Chili Mac and Cheese

Chili Mac and Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 2

    cloves garlic, minced

  • 1

    onion, diced

  • 8

    ounces ground beef

  • 4

    cups chicken broth

  • 1

    (14.5-ounce) can diced tomatoes (or canned Rotel)

  • 1

    can Great Northern Beans, drained

  • 1

    can Pinto Beans, drained

  • 2

    teaspoons chili powder

  • teaspoon cumin

  • 1

    T brown sugar

  • Kosher salt and freshly ground black pepper, to taste

  • 10

    ounces uncooked elbows pasta

  • ¾

    cup shredded cheddar cheese

  • 2

    tablespoons chopped fresh parsley leaves

Directions

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in chicken broth, tomatoes, beans, chili powder, cumin and brown sugar; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Remove from heat. Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with parsley, if desired.


Nutrition

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