One Pot Chili Mac and Cheese
"A homemade Chili with the addition of macaroni and cheese = Chili Mac ‘n Cheese! This is terrifically moorish and a fabulous one pot meal. Super quick too! The key with this recipe is to turn the stove off as soon as the pasta is just cooked - it will keep cooking in the residual heat. Recipe VIDEO below...."
INGREDIENTS
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1 tbsp olive oil
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2 garlic cloves , minced
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1 onion , finely chopped
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1 red capsicum / bell pepper , chopped
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500 g / 1 lb beef mince (ground beef), I use lean
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800 g / 28 oz crushed canned tomato
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420g / 14 oz can red kidney beans , drained
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2 1/2 cups / 625 ml beef broth (chicken broth also ok)
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250 g / 0.5 lb elbow macaroni pasta (elbow pasta), uncooked
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2 cups / 200g shredded cheese (cheddar, Monterey Jack, tasty cheese)
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Coriander / cilantro finely chopped , for garnish
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Spices (Homemade Chili Powder):
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1 tsp cayenne pepper or pure chilli powder (adjust spiciness to taste) (Note 1)
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2 tsp paprika powder
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2 tsp cumin powder
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1 1/2 tsp onion powder (can sub garlic powder)
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1 tsp dried oregano
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1/2 tsp black pepper
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3/4 tsp salt
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