Chili Mac and Cheese
User Reviews
4.1
144 reviews
Good
Chili Mac and Cheese
Report
Chili Mac and Cheese is the ultimate fall comfort dinner, a combo of meaty chili, pasta, and lots of gooey cheese. Perfect for Game Day or every day!
Share:
Ingredients
- 28 ounce can whole Italian tomatoes
- 1 chipotle chili in adobo sauce, or more to taste
- 3 Tbsp olive oil
- 1 medium yellow onion cut in small dice
- 3 cloves of garlic minced
- 1 pound lean beef cut in cubes
- 1 pound ground beef
- 8 ounces beer
- 8 ounces beef broth
- 1 1/2 Tbsp chili powder
- 1/2 tsp chipotle powder or cayenne to taste
- salt and fresh cracked pepper
- 4 ounces uncooked elbow pasta
- 1 bell pepper cut into small dice
- 15 ounce can pinto beans drained
- 2 cups of your favorite shredded cheese
garnish
- 8 green onions finely sliced
- 3 Tbsp snipped chives
Add to Shopping List
Instructions
- Process the canned tomatoes and chipotle pepper in a food processor until crushed, about 7 good pulses. Set aside.
- Heat the olive oil in a large cast iron pot and sauté the onions, stirring occasionally, for about 10 minutes until softened. Toward the end of cooking, add the garlic. Remove to a plate.
- Turn the heat up and brown the cubed beef on all sides. Try to get a good bit of browning here because it will provide flavor for the chili. Remove the beef to the plate with the onions.
- Brown the ground beef in the pan, breaking it apart as you cook. When the ground beef is browned, add the onions and cubed beef back into the pot. Stir to loosen any browned bits at the bottom of the pan.
- Add the crushed tomatoes, broth, beer, and spices. Season with salt, start with 1/2 teaspoon, and fresh cracked pepper.
- Bring to a boil, turn down the heat to low, and cook for 30 minutes, covered. (Make sure that the chili is simmering.)
- Meanwhile cook the elbow pasta in salted boiling water about 3 minutes less than the box directions. Drain, rinse, and set aside.
- Uncover the chili, add the bell peppers and beans, and continue to gently cook with the cover off. Taste and adjust the seasonings. I usually add more salt at this point.
- Add the pasta to the pot and stir to combine. Sprinkle the cheese over the top and cover to let it melt.
- When the cheese has melted, sprinkle the chili with the green onions and chives and serve.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
23g
(8%)
Protein
28g
(56%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
541mg
(23%)
Potassium
704mg
(20%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1213IU
(24%)
Vitamin C
26mg
(29%)
Calcium
243mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 541mg | 23% |
| Potassium | 704mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 26mg | 29% |
| Calcium | 243mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
144 reviews
Good
Other Recipes
You'll Also Love
