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–+ servings

Chili Mac & Cheese

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Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 lb ground beef or bison
  • 1 15oz can kidney beans, drained
  • 1 15oz can tomato sauce
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1 tbsp worchestishire sauce
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef or chicken stock
  • 2 cups shredded cheddar cheese, packed
  • 1 tbsp oil
  • 2 tbsp tomato paste
  • salt & pepper

Instructions
 

  • Start by boiling stock with another 2 cups water. Cook pasta until al dente.
  • While the water boils then pasta cooks, heat 1 tbsp of oil in a large pot or casiron. Add the diced onion and ground meat. Break down meat as much as you can.
  • When the meat is cooked, add the seasoning along with a generous pinch of salt then the Worcestershire sauce and tomato paste. Coat the onions and meat. Add the beans and tomato sauce. Stir to combine
  • Pour in 1 cup of the pasta water/stock into the chili and let simmer. You can let it simmer for a while to develop more flavor or just add the pasta.
  • Once you stir in the pasta, taste and adjust the salt if needed. Stir in 1 cup of cheese. Top with the remainder of the cheese. Place under the broiler or just cover to melt the cheese. Serve with favorite toppings like green onion, and hot sauce, those are mine!
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