Homemade Chili Mac

You heard that right - it's homemade and healthier than the from-the-box chili mac that you're probably used to. As soon as I saw this recipe I knew I wanted to try it, and I also knew that we'd probably love it. Chili Mac is comfort food, but luckily this recipe wasn't too unhealthy. I subbed in ground chicken for the beef, and the rest of the ingredients are pretty good for you! Use a low-sodium broth if you want to help reduce the sodium in this dish. I also used no-salt tomato paste and beans.

This recipe makes a ton of food, and while I thoroughly enjoyed the leftovers the husband thought they were a tad soggy. Next time I'd probably only make half the recipe.

Chili Mac

Ingredients:
1 lb lean ground hamburger
1 medium onion, diced
1 medium bell pepper, diced
2 cloves garlic, diced
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried cilantro
chili powder to taste (optional)
1 – 6 oz can tomato paste
1 – 15 oz can kidney beans, rinsed and drained
4 cups beef stock
2 cups elbow macaroni
2 cups mild cheddar shredded cheese
2 cups chopped fresh tomatoes, or 1 can (15 oz) diced tomatoes
olive oil
freshly chopped cilantro, as garnish

Directions:

1. Preheat a large skillet. Drizzle with olive oil. Add ground beef, onions, bell peppers and garlic. Cook until beef is browned and vegetables are tender.

2. Add cumin, paprika, oregano, cilantro and salt and pepper to ground beef. Add chili powder at this step if you want a spicier dish. Add tomato paste, kidney beans, diced or canned tomatoes and beef stock. Bring to a boil and add macaroni.

3. Turn to a simmer and cover. Cook until macaroni is tender, about 10 minutes. Add cheese and mix until blended.