Ground Beef Chili Mac And Cheese

Chili Mac and Cheese with beans is the ultimate mash up of TWO favourites -- Chili PLUS Mac and Cheese! Using leftover chili OR chili made from scratch, this casserole is ready and on the table in less than 30 minutes! Incredible flavours that the whole family will go crazy for!

INGREDIENTS:

• 8 oz (250g) dry weight elbow or macaroni pasta, cooked to al dente and drained
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1/2 green pepper (capsicum), seeded and diced
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 pound (500g) lean ground beef
• 1 tablespoon each ground cumin and red chili powder or Cayenne (adjust to your tastes)
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon salt
• 7 oz (200g) crushed tomatoes
• 7 oz (210g) tomato puree (or Passata, condensed tomato soup for Aussies)
• 1 cup (250 ml) beef or chicken broth
• 1 tablespoon tomato paste
• 14 oz (400g) red kidney beans, drained
• 7 oz (200g) black beans, drained
• 1 cup shredded Cheddar Cheese (or Monterey Jack)
• 1 cup shredded mozzarella cheese

INSTRUCTIONS:

1. Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum) and garlic, sautéing for a further minute until the garlic is fragrant. 
2. Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings. 
3. Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 10 minutes). 
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You can find complete recipes click here!

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