One Pot Chili Mac Cheese (Print Version)
# Ingredients:
01 -
1 tbsp olive oil
02 -
2 garlic cloves, minced
03 -
1 onion, finely chopped
04 -
1 red capsicum / bell pepper, chopped
05 -
500g ground beef (lean mince)
06 -
800g canned crushed tomatoes
07 -
420g canned red kidney beans, drained
08 -
2 1/2 cups (625ml) beef broth (or chicken broth)
09 -
250g uncooked elbow macaroni pasta
10 -
2 cups (200g) shredded cheese (cheddar, Monterey Jack, or tasty cheese)
11 -
1/4 cup fresh coriander/cilantro, finely chopped
→ Spices (Homemade Chili Powder)
12 -
1/2 tsp cayenne pepper or pure chili powder (adjust to taste)
13 -
2 tsp paprika powder
14 -
2 tsp cumin powder
15 -
1 1/2 tsp onion powder (or garlic powder)
16 -
1 tsp dried oregano
17 -
1/2 tsp black pepper
18 -
1 1/4 tsp salt
# Instructions:
01 -
Heat olive oil in a large pot over high heat. Add garlic and onion, then cook for 1 minute. Add chopped capsicum and cook until onion becomes translucent.
02 -
Add ground beef to the pot and cook, breaking it apart as you go, until the meat turns brown.
03 -
Add the crushed tomatoes, kidney beans, beef broth, macaroni, and all spices. Stir to combine, bring the mixture to a simmer, and then lower the heat to medium.
04 -
Cover the pot and cook for 12 minutes, stirring occasionally, until the macaroni is al dente. The mixture should remain saucy but not overly liquid.
05 -
Turn off the stove but leave the pot on the stove. Stir in half of the shredded cheese. Adjust salt and pepper as needed. Sprinkle the remaining cheese on top, cover the pot, and allow it to sit for 2 minutes until the cheese melts.
06 -
Sprinkle chopped coriander on top, if desired, and serve immediately.
# Notes:
01 -
Turn off the heat as soon as the pasta is just cooked; it will continue to cook in residual heat.
02 -
The dish freezes well for leftovers. Reheat in the microwave for best results.
03 -
You can substitute ground beef with chicken, pork, turkey, or lamb.