chili mac

How To Make chili mac

• 1

  Brown the ground beef in a large pot or Dutch Oven over medium heat. Halfway through the browning process add the onion. Continue cooking until the onion is soft and the beef is browned. Reduce the heat to low and add the garlic cooking for about 1 minute while stirring. Now drain any excess grease from the pot.
• 2

  Stir in the crushed tomatoes, kidney beans, beef broth, chili powder, ground cumin, and cayenne pepper. Bring to a low boil.
• 3

  Stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender; approximately 20 minutes. Reduce the heat to very low. Top with the cheese and cover letting the cheese fully melt. For best results serve promptly.
• 4

  NOTES If available purchase chili ground chuck. Ground chuck is 80% lean and 20% fat for a richer more juicy beef flavor. The chili grind is more coarse for a chunkier chili with a beefier taste. Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease. Works great every time. If you know you are going to be saving some of this for leftovers or freezing a portion then cook the pasta separately. Follow the instructions to cook it al dente since you will be reheating it. If spicy food is your thing than consider adding more chili powder, more cayenne pepper, or a little crushed red pepper. Cook just until the pasta is tender. The residual heat will cook it a tad longer. Store in an airtight container in the refrigerator for up to 3 days. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight. For best results cook the pasta separately and add right before serving.
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