Chili Mac
Ground beef, beans and uncooked elbow macaroni simmer in a seasoned tomato sauce before shredded cheese is stirred in and melted on top.
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion finely chopped
- 1 red bell pepper chopped
- 1 pound ground beef
- 28 ounces canned crushed tomatoes
- 1 can red kidney beans 14 ounces, drained
- 2 1/2 cups beef broth chicken broth also works
- 8 ounces elbow macaroni uncooked
- 1/2 teaspoon cayenne pepper adjust to taste
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons salt
- 2 cups cheese shredded cheddar or Monterey Jack
- 1/4 cup cilantro finely chopped, optional garnish
Instructions
- Heat the olive oil in a large pot over high heat. Add the garlic and onion and cook for 1 minute. Add the bell pepper and cook until the onion is translucent.
- Add the ground beef and cook, breaking it up, until it turns from red to brown. Check with a food thermometer; ground beef must reach 160°F before serving.
- Add the crushed tomatoes, drained beans, broth, uncooked macaroni and seasonings. Stir and bring to a simmer, then reduce the heat to medium. Cover and cook for about 12 minutes, until the macaroni is al dente and the mixture is saucy without a large amount of liquid.
- Turn off the heat, leaving the pot on the stove. Stir in half the cheese and adjust salt and pepper to taste. Sprinkle the remaining cheese on top, cover and leave until melted, about 2 minutes. Garnish with cilantro if desired and serve immediately.
Notes
Stop cooking while the macaroni is still slightly firm; it continues to soften in the hot sauce. Divide leftovers into shallow covered containers and refrigerate within 2 hours. Refrigerate for 3 to 4 days or freeze for 3 to 4 months. Thaw in the refrigerator, cold water or microwave, not on the counter. Reheat to 165°F; cover and rotate when microwaving and check several places with a thermometer. Do not reheat leftovers in a slow cooker.
Nutrition
Serving: 1servingCalories: 695kcalCarbohydrates: 59.2gProtein: 41.5gFat: 33.1gSodium: 1655mgFiber: 9.1gSugar: 11g