Description
Discover how to make Chili Mac with this easy-to-follow recipe. Learn the perfect blend of spices and techniques for a comforting, flavorful dish everyone will love.
Ingredients
1 yellow onion($0.70)
2 clovesgarlic($0.08)
1 Tbsp (15 ml) olive oil($0.22)
1 lb (454 g).ground beef(see notes, $4.98)
2 Tbsp (30 ml) all-purpose flour($0.03)
1 Tbsp (15 ml) chili powder($0.30)
1/2 tsp (3 ml) smoked paprika($0.05)
1/2 tsp (3 ml) garlic powder($0.05)
1/2 tsp (3 ml) dried oregano($0.05)
8 oz (227 g).tomato sauce($0.56)
3 cup (720 ml) sbeef broth(see notes, $0.39)
1/2 lb (227 g).uncooked macaroni (about 2 cup (480 ml) s, $0.59)
1 cup (240 ml) shredded cheddar($0.98)
Instructions
1. Chop the yellow onion and finely chop the garlic cloves. Place them in a large deep pan or Dutch oven with olive oil and cook over medium heat until the onions become soft and clear (approximately 5 minutes).
2. Add the ground beef to the pan and keep stirring and cooking until the beef is fully cooked. If using ground beef with higher fat, consider draining the extra fat now.
3. Mix in the flour, chili powder, smoked paprika, garlic powder, and oregano with the beef and onions. Continue cooking and stirring for around two minutes, ensuring the flour and spices cover the bottom of the pan without burning.
4. Pour the tomato sauce and beef broth into the pan and stir thoroughly, making sure to scrape and dissolve any browned bits from the bottom.
5. Add the uncooked macaroni and combine well. Cover the pan with a lid and increase the heat to medium-high. Let the broth reach a full boil. Once boiling, stir the pasta briefly to dislodge any that is stuck to the bottom, lower the heat to medium-low, and cover with the lid again.
6. Let the macaroni simmer, stirring occasionally and always replacing the lid, until the pasta is tender and the broth has thickened into a rich red sauce (about 10 minutes).
7. Mix half of the shredded cheddar into the sauce until it melts, and sprinkle the remaining cheese on top. Cover the pot with a lid, turn off the heat, and let the residual heat melt the cheese on top. Serve hot and enjoy!
Notes
1. For a richer flavor, you can substitute beef broth with chicken broth if desired.
2. If you prefer a thicker sauce, let the dish simmer uncovered for a few additional minutes to reduce the liquid.
3. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop with a splash of broth.
4. To avoid clumping, ensure you stir the pasta occasionally while simmering, especially if using a different pasta shape.
