Chili Mac & Cheese (Recipe 55 of 125)

Photo from Delish

I think I have now learned my lesson. Chili Macs are not for me. Don't get me wrong, this was good. I just don't think chili and mac should go together. They really need to be two different things. 

The only problem with this recipe, which to be fair isn't a huge issue, 2 cups cheese is not enough to make it cheesy enough. It needs more cheese. 

Chili Mac & Cheese
Delish

Serves 6

• 1 T canola oil
• 1 large white onion, chopped
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 (15-oz.) can fire-roasted diced tomatoes
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 T chili powder
• 2 tsp cumin
• 1/4 tsp cayenne pepper
• 3 c low-sodium chicken broth
• 12 oz. pasta, such as orecchiette or shells
• 2 c shredded cheddar
• Freshly chopped chives, for garnish

In a large pot over medium heat, heat oil. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.

Return pot to heat and add diced tomatoes, kidney beans, chili powder, cumin, cayenne, chicken broth, and pasta and bring to a simmer. Simmer until pasta is al dente, 14 to 15 minutes.

Remove from heat and stir in cheddar until just melted.

Garnish with chives and serve.