I love having a well stocked pantry! All I needed to pick up from the grocery store today for this meal was the ground beef. This is the kind of meal I like to make when I don’t want to put too much effort or thought into dinner – sorry, family! I don’t think they’ll mind;) They’re concern isn’t how much time a meal took but it does have to taste good, of course.
This recipe delivers smoky, slightly sweet flavor with a hint of spice. I didn’t add quite the full amount of green chiles for Little S – she’s so picky as it is, I didn’t want her to feel justified in not liking this meal. It’s so good and she’s still moping at the table picking at her food. M on the other hand loved it and had two helpings! God has a sense of humor is all I can say – they’re so different:) Either way, I’m going to have to make this again soon. Thanks for reading, enjoy!
Chili Mac Ingredients – adapted from The Cooking Photographer
- 1 tablespoon olive oil
- 1 ¼ pounds lean ground beef
- Salt and pepper to season beef
- 1 onion, diced
- 1 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 1 teaspoon salt
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 (4.5 ounce) can chopped mild green chiles
- 8 ounces (2 cups) elbow macaroni
- 2 cups water
- 1 cup shredded pepper jack cheese
- ½ cup cheddar cheese
- Freshly ground pepper
1. Heat oil in a 12-inch non-stick skillet over medium heat and add ground beef and diced onion. Season with a dash of salt, pepper, onion powder, and garlic powder. Once the meat is no longer pink, strain off the grease in a colander and place the meat mixture back in the pan.
2. Add chili powder, cumin, onion powder, coriander, 1 teaspoon salt, minced garlic and brown sugar and cook over medium heat for 1 to 2 minutes until fragrant.
3. Stir in tomato sauce, diced tomatoes with roasted garlic, can of green chiles, elbow macaroni, and 2 cups water. Stir to combine, cover and keep at a high simmer for about 14 minutes or until juices are absorbed and macaroni is tender.
4. Stir in pepper jack, vintage cheddar, and cilantro and season with freshly ground pepper. Taste for salt and add if needed. Garnish with sour cream and parsley if desired.