Chili Mac and Cheese
Recipe video above. 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! The key with this recipe is to turn the stove off as soon as the pasta is just cooked - it will keep cooking in the residual heat.
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
- 1 tsp cayenne pepper or pure chilli powder (adjust spiciness to taste) (Note 1)
- 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
Directions
- 1
- 2
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.
- 3
Add beef and cook, breaking it up as you go.
- 4
Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
- 5
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).
- 6
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).
- 7
Sprinkle with coriander, if desired, and serve immediately.