Chili Mac and Cheese

Por Sip and Feast · 45 min

Ingredientes

Modo de preparo

1. Bring a large pot of salted water (2 tablespoons per gallon) to a boil. Preheat the oven to 375°F.
2. Heat the olive oil in a large pan over medium heat. Add the ground chuck and brown it. Add the chili powder, cumin, garlic powder, oregano, salt and cayenne, mix well, and cook 2 more minutes. Remove the meat with a slotted spoon to a plate.
3. Add the bell pepper and onion to the pan and cook until soft, about 7 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the tomatoes, the beef, the beef stock and the beans, and bring to a simmer. Simmer at least 10 minutes.
4. Start cooking the pasta, stopping 2 minutes before it is fully cooked.
5. Taste the chili and season with salt and pepper if needed. Add the pasta and 3 cups of the shredded cheese and stir. Turn off the heat and pour everything into an oiled baking dish. Top with the remaining cheese.
6. Bake for 10 minutes, then broil until browned and bubbly, about 2–3 more minutes, watching carefully so it does not burn. Let rest 10 minutes before eating.

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