One Pot Chili Mac and Cheese
Serves 5, 5–6
| prepMince garlic cloves | |||||
| prepFinely chop onion | |||||
| prepChop red bell pepper | |||||
| prepDrain kidney beans | |||||
| prepFinely chop cilantro for garnish | |||||
| 1 tbsp olive oil | Sauté garlic, onion & pepper | Brown ground beef | Add tomatoes, beans, broth, pasta & spices, simmer 12 min | Stir in half the cheese, top with remaining cheese, rest 2 min | Garnish with cilantro & serve |
| 2 garlic cloves, minced | |||||
| 1 onion, finely chopped | |||||
| 1 red bell pepper, chopped | |||||
| 500 g ground beef (lean) | |||||
| 800 g crushed canned tomato | |||||
| 420 g canned red kidney beans, drained | |||||
| 625 ml beef broth | |||||
| 250 g elbow macaroni pasta, uncooked | |||||
| 1/2 tsp cayenne pepper | |||||
| 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 | |||||
| 200 g shredded cheddar cheese, divided | |||||
| 10 g cilantro, finely chopped, for garnish | |||||
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