Chili Mac

Ingredients

• 1 lb (450g) ground beef, 80/20
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 cup (115g) macaroni
• 1 cup (115g) shredded cheddar cheese
• 1 tsp (5g) chili powder
• 1 tsp (5g) ground cumin
• Salt and pepper, to taste
• 1/4 cup (60ml) water
• 2 tbsp (30g) tomato paste
• 1/4 cup (15g) chopped fresh cilantro, optional

Instructions

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until it's no longer pink, about 5-7 minutes.
2. Drain the excess fat from the pot, then add the diced onion and cook until it's translucent and starting to caramelize, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Stir in the chili powder and ground cumin, cooking for 1-2 minutes to allow the spices to bloom.
5. Add the diced tomatoes, red kidney beans, macaroni, shredded cheese, salt, and pepper, stirring to combine.
6. Add the water and tomato paste, stirring to combine, then bring the mixture to a simmer.
7. Reduce the heat to low and let the chili mac cook, covered, for 20-25 minutes, or until the macaroni is al dente and the sauce has thickened.
8. Taste and adjust the seasoning as needed, then serve hot, garnished with chopped fresh cilantro if desired.