Old Fashioned Chili Mac

Friday is the first day of Fall and if you're like me you can always use another comfort food recipe for when the cooler weather rolls around. It's a one skillet meal that is on the table in 40 minutes. Warms the tummy with not a lot of cleanup. Of course if you top anything with cheese it's a hit with me. It's in the genes, I was born in the cheese state of Wisconsin. Add crusty bread and then you're really talking.  Also wonderful if there is some leftovers for lunch the next day.

Ingredients:
1 lb.  lean ground beef
1/2 small onion (chopped)
2 stalks celery (chopped)
2 teaspoons minced garlic, I use the frozen cubes from Trader Joe's.
sprinkle salt and pepper to taste
2 tablespoons fresh chopped cilantro
1 8 oz. can tomato sauce
1 can stewed tomatoes (break up tomatoes in pan)
1/2 cup water
1 15 oz. can of red kidney beans, rinsed and drained
heaping 1/2 cup elbow macaroni
dash of cumin to taste
1 cup Mexican blend cheese, grated, OR Colby Jack, grated

Directions:
In skillet cook the ground beef until starting to brown, add in the onions, celery, garlic, and salt and pepper. Cook until onions and celery are almost translucent.

Add tomato sauce, water, stewed tomatoes, macaroni, cilantro, cumin. Bring to bubbling, cover, REDUCE to SIMMER and cook for 20 minutes stirring several times to watch and see if it is catching on the bottom. Check macaroni to make sure it is cooked. Top with cheese and cover again for a minute until cheese is melted.

Serves 6