Wednesday, October 22, 2014
One Pot Chili Mac & Cheese Recipe and Review
You can find the original recipe here.
I made some changes to the recipe based on family preferences and also what I had on hand.
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup onion, diced
1 pound ground beef
4 cups chicken broth
1 (14.5oz) can diced tomatoes
1 can canned red kidney beans, drained and rinsed
1 can Great Northern beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and Pepper to taste
10 ounces uncooked elbow pasta
3/4 cup shredded cheddar cheese or any other blend that you have on hand
2 tablespoons fresh or dried parsley
Heat the olive oil in a large skillet over medium high heat. Add garlic, onion, and ground beef. Crumble up the ground beef and cook until browned. Drain off excess fat if necessary.
Stir in the chicken broth, canned tomatoes, beans, chili powder, cumin, salt, pepper, garlic powder, and onion powder. Bring to a simmer/boil and stir in the pasta shells. Bring back to a boil and then reduce heat and cover. Simmer for about 13 to 15 minutes or until the pasta is cooked. Remove from the heat and add in the cheese. Cover the pot and let the cheese melt. You can then add in the dried or fresh parsley.
I placed some sour cream and Parmesan on top and served this with a side of buttered bread.
Here is my YouTube video showing you how I made this recipe and my review is at the end.
We enjoyed this recipe and hope that you give it a try.
We all three through that this recipe would be great on a really cold day and serve it with cornbread.
I also mention in the video that after this cooks, you could place it in a crock pot on warm and family could munch on it all day.
Thanks for looking.
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