Here’s a meal that’s both comforting and filling–FAKH’s Chili Mac and Cheese! This recipe combines the best of 2 classic favorites: the rich, savory flavors of chili with the creamy, gooey goodness of mac and cheese. Try this dish to create a hearty meal for family dinners or community gatherings.
Cooking Equipment
- Cutting board
- Knife
- Pot
- Slotted spoon
- Measuring spoons and cups
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 500g / 1 lb ground beef
- 800g / 28 oz crushed canned tomato
- 420g / 14 oz can red kidney beans, drained
- 2 1/2 cups (625 ml) beef broth
- 250g / 8 oz elbow macaroni pasta (elbow pasta)
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack)
- 1/4 cup cilantro finely chopped
For the Homemade Chili Powder
- 1 tsp cayenne pepper or pure chili powder
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Instructions
- Combine spices in a bowl. Set aside.
- Chop cilantro, garlic, bell pepper, and onion. Keep separate and set aside.
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 1 minute. Then add bell pepper and cook until the onion is translucent.
- Add beef and cook, breaking it up as you go.
- Once the beef is browned and cooked, add all remaining ingredients (beans, cilantro, spices, canned tomatoes, beef broth, macaroni noodles) except cheese. Stir, bring to a simmer.
- Cover and cook for 12 minutes or until the macaroni is al dente.
- Remove the pot from heat. Stir in half the cheese.
- Top with remaining cheese and any remaining cilantro. Adjust salt and pepper to taste.