By Week 390. Year 8. Tommy is 41. Deer season. The stand at dawn. The coffee in the thermos. The waiting that is not waiting but praying — the silent prayer of a man in a tree, asking the woods for what the woods are willing to give. venison chili for dinner from what the season provides.
Made venison chili this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The spoon doesn't stop.
When you’ve been in the stand since before first light — the thermos cold, the woods still, the whole morning one long act of faith — you want to come home to something that doesn’t ask anything of you. This macaroni and beef is that meal. It’s the kind of thing that’s already bubbling when the boots come off, the kind that makes whoever walks through the door feel like they were expected, like the house knew they were coming. The season gives what the season gives, and this is how we receive it.
Macaroni and Beef
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
- 1 lb ground beef (or ground venison)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 2 cups elbow macaroni, uncooked
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1/2 cup shredded sharp cheddar cheese (optional, for topping)
Instructions
- Brown the meat. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned and no longer pink, about 6–8 minutes. Drain excess fat.
- Build the base. Add the diced onion and bell pepper to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the tomatoes and seasoning. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the Worcestershire sauce, smoked paprika, oregano, and onion powder. Season with salt and black pepper.
- Cook the pasta. Bring the mixture to a gentle boil. Stir in the uncooked macaroni, reduce heat to medium-low, and cover. Cook for 12–14 minutes, stirring every few minutes, until the pasta is tender and has absorbed most of the liquid.
- Rest and serve. Remove from heat and let sit uncovered for 3–5 minutes to thicken slightly. Spoon into bowls and top with shredded cheddar if desired.
Nutrition (per serving)
Calories: 420 | Protein: 28g | Fat: 14g | Carbs: 46g | Fiber: 4g | Sodium: 620mg