Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 2 cups water
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the ground beef, onion, and red bell pepper until the beef is no longer pink and the vegetables are tender.
2. Add the garlic, chili powder, cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes, kidney beans, tomato sauce, water, and elbow macaroni. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 12-15 minutes, or until the macaroni is tender and the sauce has thickened.
5. Stir in the shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
6. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking the ground beef, onion, and red bell pepper
- Low heat for simmering the chili mac skillet
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 485
- Fat: 22g
- Carbohydrates: 41g
- Protein: 30g
- Fiber: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef
- Green bell pepper can be used instead of red bell pepper
- Black beans or pinto beans can be used instead of kidney beans
- Different types of cheese can be used instead of cheddar cheese
Variations:
- Add diced jalapenos for extra heat
- Top with sour cream and chopped fresh cilantro before serving
- Use different types of pasta, such as penne or rotini
- Add corn or diced zucchini for extra vegetables
Tips and tricks:
- Make sure to use a large skillet with a lid to ensure the macaroni cooks evenly and the sauce thickens properly.
- If the skillet is too dry, add more water as needed to prevent the macaroni from sticking to the bottom of the skillet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh cilantro on top.
Garnishes:
- Sour cream
- Chopped fresh cilantro
- Diced jalapenos
Pairings:
- Cornbread
- Salad
Suggested side dishes:
- Cornbread
- Salad
Troubleshooting advice:
- If the macaroni is still too firm after simmering, add more water and continue cooking until tender.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Chili mac is a classic American dish that combines chili with macaroni and cheese.
Flavor profiles:
- Spicy, savory, cheesy
Serving suggestions:
- Serve hot with your favorite side dishes and garnishes.
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