Ski Lodge Chili Mac

Whether you’ve been playing in the snow or just trekking home from work, this is what you want to come home to. 

Serving: 6 people

Ingredients
1 box elbows
4 tbsp. extra virgin olive oil
1 small onion, diced
1 lb. lean ground beef
1 small red bell pepper, diced
1 small green bell pepper, diced
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced green chilies
1 tsp. cumin
1 tsp. chili powder
¼ tsp. cayenne pepper
1 ½ quarts water
¾ cup tomato paste
¾ cup cheddar cheese, shredded
1 bunch green onions, sliced diagonally
salt and pepper to taste

Directions
1. Bring a large pot of water to a boil
2. Meanwhile in medium sized pot, heat 3 tbsp. of olive oil over medium heat. Add the onions and slowly cook them for 4-5 minutes or until slightly translucent
3. Increase the heat to high, add the ground beef and cook for 5 minutes or until well browned
4. Add the red and green bell peppers and sauté for 1 minute; add all the remaining ingredients except the pasta, cheese and green onion
5. Simmer for approximately 40 minutes or until desired thickness has been reached
6. Cook the pasta according to the directions – one minute less than required. Drain and toss with the remaining olive oil and set aside in a bowl
7. To serve, place some pasta in each bowl, pour in the chili and top with cheese and green onions