Chili Mac

ChiliMac3

Chili Mac was the very first meal I made for LittleChefsDad when we were first married 19 1/2 years ago. I remember being so excited with a pretty table all set for two. Isn’t it funny how you remember insignificant details?   Things sure have changed since then, my table never looks pretty, and I certainly have more than 2 place settings now.  Who am I kidding, I don’t even have time to set the table now! I do good to cook and serve it family style.  Gotta love that term!

This isn’t the exact recipe I used many years ago, but it’s good nonetheless! I substituted gluten free elbow macaroni for the pasta.

Chili Mac

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This is a very hearty, satisfying one-pot meal. You gotta love using just one pot/skillet and you have a delicious meal. Tasty and easy clean up. A double score!
Ingredients
  • 1 Tbsp olive oil
  • 1 medium onion
  • 2 cloves garlic
  • ½ lb. ground beef
  • 2 Tbsp flour
  • 2 Tbsp chili powder
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can black beans
  • 1 (15 oz.) can kidney beans
  • 1 cup frozen corn kernels
  • 2 cups uncooked elbow macaroni
  • 2 cups beef broth
  • 1 cup shredded cheese
Instructions
  1. Dice the onion and mince the garlic.Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent.
  2. Add the ground beef and continue to stir and cook until it is fully browned. If using a high fat ground beef, drain off the excessive after it is browned.
  3. Add the flour and chili powder to the pot and stir to coat the meat.
  4. Continue to stir and cook the coated meat for 1-2 minutes more. The flour and chili powder may coat the bottom of the pot, but that's okay. Just be careful to not let it burn.
  5. Drain and rinse the black and kidney beans. Add the beans, tomato sauce, diced tomato, and corn kernels to the pot. Stir well and dissolve the flour/chili powder mixture from the bottom of the pot.
  6. Add the dry macaroni and two cups of beef broth to the pot and stir to combine.
  7. Place a lid on top, turn the heat up to high, and let the pot come to a boil.
  8. Once it reaches a boil, give it a quick stir to loosen any pasta stuck to the bottom of the pot, replace the lid, and turn the heat down to medium-low.
  9. Let the pot simmer on medium-low for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid.
  10. Stir the pot one or two times during the 15 minutes to loosen any pasta stuck to the bottom.
  11. Once the pasta is fully cooked, turn the heat off and add the cheese.
  12. Stir the cheese into the pasta until it has melted in and become slightly creamy. Serve hot.
  13. *Recipe from Budgetbytes.com

Chilimac4

I love my little bowl from Dixie Stampede.

 



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