Chili Mac and Cheese
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 1/2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 8 oz cans tomato sauce
- 2 15 oz cans black beans (or pinto beans), drained
- 14.5 oz can petite diced tomatoes, undrained
- 32 oz chicken broth
- 3 cup small macaroni noodles
- 1 cup shredded Mexican blend cheese, plus more for garnish
Instructions
- In a large Dutch oven or pot, coat with a couple of swirls of olive oil (about 1 tablespoon) and place over medium-high heat.
- Add ground beef, onion, and minced garlic. Cook until the beef is browned, breaking it up with a wooden spoon to crumble.
- Stir in chili powder, cumin, salt, and pepper. Cook for about 30 seconds.
- Add canned tomato sauce, diced tomatoes, drained beans, and chicken broth. Bring to a good simmer.
- Add the macaroni noodles and continue to cook, stirring regularly and scraping the bottom with a wooden spoon to prevent noodles from sticking. Cook for about 10 minutes or until noodles are al dente.
- Remove from heat and stir in grated cheese until melted and well combined.
- Serve topped with sour cream, sliced avocado, fresh parsley, and more shredded cheese, if desired.
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