 2 tbsps fresh cilantro (chopped)
• 2 cups cheese (shredded, I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend)
•                

Directions:Heat the oil in a large (12-inch) skillet over medium heat. Add the ground beef, onion, chili powder, coriander, and cumin. Cook the beef until it is no longer pink, then drain off any accumulated grease, if necessary. (Whether or not you have any excess grease will depend on how lean your beef is. My beef was pretty lean, so I did not need to drain it.)
Add the garlic and brown sugar. Stir constantly for 30 seconds. Stir in the tomato sauce, water, and macaroni. Cover the skillet and cook, stirring occasionally, until the macaroni is cooked through.
Remove the skillet from the heat, and stir in 1 cup of the cheese and the corn and green chiles and a chopped green pepper if you are Bethany. Top with the remaining cup of cheese, and cover the skillet. Let the skillet sit for a minute or two, until the cheese melts, then sprinkle the cilantro over the top. Serve hot.
http://www.melskitchencafe.com/2009/09/skillet-chili-mac-with-corn-and-green-chiles.html