Chili Mac Comfort Dish (Print Version)
# Ingredients:
→ Chili
01 -
450g ground beef, 80% lean
02 -
1 small onion, diced
03 -
120ml bell pepper, diced
04 -
3 cloves garlic, diced
05 -
35g chili seasoning mix
06 -
1 tablespoon tomato paste
07 -
235ml tomato sauce
08 -
410g can diced tomatoes, undrained
09 -
120ml chicken broth
10 -
425g can kidney beans, drained
→ Mac and Cheese
11 -
2 cups macaroni, uncooked
12 -
2 tablespoons butter
13 -
2 tablespoons flour
14 -
120ml heavy cream
15 -
240ml milk
16 -
1/2 teaspoon mustard powder
17 -
1/4 teaspoon onion powder
18 -
1/4 teaspoon each: salt and pepper
19 -
1/2 teaspoon hot sauce
20 -
180g cheddar cheese, shredded
→ For Baking
21 -
180g cheddar cheese, shredded
22 -
Fresh parsley for garnish
# Instructions:
01 -
Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, until beef is brown and onions are softened. Drain excess grease.
02 -
Add the bell peppers and garlic, cooking until peppers are softened, about 4 minutes. Stir in the chili seasoning and tomato paste, combining thoroughly. Cook for 1 minute to bloom the spices.
03 -
Pour in tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce to a gentle simmer. Cover partially and continue simmering while preparing the macaroni and cheese. Add the drained kidney beans during the final 10 minutes of cooking.
04 -
Preheat oven to 200°C (400°F).
05 -
Begin boiling salted water for the macaroni. Once boiling, add pasta and cook according to package instructions until just al dente. Drain promptly to prevent overcooking.
06 -
Melt butter in a 4½ quart Dutch oven or large soup pot over medium heat until slightly foaming. Whisk in flour and cook, stirring continuously, for 2 minutes to create a roux.
07 -
Gradually add heavy cream in small amounts, whisking constantly. Add milk in the same manner. Bring to a boil, then reduce to a simmer. Stir in hot sauce and seasonings. Reduce heat to low.
08 -
Gradually sprinkle in the shredded cheese, stirring continuously until completely melted and sauce is smooth. Add the drained macaroni and stir to coat thoroughly.
09 -
Add the chili to the macaroni mixture, gently folding with a silicone spatula until well combined. Adjust the ratio of mac and cheese to chili according to preference.
10 -
Top with remaining 180g cheddar cheese and bake uncovered for 5 minutes, or until cheese is completely melted. Garnish with fresh parsley before serving.
# Notes:
01 -
For homemade chili seasoning, combine common spices like cumin, chili powder, paprika, garlic powder, and oregano.
02 -
Any excess chili can be frozen for future use.
03 -
For extra cheesy macaroni, use slightly less pasta as the noodles will continue to absorb sauce.