2lb Lean Ground Beef
30oz Chili Beans in sauce
15oz Black Beans
2 boxes Kraft Macaroni & Cheese
15oz Tomato Sauce
6oz Tomato Paste
2tbsp Worcestershire Sauce
1tsp Rosemary Leaves
1tsp Ground Pepper
1/2tsp Garlic Powder
In 6-quart pot, add ground beef, Worcestershire sauce, rosemary, garlic and pepper. Brown and simmer five minutes; drain.
Cook macaroni noodles, set aside cheese mix.
Combine cooked beef, cooked macaroni, cheese mix, milk, beans, tomato sauce, tomato paste. Stir over medium heat for five minutes. Cover and simmer for ten minutes.
Holy crap is this stuff good! I wanted a type of chili-mac that I could have for dinner all week, since I’m too lazy to cook every night. I didn’t quite expect it to turn out this well. Thank God I took that cooking class when I was eleven!
As a side note, after figuring in wind-chill, it has been below 40-degrees for the past two days. The average for this time of year is normally in the low 70’s. Please forgive me if I lose all respect for claims of global warming after this.