Chili Mac
Ingredients:
- 1 pound lean ground beef
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 32 ounces beef stock
- 3 cups dry elbow macaroni
- 29-ounce can tomato sauce
- 30-ounce can pinto beans, drained and rinsed
- 14.5-ounce can fire-roasted diced tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 cups shredded cheddar cheese
Instructions:
- Cook the Beef:
- In a large pot or Dutch oven over medium heat, brown the ground beef until fully cooked, about 7 minutes. Drain the beef on a plate lined with paper towels to remove excess grease.
- Sauté Onions and Garlic:
- In the same pot, heat the oil and then add the onions. Cook until the onions are translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds, just until fragrant.
- Combine Ingredients:
- Pour the beef stock into the pot. Add the dry elbow macaroni, tomato sauce, pinto beans, fire-roasted diced tomatoes, chili powder, cumin, salt, and black pepper, stirring to combine.
- Simmer:
- Bring the pot to a boil, then cover and reduce the heat to a simmer. Let it cook covered for 10 minutes.
- Uncover and Finish Cooking:
- Remove the lid and continue cooking for another 3 minutes, allowing some of the liquid to reduce.
- Add Cheese:
- Stir in the shredded cheddar cheese until it is completely melted and mixed into the chili mac.
Serve this hearty and comforting Chili Mac warm, perfect for a satisfying meal on any night.