Chili Mac

This is a wonderfully flavorful homemade chili mac.  When I made this myself I added some leftover tomato paste as well.

Chili Mac

1 lb ground beef
1 TBSP coconut oil
1 bell pepper, chopped
8 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1 1/2 tsp chili powder
1/2 tsp sea salt
1/4 tsp pepper
2 tsp liquid aminos (or soy sauce)
2 pints (or 14 oz cans) diced tomatoes, with juice
2 cups bone broth
1/3 pound dried elbow macaroni
1 cup cheddar cheese, shredded

In a large skillet, brown beef, drain, and set aside. Wipe out skillet, and saute pepper, carrots, onion, garlic in coconut oil until tender. Return the beef to the skillet and add the basil, oregano, chili powder, sea salt, pepper, liquid aminos, tomatoes with juice, and broth. Bring to a simmer and mix in macaroni. Reduce heat, cover, and let simmer about 10 minutes until most of the liquid is absorbed. Sprinkle with cheddar and cover several minutes until melted before serving. Makes about 5 servings.

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