Mac and chili
Mac and Chili combines creamy macaroni with zesty chili, featuring ground beef, black beans, and spices. It's a comforting dish topped with fresh avocado and cheddar cheese, perfect for family meals or gatherings.
Cook time 25 min
Prep time 10 min
Ingredients:
3/4 cup onion1 tbsp garlic
24 oz ground beef (80/20)
2 tomatoes
1 can black beans
1 tbsp chili powder
1 tsp paprika
1 tsp ground cumin
4 cups chicken broth
8 oz macaroni
1 tsp salt
1 tsp black pepper
1/2 avocado
1/4 cup cheddar cheese
1 tbsp fresh parsley
Mac and Chili is the perfect comfort food hybrid combining the best elements of creamy macaroni and zesty chili. This recipe is packed with flavors and textures, from tender ground beef and macaroni to fresh avocado and a sprinkle of cheddar cheese. It's a crowd-pleaser that's suitable for casual family dinners or gatherings with friends.
Instructions:
- Finely chop the onion and mince the garlic.
- Dice the tomatoes.
- Drain and rinse the black beans.
- In a large pot or Dutch oven, heat a bit of oil over medium heat.
- Add the ground beef and cook until browned, breaking it up into small crumbles as it cooks. This should take about 6-8 minutes.
- Add the chopped onion and minced garlic to the pot. Cook until the onion becomes translucent, about 3-4 minutes.
- Stir in the diced tomatoes and black beans.
- Add the chili powder, paprika, and ground cumin. Mix well to combine all ingredients.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the macaroni and stir well.
- Reduce the heat to a simmer and let cook until the macaroni is tender, about 10-12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Season with salt and black pepper to your taste.
- Once the macaroni is done and the chili has thickened, remove the pot from the heat.
- Ladle the hearty mac and chili into bowls.
- Top each bowl with slices or dices of avocado, a sprinkle of shredded cheddar cheese, and a touch of chopped fresh parsley.
- Serve hot and savor this hearty and comforting dish!
Enjoy your Mac and Chili! This filling and flavorful dish checks all the boxes for a satisfying meal. It’s easy to prepare and sure to become a favorite. Serve it up with a garnish of fresh parsley and a side of crusty bread for an extra touch of deliciousness. Happy cooking!
Mac and chili FAQ:
The macaroni should cook for about 10-12 minutes once added to the boiling chicken broth. Stir occasionally to prevent sticking.
Yes, you can substitute ground beef with ground turkey, chicken, or even plant-based alternatives like lentils or veggie crumbles.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave until heated through.
A large pot or Dutch oven is ideal for this recipe, typically around 5-6 quarts, to accommodate all the ingredients comfortably.
To increase the spice level, you can add diced jalapeños, red pepper flakes, or cayenne pepper. For a milder dish, reduce the chili powder or omit it entirely.
Cooking Tips:
- For a deeper flavor, let the chili simmer for an additional 10-15 minutes before adding the macaroni.
- If you prefer a spicier chili, add a pinch of cayenne pepper or diced jalapeños.
- Make sure to cook the macaroni just until al dente, as it will continue to soften once mixed with the chili.
- Use fresh tomatoes if possible, but canned tomatoes can work in a pinch.
- For a vegetarian version, replace the ground beef with a meat substitute or additional beans.
- Top with additional fresh herbs like cilantro or green onions for a burst of freshness.
- Leftovers can be stored in the refrigerator for up to 3 days, and they reheat well for a quick meal.
Nutrition Facts
5 ServingsCalories 570kcal
Protein 36g
Carbohydrates 33g
Fiber 11g
Sugar 3.53g
Fat 33g
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