Chili Mac
Ingredients
The base
-
1-2
tablespoons
cooking oil
-
1
pound
lean ground beef
-
1
large
onion, diced
-
1
tablespoon
minced garlic
-
1
cup
canned white kidney beans, drained and rinsed
-
1
cup
canned red kidney beans, drained and rinsed
-
1
can
diced tomatoes
-
1
can
tomato sauce
-
4
cups
chicken broth
-
1 ½
cups
elbow pasta, uncooked
The spices
-
1 ½
tablespoons
chili powder
-
2
teaspoons
ground cumin
-
1 ½
teaspoons
coriander
-
2
teaspoons
ground oregano
-
1
teaspoon
dried thyme
-
¼
teaspoon
cayenne pepper
-
to taste
Kosher salt
-
to taste
black pepper
The toppings
-
1-2
cups
shredded cheddar cheese
-
2
tablespoons
roughly chopped fresh parsley leaves
Instructions
- Heat oil in a large dutch oven over medium-high heat.
- Cook the ground beef until browned, breaking it apart as it cooks.
- Drain excess fat if necessary, then add onions, thyme, and garlic, cooking until the onions are wilted.
- Add diced tomatoes, kidney beans, tomato sauce, and elbow pasta along with all the spices and chicken broth.
- Stir to combine, bring to a boil, then reduce heat and simmer covered for 10-12 minutes until pasta is cooked.
- Stir in shredded cheese until melted and combined.
- Broil for 1-2 minutes if desired for a browned top, then garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
538
Total fat
18g
Total carbohydrates
56g
Total protein
41g
Sodium
512mg
Cholesterol
80mg
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