Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can tomato sauce (8 oz)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 pound elbow macaroni
- 2 cups shredded cheddar cheese
Special equipment needed:
- Large pot
- Colander
- Baking dish
Step-by-step instructions:
1. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, paprika, cayenne pepper, salt, and pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
5. While the chili is simmering, cook the elbow macaroni according to the package instructions. Drain the macaroni in a colander.
6. Preheat the oven to 350°F.
7. Add the cooked macaroni to the pot with the chili and stir to combine.
8. Pour the chili mac mixture into a baking dish and sprinkle the shredded cheddar cheese on top.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 51g
Protein: 36g
Sodium: 800mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Black beans or pinto beans can be used instead of kidney beans.
- Monterey Jack cheese or pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add diced bell peppers or jalapenos to the chili for extra flavor and heat.
- Top the chili mac with sliced avocado or sour cream before serving.
- Use different types of pasta, such as penne or rotini, instead of elbow macaroni.
Tips and tricks:
- Make the chili ahead of time and store it in the refrigerator until ready to use.
- Use a combination of mild and hot chili powder to adjust the level of spiciness.
- Top the chili mac with crushed tortilla chips for added crunch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chili mac in the microwave or oven until heated through.
Presentation ideas:
Serve the chili mac in individual bowls and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro, green onions, sliced avocado, sour cream, crushed tortilla chips
Pairings:
Serve the chili mac with a side salad or garlic bread.
Suggested side dishes:
Green salad, garlic bread, cornbread
Troubleshooting advice:
- If the chili mac is too dry, add a little bit of water or chicken broth to the mixture before baking.
- If the cheese is not melting evenly, cover the baking dish with foil and bake for an additional 5-10 minutes.
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 popular American dish that originated in the Midwest during the Great Depression. It was a simple and affordable meal that combined chili with macaroni noodles.
Flavor profiles:
Spicy, savory, cheesy
Serving suggestions:
Serve the chili mac with a dollop of sour cream or a sprinkle of chopped cilantro for added flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A