Cooked - Chili Mac And Cheese

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chili Mac And Cheese

1.0

1 tbsp olive oil

2 garlic cloves, minced

1 onion, finely chopped

1 red capsicum/bell peppers, chopped

500g / 1 lb ground beef (mince)

800g/28oz crushed canned tomato

420g/14oz red kidney beans, drained

2 ½ cups beef broth (chicken broth also ok)

250g/8oz elbow macaroni pasta (elbow pasta), uncooked

2 cups (200g) shredded cheese (cheddar, Monterey Jack, tasty cheese)

Coriander / cilantro, finely chopped, for garnish

1 tsp dried oregano

2 tsp paprika

2 tsp cumin powder

1 ½ tsp onion powder (sub garlic powder)

½ tsp cayenne

1 ¼ tsp cooking salt / kosher salt

Heat oil in large pot over high heat. Add garlic and onion, cook 1 min. Then add capsicum and cook until onion is translucent.
Add beef and cook, breaking it up as you go.
Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium. Cover and cook for 12 min or until the macaroni is al dente, meaning just cooked, still a bit on the firm side. Will be watery, liquid is absorbed in next step.
Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 min.
Sprinkle with coriander, if desired, and serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 70 weeks ago

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