Chili Mac and Chees
A homemade Chili with the addition of macaroni and cheese = Chili Mac ‘n Cheese! This is terrifically moorish and a fabulous one pot meal. Super quick too
Ingredients
- ▢ 1 tbsp olive oil
- ▢ 2 garlic cloves minced
- ▢ 1 onion finely chopped
- ▢ 1 red capsicum / bell pepper chopped
- ▢ 500g / 1 lb ground beef mince , I use lean
- ▢ 800g / 28 oz crushed canned tomato
- ▢ 420g / 14 oz can red kidney beans drained
- ▢ 2 1/2 cups 625 ml beef broth (chicken broth also ok)
- ▢ 250g / 8 oz elbow macaroni pasta elbow pasta, uncooked
- ▢ 2 cups 200g shredded cheese (cheddar, Monterey Jack, tasty cheese)
- ▢ 1/4 cup coriander / cilantro finely chopped for garnish
SPICES (HOMEMADE CHILI POWDER
- ▢ 1 tsp cayenne pepper or pure chilli powder adjust spiciness to taste
- ▢ 2 tsp paprika powder
- ▢ 2 tsp cumin powder
- ▢ 1 1/2 tsp onion powder can sub garlic powder
- ▢ 1 tsp dried oregano
- ▢ 1/2 tsp black pepper
- ▢ 1 1/4 tsp salt
Instructions
- Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. 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 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
- Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
- Sprinkle with coriander, if desired, and serve immediately.
Notes
This recipe is sponsored by Mediterranean Supermarket