Chili Mac & Cheese

Recipes

Mar 15

Written By Hofstede's Marketing

Serves: 6, Prep time: 10 mins, Cook time: 20 mins

Ingredients

1 tbsp Olive Oil

2 Garlic Cloves, minced

1 Onion, finely chopped

1 Bell Pepper, chopped

1 lb Ground Beef

800 g Crushed Canned Tomato (28oz)

420 g Canned Red Kidney Beans (14oz)

2 ½ cups Beef Broth

250 g Elbow Macaroni Pasta (8oz)

2 cups Shredded Cheese

¼ cup Coriander or Cilantro for garnish

Chili Powder

1 tsp Cayenne Pepper

2 tsp Paprika Powder

2 tsp Cumin Powder

1 ½ tsp Onion Powder (Garlic powder works too)

1 tsp Dried Oregeno

½ tsp Black Pepper

1 ¼ tsp Salt

Directions

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.

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 or cilantro, if desired, and serve immediately.