As soon as this recipe popped up on damndelicious.net, I knew that I had to make it. She only posted it 6 days ago and I have already recreated it in my own kitchen! It just looked so satisfying and comforting. And it did not disappoint! The pasta was perfectly cooked and the texture of the beans added bites of creaminess. My husband and I were both bigs fans of this meal. And, it was just what I need to soothe my soul after Duke’s very depressing loss this afternoon! (Stupid March Madness!! Sigghhhhhhhhh.)
But, I digress…
An added bonus to this meal is that it’s a one pot wonder, making clean up a breeze! It’s also a really simple recipe to follow. It took me a little longer than 30 minutes, but I didn’t mind. The recipe made a huge pot (partly because I increased most ingredients a bit from the original recipe), so plan on leftovers. I am very happy to have them though.
Start with the beef…
- Heat a couple tablespoons of EVOO in a large dutch oven over medium-high heat.
- Add 1 pound of ground beef.
- Break the meat up with a wooden spoon.
- Cook, stirring every now and then, until the meat is browned.
- Season the beef with some s&p.
- Chop up 1 onion and 2 cloves of garlic.
- Add the onion and garlic to the pot.
- Stir everything and cook until the onions are translucent and tender.
- Pour in 4 cups of chicken broth.
- Add 1 small can of diced tomatoes.
- Rinse and drain 1 small can of dark red kidney beans. Add them to the pot.
- Do the same with a small can of white kidney beans.
- Season with about 3 teaspoons of chili powder.
- Finish with 1½ teaspoons cumin.
- Season with more s&p.
- Stir to combine everything.
- Bring to a boil.
- Pour in 1 pound of elbow pasta.
- Stir again and make sure that all of the pasta is covered by the liquid.
- Return to a boil, then cover, reduce the heat, and let simmer for 15 minutes.
- When you remove the lid, it should look like this:
- Give everything a good stir.
- Add about 1½ cups sharp cheddar cheese.
- Stir one last time until the cheese has melted.
- Just before serving, mince up some parsley for a garnish.
Two Years Ago: Corned Beef
Cheddar Chili Mac (serves 8)
- 2 tablespoons extra virgin olive oil
- 1 pound ground beef
- freshly ground black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 small can diced tomatoes
- 1 small can white kidney beans, drained and rinsed
- 1 small can dark red kidney beans, drained and rinsed
- 3 teaspoons chili powder
- 1½ teaspoons cumin
- 1 pound elbow pasta
- 1½ cups sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped
- Heat the olive oil in a large dutch oven over medium-high heat.
- Add the beef, and break it up with a wooden spoon.
- Cook until browned, stirring occasionally.
- Season the beef with salt and pepper.
- Add the broth, tomatoes, beans, chili powder, and cumin.
- Stir to combine.
- Bring to a boil.
- Add the elbow pasta.
- Bring back to a boil, cover, and reduce the heat to a simmer.
- Cook for 15 minutes.
- Remove the cover and stir in the cheddar cheese until melted.
- Top with the parsley when serving.