Chili Mac and Cheese
User Reviews
4.1
Chili Mac and Cheese
Description
Chili Mac and Cheese is a one-pot dish featuring cubes and ground beef browned to develop flavor, then simmered with crushed canned tomatoes, chipotle chili, chili powder, and spices. Pinto beans and diced bell peppers contribute texture and substance, while elbow pasta cooks directly in the sauce, absorbing savory flavors. The addition of beer and beef broth enriches the sauce and enhances complexity. The final step involves stirring in shredded cheese for a creamy finish. The recipe includes garnishing with finely sliced green onions and chives for brightness and mild onion notes.
The preparation involves simmering the chili base for 30 minutes to meld flavors, then cooking the pasta in the seasoned liquid, integrating the components. This method results in a dish with tender pasta enveloped in a thick, rich chili sauce with varied textures from meat, beans, and peppers. The smoky chipotle brings moderate heat and depth without overpowering.
Chili Mac and Cheese serves well as a satisfying main dish in cooler weather or when seeking a filling, protein-rich meal. The combination of chili elements and cheese makes it suitable for casual dinners or hearty lunches. It pairs well with a simple green salad or cornbread to balance the richness.
Ingredients
- 28 ounce whole tomatoes Italian, canned
- 1 chipotle chili in adobo sauce or more to taste
- 3 Tbsp olive oil
- 1 yellow onion cut in small dice, medium
- 3 cloves 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 fresh cracked pepper
- black pepper fresh cracked pepper
- 4 ounces elbow pasta uncooked
- 1 bell pepper cut into small dice
- 15 ounce pinto beans drained, canned
- 2 cups shredded cheese your favorite
garnish
- 8 green onions finely sliced
- 3 Tbsp chives snipped
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.1
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