Chili Mac
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Yields: 6
Instructions
In a large pot over medium heat, heat oil. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat. Return pot to heat and add diced tomatoes, kidney beans, chili powder, cumin, cayenne, chicken broth, and pasta and bring to a simmer. Simmer until pasta is al dente, 10 to 15 minutes. Remove from heat and stir in cheddar until just melted. Taste and season with salt to taste. Garnish with chives and serve.
Ingredients
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tbsp. canola oil Notes: 1
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large white onion Notes: 1, chopped
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garlic Notes: 3 cloves, minced
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lb. ground beef Notes: 1
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can fire-roasted diced tomatoes Notes: 1, 15-oz.
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can kidney beans Notes: 1, 15-oz., drained and rinsed
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tbsp. chili powder Notes: 1
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tsp. cumin Notes: 2
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tsp. cayenne pepper Notes: 1/4
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low-sodium chicken broth Notes: 3
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oz. pasta Notes: 12, such as orecchiette or shells
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shredded cheddar Notes: 2
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kosher salt
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Freshly chopped chives Notes: for garnish