Chili Mac and Cheese

Name: Chili Mac and Cheese
Total time: 40 min
Ingredients: 1 tbsp Olive oil; 2 Garlic; 1 Onion; 1 Bell pepper; 500 g Ground beef; 800 g Canned tomato, crushed; 420 g Red bean; 2 ½ cups Beef broth; 250 g Macaroni pasta; 2 cups Cheese, shredded; ¼ cups Cilantro; ½ tsp Cayenne pepper; 2 tsp Paprika powder; 2 tsp Cumin, powder; 1 ½ tsp Onion powder; 1 tsp Oregano, dried; ½ tsp Black pepper; 2 ½ tsp Salt

By RecipeTin Eats · 40 min

Ingredients

Olive oil1 tbsp
Garlic2
Onion1
Bell pepper1
Ground beef500 g
Canned tomato · crushed800 g
Red bean420 g
Beef broth2 ½ cups
Macaroni pasta250 g
Cheese · shredded2 cups
Cilantro¼ cups
Cayenne pepper½ tsp
Paprika powder2 tsp
Cumin · powder2 tsp
Onion powder1 ½ tsp
Oregano · dried1 tsp
Black pepper½ tsp
Salt2 ½ tsp

Instructions

Heat the oil in a large pot over high heat. Add the garlic and onion and cook for 1 minute. Add the capsicum and cook until the onion is translucent.
Add the beef and cook, breaking it up as you go, until it turns from red to brown.
Add all remaining ingredients except the cheese. Stir, bring to a simmer, then reduce the heat to medium.
Cover and cook for 12 minutes, or until the macaroni is al dente (just cooked, still a little firm). The sauce should be saucy but not have lots of liquid.
Turn off the stove but leave the pot on it. Stir in half the cheese; the sauce should be a bit saucy. Adjust salt and pepper to taste.
Top with the remaining cheese, cover and leave for about 2 minutes until the cheese melts. The sauce will keep absorbing liquid during this time.
Sprinkle with coriander if desired and serve immediately.

Summarized from RecipeTin Eats's video. Watch it for the details.

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