How to Make Chili Mac!
This hearty one dish meal tastes just like your favorite Chili recipe with the addition of cheese and pasta! Chili Mac is the perfect dinner recipe when you need a quick and easy meal. It's done in about 20 minutes and cooks on the stove top in one pot!
RECIPE HERE --
INGREDIENTS
1 lb ground beef
1 Tbsp olive oil
3 clove minced garlic
½ c. finely chopped onion peeled
14 oz petite diced tomatoes
8 oz tomato sauce
16 oz kidney beans rinsed and drained
2 Tbsp brown sugar
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
¼ tsp ground black pepper
3 ½ c. beef broth
2 c. uncooked elbow macaroni
1 c. Shredded cheddar cheese
INSTRUCTIONS
In a large pot or dutch oven heat the olive oil over medium high heat. Add the ground beef and chopped onions to the pot. Cook for 5-6 minutes, breaking up the meat with a spatula.
Add in the garlic and cook for an additional 2-3 minutes or until the ground beef is cooked through. Drain off any excess grease and discard.
Add in the diced tomatoes, tomato sauce, kidney beans, brown sugar, chili powder, cumin, salt, black pepper, beef broth and macaroni. Stir to combine.
Bring to a boil, reduce heat to simmer, cover the pot and cook for 12-13 minutes or until pasta is tender. Uncover the pot and cook for an additional 3-4 minutes.
Sprinkle cheddar cheese over pasta and let melt. Serve immediately.
NOTES
Add Some Heat: Want your chili mac a little spicier? Add some chopped jalapeno or your favorite hot sauce when you simmer the chili.
Ingredient Swaps: Switch the pinto beans for black beans. Cheddar cheese is classic, but you can switch it for Monterey Jack or pepper jack cheese. Or do a combination of cheese.
Leftover Tips: Store your leftover chili mac in airtight containers in the fridge. It will keep for three to four days. When you reheat it, add a splash of broth if it’s too thick.
Does chili mac freeze well? Yes, it does! Once you’ve made it let it cool. Store it in freezer-safe containers for up to two months. Thaw it in the fridge before warming it on the stove or in the microwave.
Simple Chili or Chili Pasta Sauce
This is a simple recipe I developed for a FAST and EASY pasta sauce that was just a little different. It can be served as a meat/or meatless chili, or used as a pasta topping (which is my husband's preferred way to enjoy it). Just a few ingredients and very little time involved. You can have it ready in the time it takes to cook pasta (or less). Enjoy! Judi
One Pot Chipotle Chili Mac + Cheese -- Recipe + link to MACARONI merch in description!
NEW MERCH Available NOW for a limited time at link below!
Chipotle Chili Mac + Cheese:
✨ Make your chili: Sauté a small onion in EVOO over medium heat w/ some salt until translucent, then add a few cloves minced garlic and cook till fragrant (about a minute), then add chopped up chipotles in adobo and sauté another minute or so. I used 2 and it was a good level of spicy for us wimps, but add as many as you’d like. ???? Add a lb of ground beef (and more salt) and brown (not just till it turns brown, you want bits of caramelized meat throughout), then add spices. I added ~ 2-3 tbsp chili powder, a tbsp cumin, tbsp paprika, 1/2 tbsp coriander, and 1/4 tsp cayenne. Stir spices into the meat and toast them for a minute or two. Then add a 15oz can crushed tomatoes (I used finely chopped by @pomiusa ) and 8oz beef bone broth. Salt again to taste.
✨ Turn it into mac + cheese: Add 1 lb short pasta of your choice to the chili along with 8oz more of bone broth and 3 cups whole milk. Add salt (again) and stir to combine. Let that simmer on medium/medium low until noodles are just about al dente, then turn off the heat and stir in 6oz each of shredded sharp cheddar and velveeta. You can put the velveeta in the freezer for a while to grate or just cube it up like I did. Though I’d recommend cubing it as small as you can so your arm doesn’t feel like it’s going to fall off from stirring so much. Once the cheese has melted and the pasta is al dente, it’s done!
✨ Serve on its own or with a dollop of Greek yogurt (or sour cream) and some fresh scallions or chives. ???????? About 500 cals + 30g protein/serving. Add beans + nutritional yeast for more fiber! ????
Slow Cooker Chili Mac | Delish
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30 Minute Chili Mac - Quick & Easy Ground Beef Dinner
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Chicken Chili Macaroni Recipe By SooperChef
Chicken Chili Macaroni made with Guard Pasta is an infusion that you can't miss. the fusion of 2 different cuisines is going to make you want more. Try out this Chicken Chili Macaroni and share your feedback with us.
#ChickenChiliMacaroni #Macaroni #ChickenMacaroni
Ingredients for Chicken Seasoning:
Chicken boneless strips 1/2 kg
Oil 1 tbsp
Salt 1/2 tsp
Black pepper powder 1/4 tsp
Ingredients for Macaroni Boiling:
Guard Twisted Elbow Macaroni 400 g
Salt 1 tsp
Oil 1 tbsp
Water as required
Ingredients for Chicken Chili:
Oil 2 tbsp
Seasoned chicken
Garlic (Chopped) 1 tbsp
Capsicum (julienne) 1 cup
Slit Green chilies 1/2 cup
Soy sauce 2 tbsp
Red chili flakes 1 tsp
Salt 1/2 tsp
Black pepper powder 1 tbsp
Sugar 1 tbsp
Chili sauce 2 tbsp
Corn flour slurry 1 tbsp
Water 1 cup
Oyster sauce 2 tbsp
Ingredients for Assembling:
Chicken Chili
Boiled macaroni
Green onion (chopped) as required
Directions for Chicken Seasoning:
1. In a bowl add chicken strips, oil, salt, black pepper powder and mix well. Rest for 15 minutes.
Directions for Boiling Macaroni:
2. In a pot add water and bring it to boil, add salt, oil and macaroni. Boil the macaroni as per instructions on the pack and strain.
Directions for Chicken Chili:
3. In a wok heat oil and add garlic, saute for 1 minute.
4. Now add seasoned chicken and cook for about 8-10 minutes. Add soy sauce, red chili flakes, salt, black pepper, sugar, chili sauce and mix well. Now add water, capsicum and green chilies and cook for 2-3 minutes.
5. Now add corn flour slurry and cook until sauce thickens.
6. Now add boiled macaroni and mix well.
7. Sprinkle green onion and serve hot.
Preparation time: 10-15 mins
Cooking time: 30-35 mins
Serving: 3-4