Chili Mac

1/2 T. olive oil
1 1/2 c. chopped onion
1/2 c. chopped green pepper
2 jalapenos, seeded, de-veined, and chopped (optional) or I just use dried jalapenos
1 lb lean ground beef, cooked, rinsed, and drained
1 lb. sausage (I used sage flavor), cooked, rinsed, and drained, or you can use smoked sausage instead**
2 T. garlic, minced
2 1/2 T. chili powder
1/2 t. cumin
1/4 t. dried oregano
salt and pepper to taste
6-8 oz. can tomato paste (the recipe originally called for 8oz, but I could only find 6 oz)
1 can diced tomatoes, drained
2 small cans chopped green chilies, drained
1 c. water
1 c. beef broth
1 can black beans, rinsed and drained
1 1/2 c. dry macaroni noodles
1 c. shredded cheddar cheese, I've also used Italian or mozzarella cheese

Heat oil in skillet over high heat. Add onions and peppers and cook for 4 minutes or until tender. Add cooked ground beef, sausage, and garlic. Stir in chili powder, cumin, oregano, salt and pepper. Add tomatoes, tomato paste and green chilies. Stir until well mixed. Add water, broth, beans, pasta, and half the cheese. Bring to a boil, stir, cover and reduce heat to a simmer. Simmer for 20 minutes or until pasta is cooked tender. Uncover, stir and simmer, uncovered until desired consistency is reached. Sprinkle remaining cheese on top, cover and cook over low heat until cheese melts. Serve with a garden salad.

Enjoy!

*original recipe from 12 Tomatoes.com
**Mark prefers it with the sage sausage, instead of the smoked sausage. (Too much like jambalaya)