Chili Mac
Brrr, it’s really cold out! That means it’s time to put on a big pot of soup, stew—or, in this case—chili mac.
I have not one, but two, large red Tupperware bowls that are in constant use all year. If I don’t see one of the big red bowls in my fridge, then I know it’s time to make a recipe that fills one up. I’ve heard that there are people who don’t like leftovers which is hard for me to understand. If I put the effort into making something that takes time and creates dishes/pots to wash, then I definitely want to have some leftovers that are easy to microwave and enjoy once again.
Chili mac falls into the big red bowl category. This is a pretty easy recipe to throw together as all you need is a pound of hamburger and, in my case, some pantry items that are always on my shelves and in my fridge. Other than sautéing some onion and garlic with the hamburger, everything else is just dumped in. While the chili simmers, I cook some elbow macaroni separately. That’s it—I can get the meal on the table in about a half hour.
It’s filling, satisfying, and delish—not necessarily in that order. Hubby and I enjoyed this last night, and we’re already looking forward to some leftovers for lunch or another easy dinner. 
Chili Mac
Ingredients
- 1 to 2 tbl. olive oil
- 1 large onion, chopped
- 1 lb. 85% ground beef
- 3 large cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 can white kidney beans (cannellini), drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 2 tsp. chili powder
- 1 1/2 tsp. cumin
- Salt and freshly ground black pepper, to taste
- 8 oz. elbow macaroni, cooked separately
Optional Garnishes
- Shredded cheddar cheese
- Sour cream
- Cilantro
- Tortilla strips
Directions
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add the onion and sauté for about 5 minutes before adding the ground beef. Cook the beef until it is browned and crumble the beef as it cooks. Drain any excess fat.
Stir in garlic until fragrant, about 1 to 2 minutes.
Stir in the chicken broth, tomatoes, beans, chili powder, and cumin. Season to taste with salt and pepper. Bring to a lively bubble and then lower heat to keep at a low simmer.
While chili is simmering, cook the elbow macaroni according to directions to achieve an al dente texture. I always cook and keep pasta separate from any soup or chili recipes I make. If you cook or add the pasta to a hot broth, the pasta will eventually get too soft and be in danger of turning to mush. That is sacrilege to this Italian! Pasta has to be al dente, or I will be very unhappy. In fact, I’ve been known to throw overcooked pasta out and start over. Thankfully, that doesn’t happen too often. Cooking and storing the pasta separately also allows people to add as much or as little—or even none of it—to their bowls. These days, a lot of people are counting their carbs or have a wheat intolerance, so this is a good solution overall.
When the pasta is cooked, put it in a serving/storage bowl and add a drizzle of olive oil to keep it from sticking.
Now, you’re ready to dish up the chili mac—with or without the mac! Serve with the optional garnishes and enjoy.
Source: A Frantastic original