This chili mac and cheese recipe by RecipeTin Eats on YouTube can be the best of both worlds with two dishes in one pot. It’s an easy recipe that can be made in 20 minutes. I love how it’s a cross between chili and mac and cheese because you get flavors of the chili but the pasta noodles from the cheesy macaroni too.
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red capsicum/bell pepper, chopped
- 1 lb ground beef (mince), I use lean
- 28 oz crushed canned tomato
- 14 oz can red kidney beans, drained
- 2 1/2 cups (625 ml) beef broth (chicken broth also ok)
- 8 oz elbow macaroni pasta (elbow pasta), uncooked
- 2 cups shredded cheese (cheddar, Monterey Jack, tasty cheese)
- 1/4 cup coriander/cilantro finely chopped, for garnish
Spices: (homemade chili powder) :
- 1 tsp cayenne pepper or pure chili powder (adjust the spiciness to taste) (Note 1)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder (can sub garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Directions:
First, heat oil in a large pot over high heat. Add garlic and onion and cook. Then add capsicum and cook until the onions are translucent. Add the ground beef and cook while breaking it up as you go. Continue to watch RecipeTin Eats tutorial on YouTube for full instructions and details.
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Next, once the pasta noodle is al dente, turn off the stove, and stir in the cheese. Then, top it off with cheese and close the lid so it can melt. Garnish with green herbs and serve.
Overall, I think this would be a great recipe to make for dinner, and it’s an easy meal to store in the fridge and warm up to eat the next day. I love reheating chili and pasta dishes because you can top it off with cheese.
