Hearty Chili Mac Fusion (Print Version)
# Ingredients:
→ Chili
01 -
1 small onion, diced
02 -
235ml tomato sauce
03 -
120ml bell pepper, diced
04 -
425g can kidney beans, drained
05 -
120ml chicken broth
06 -
3 cloves garlic, diced
07 -
450g ground beef, 80% lean
08 -
1 tablespoon tomato paste
09 -
35g chili seasoning mix
10 -
410g can diced tomatoes, undrained
→ Mac and Cheese
11 -
240ml milk
12 -
180g cheddar cheese, shredded
13 -
2 tablespoons butter
14 -
1/4 teaspoon each: salt and pepper
15 -
1/2 teaspoon hot sauce
16 -
120ml heavy cream
17 -
1/2 teaspoon mustard powder
18 -
1/4 teaspoon onion powder
19 -
2 cups macaroni, uncooked
20 -
2 tablespoons flour
→ For Baking
21 -
Fresh parsley for garnish
22 -
180g cheddar cheese, shredded
# Instructions:
01 -
In a big pot, brown the ground beef over medium-high heat and break it apart as it cooks, about 2 minutes. Toss in the diced onions and let them soften while the meat finishes browning, about 5 minutes. Remove any extra grease.
02 -
Mix in the garlic and diced bell peppers, cooking them until the peppers soften, roughly 4 minutes. Stir in the chili spices and the tomato paste. Cook for another minute so the spices really wake up.
03 -
Add in the tomato sauce, the diced tomatoes (don’t drain them), and the chicken stock. Stir it all together, bring it to a rolling boil, then lower the heat so it gently bubbles. Pop the lid on slightly askew and cook while the mac and cheese is being prepared. Toss in the drained kidney beans during the last 10 minutes.
04 -
Set your oven to 200°C (400°F) to preheat.
05 -
Boil water, season it with salt, then toss in the macaroni. Cook just to al dente following the package instructions. Drain right away to keep it from getting mushy.
06 -
In a large pot, melt butter on medium heat until it’s bubbling slightly. Sprinkle in the flour, stirring constantly to make a roux, and let it cook for about 2 minutes.
07 -
While whisking, add the heavy cream a bit at a time. Do the same with the milk. Allow everything to boil lightly, then set it to simmer. Mix in the seasonings and hot sauce, then lower the heat to its lowest setting.
08 -
By the handful, sprinkle cheddar into the sauce, stirring after each addition to fully melt it. Once smooth, toss in the cooked macaroni, giving it a good mix to coat the noodles evenly.
09 -
Gently fold the chili into the pasta and cheese combo, adjusting how much chili you add depending on your taste. Use a silicone spatula to combine it evenly but carefully.
10 -
Sprinkle the remaining cheddar over the top and place it uncovered in the oven for 5 or so minutes, just until the cheese on top melts beautifully. Sprinkle with parsley leaves before serving.
# Notes:
01 -
Whip up your own spice mix using basics like chili powder, cumin, garlic powder, paprika, and oregano.
02 -
Leftover chili can be stored in the freezer for later meals.
03 -
Dial up the cheese factor by using a little less pasta so the sauce clings better.