Chili Mac and Cheese
Sept 28, 2023 19:44:03 GMT -5
Post by Honoria on Sept 28, 2023 19:44:03 GMT -5
Chili Mac and Cheese
Prep 10minutes
Cook 20minutes
Total 30minutes
Ingredients
▢1 tablespoon olive oil
▢1 pound ground beef (extra lean)
▢1 large onion (chopped)
▢3 cloves garlic (minced)
▢¼ teaspoon cayenne pepper
▢1 teaspoon cumin (ground)
▢1 tablespoon chili powder
▢1 teaspoon black pepper (ground)
▢1 teaspoon salt
▢1 cup black beans (drained and rinsed)
▢1 cup kidney beans (drained and rinsed)
▢26 ounces diced tomatoes ((1 can))
▢4 cups chicken broth (low sodium, or beef broth)
▢10 ounces elbow pasta (uncooked)
▢2 cups cheddar cheese (shredded)
▢2 tablespoons parsley (chopped)
In a large sauce pan or dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink. Since I’m using extra lean ground beef there’s no need to drain the fat, but if you’re using fatter ground beef, drain whatever fat there is.
Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil. Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts.
Garnish with fresh parsley and serve.
Notes
Drain the fat. If you are using ground meat with a higher fat content you need to drain the fat once the beef is browned to prevent the dish from having a greasy taste and texture.
Don’t overcook the macaroni. Check the elbow macaroni after 9 minutes of cooking. You want the pasta to be cooked but not turn to mush when you stir in the cheese.
Make it spicier. If you want to up the level of heat add some diced jalapeños or chipotles in adobo when you sauté the onions with the ground beef.
Pasta: The elbow macaroni can be replaced with any shape pasta.
Leftovers: Store in an airtight container and keep refrigerated for up to 4 days. If freezing allow the dish to fully cool in a shallow container before placing in the freezer for up to 3 months.
link
Prep 10minutes
Cook 20minutes
Total 30minutes
Ingredients
▢1 tablespoon olive oil
▢1 pound ground beef (extra lean)
▢1 large onion (chopped)
▢3 cloves garlic (minced)
▢¼ teaspoon cayenne pepper
▢1 teaspoon cumin (ground)
▢1 tablespoon chili powder
▢1 teaspoon black pepper (ground)
▢1 teaspoon salt
▢1 cup black beans (drained and rinsed)
▢1 cup kidney beans (drained and rinsed)
▢26 ounces diced tomatoes ((1 can))
▢4 cups chicken broth (low sodium, or beef broth)
▢10 ounces elbow pasta (uncooked)
▢2 cups cheddar cheese (shredded)
▢2 tablespoons parsley (chopped)
In a large sauce pan or dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink. Since I’m using extra lean ground beef there’s no need to drain the fat, but if you’re using fatter ground beef, drain whatever fat there is.
Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil. Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts.
Garnish with fresh parsley and serve.
Notes
Drain the fat. If you are using ground meat with a higher fat content you need to drain the fat once the beef is browned to prevent the dish from having a greasy taste and texture.
Don’t overcook the macaroni. Check the elbow macaroni after 9 minutes of cooking. You want the pasta to be cooked but not turn to mush when you stir in the cheese.
Make it spicier. If you want to up the level of heat add some diced jalapeños or chipotles in adobo when you sauté the onions with the ground beef.
Pasta: The elbow macaroni can be replaced with any shape pasta.
Leftovers: Store in an airtight container and keep refrigerated for up to 4 days. If freezing allow the dish to fully cool in a shallow container before placing in the freezer for up to 3 months.
link