- 1 pound ground chuck
- 1 pound ground andouille sausage (or another type of sausage)
- 2 tablespoons olive oil
- 1 cup chopped vidalia onion
- 1 chopped sweet red chilli pepper
- 1 lb. can tomato sauce
- 14.5 oz. can diced tomatoes
- 15 oz. can chilli beans
- 1.5 oz. packet chilli seasoning
- 2 tablespoon chilli powder
- 2 tsp. red pepper flakes
- 1 tsp. cayenne pepper
- salt & pepper to taste
- 1 box uncooked elbow macaroni
- finely shredded sharp cheddar cheese
- NOTE: You will need a pretty big saute pan.In a saute pan, heat up your olive oil on medium-high heat. Once your olive oil is hot, add your onions, both peppers, and saute for about 3 minutes.
- Add both of your meats to the pan with your veggies. Cook until the meat is no longer red, then turn down the burner on warm. Continue to stir so your meat doesn’t burn.
- Fill a pot with water for your macaroni noodles. Once your water starts to simmer or boil add your macaroni and cook until finished.
- NOTE: Make sure that you keep a watchful eye on the noodles and taste to make sure they are not over or undercooked.
- Once your noodles are done, drain the water and place noodles back in the pot.Reserve one cup of the water from the cooked macaroni. Don’t put your noodles back on the burner just yet. In fact, I wouldn’t return the pot back to the same burner because you want to allow your dish to simmer on warm. Therefore, use a different burner that has not been used yet.
- In the pot with the noodles, add the cup of reserved starch water, add the tomato sauce, beans, diced tomatoes, chilli packet, chilli powder, red pepper flakes, and cayenne powder. Now add your meat and sautéed veggies to the pot and stir until everything is evenly mixed. Add salt and pepper to taste.
- Now place the pot back on the stove and allow to simmer for about 10-15 minutes, at least. Make sure that you keep stirring so the noodles wont burn.
- When you ready to eat, top off with some finely shredded cheese. If you want, you can even add a dollop of sour cream!