Mac & Cheese Chili

  • 2 Tbsp olive oil
  • 4 Cloves garlic, minced
  • 1 Onion, diced
  • 1 Pound ground beef
  • 8 Cups chicken broth
  • 2 (14.5-ounce) Cans diced tomatoes
  • 2 Cans Great northern beans, drained and rinsed
  • 2 Cans kidney beans, drained and rinsed
  • 1 Packet Chili-O Seasoning
  • 2 Tsps Cumin
  • Salt and pepper, to taste
  • 1 Box uncooked elbows pasta
  • 1 Block Sharpe cheddar cheese, shredded
  • 2 tablespoons chopped fresh parsley leaves

In a large pot sauté garlic & onion in olive oil until fragrant & translucent. Add ground beef, brown until crumbly. Drain excess fat from ground beef.

Return to pot stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.

The kids like sour cream on the side!

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