Cheesy Chili Mac
This 1 skillet dish is reminiscent of American Goulash, made with tomatoes, ground meat, elbow macaroni and cheese. It is quick comfort food for an easy weeknight meal. We just about always build a bowl, it is easier for Gluten and Gluten Free options.
Cheesy Chili Mac
Divide the grated cheese, half goes into the chili and sprinkle the remaining cup on individual bowls. This is very mild, and the girls love it. Heat it up with your favorite hot sauce if you wish and garnish with any herbs you may have on hand.
Ingredients
- 1.1 lb. (500 gr) ground turkey, chicken or beef
- 1 – 2 TBSP olive oil
- ½ cup (60 gr) red onion, diced
- ½ cup (60 gr) red pepper, diced
- 1 cup beef stock
- 14 oz (398 ml) can fire roasted diced tomatoes
- 14 oz. (398 ml) can cannellini beans, rinsed and drained (217 gr)
- 1 TBSP chili powder
- 1 tsp. dried oregano
- ½ tsp salt
- ¼ tsp. pepper
- 2 cups (150 gr) old cheddar cheese, divided
- elbow macaroni
Instructions
- Generally, we use ground turkey so there is no need to drain any fat off. If you use beef add that step into the recipe after scramble frying the meat.
- Heat oil in a skillet and add ground meat. About halfway through cooking add the onions and peppers. Drain if using beef.
- Add the beef stock, fire roasted diced tomatoes and all of the spices. Do not add the beans or cheese at this stage.
- Bring to a boil, reduce heat to medium and simmer for 30 minutes. There will still be liquid in the pan, it just won’t be soupy.
- Cook elbow macaroni so that it is cooked and drained at the end of the 30 minutes.
- Add beans and half of the cheese (1 cup/75 gr). Gently stir so that the cheese melts and incorporates and beans warm.
- Serve in individual bowls, and top with more cheese, herbs and hot sauces if desired.
Notes
This is a very mild dish unless you add hot sauces. We prefer a very mild red wine like a Pinot Noir or Chianti.
We have paired:
- Kirkland Chianti
- Kirkland Pinot Noir