Chili Mac Recipe

Ground beef: Provides a rich and savory base for the dish.

Kidney beans: Adds texture and protein, making the chili hearty.

Diced tomatoes: Brings a fresh and tangy flavor to the chili.

Elbow macaroni: The pasta component that makes this dish a mac and cheese hybrid.

Shredded cheddar cheese: Melts into the dish, adding a creamy and cheesy finish.

Chopped onion: Adds sweetness and depth of flavor when cooked.

Minced garlic: Infuses the dish with a robust and aromatic flavor.

Chili powder: Provides the signature chili flavor with a bit of heat.

Ground cumin: Adds a warm, earthy flavor that complements the chili powder.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

When browning the ground beef, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and better texture in your chili mac. Additionally, to enhance the flavor, allow the onion and garlic to cook until they are just starting to caramelize before adding the spices. This will deepen the overall taste of the dish.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• kidney beans - Substitute with black beans: Black beans have a similar texture and can absorb flavors well, making them a good alternative.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato flavor and consistency, though they are slightly more saucy.

• elbow macaroni - Substitute with rotini pasta: Rotini pasta can hold onto the sauce and ingredients similarly to elbow macaroni.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a different depth to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent than fresh garlic.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, offering a more subtle peppery taste.

• Allow the chili mac to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the cooled chili mac into airtight containers. For individual servings, use smaller containers to make reheating easier.

• Label each container with the date of storage. This ensures you keep track of freshness and consume the chili mac within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the chili mac within 3-4 days. This keeps the flavors intact and the macaroni from becoming too soft.

• For longer storage, place the containers in the freezer. The chili mac can be frozen for up to 2-3 months without significant loss of quality.

• When ready to reheat, thaw the frozen chili mac in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the chili mac in a saucepan over medium heat, stirring occasionally. Add a splash of water or broth if the mixture appears too thick.

• Alternatively, reheat in the microwave. Place the chili mac in a microwave-safe dish, cover loosely, and heat in 1-2 minute intervals, stirring in between, until thoroughly heated.

• For a fresh twist, sprinkle additional shredded cheddar cheese on top before reheating. This adds a gooey, melty texture that enhances the dish.

• Enjoy your reheated chili mac with a side of crusty bread or a simple green salad for a complete meal.

• Stovetop Method:

  1. Place your leftover chili mac in a saucepan.
  2. Add a splash of water or broth to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. If desired, sprinkle a bit more shredded cheddar cheese on top and cover until melted.

• Microwave Method:

  1. Transfer your chili mac to a microwave-safe dish.
  2. Add a small amount of water or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap (leave a small vent).
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chili mac in an oven-safe dish.
  3. Add a bit of water or broth and cover the dish with aluminum foil.
  4. Bake for about 20 minutes, or until heated through.
  5. Remove the foil and sprinkle some extra shredded cheddar cheese on top if desired. Bake for an additional 5 minutes until the cheese is melted and bubbly.

• Slow Cooker Method:

  1. Transfer the chili mac to your slow cooker.
  2. Add a splash of water or broth.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until warmed through.
  4. Optionally, add more shredded cheddar cheese during the last 10 minutes of reheating.

• Large pot: Used for cooking the ground beef and combining all the ingredients. It needs to be large enough to hold the entire chili mac mixture.

• Wooden spoon: Ideal for stirring the ingredients together and ensuring they are well combined.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe and stable surface for chopping the onion and mincing the garlic.

• Measuring spoons: Used to measure out the chili powder, ground cumin, salt, and black pepper accurately.

• Measuring cup: Necessary for measuring the elbow macaroni and shredded cheddar cheese.

• Can opener: Required for opening the cans of kidney beans and diced tomatoes.

• Colander: Used to drain and rinse the kidney beans before adding them to the pot.

• Grater: Handy for shredding the cheddar cheese if it is not pre-shredded.

• Ladle: Useful for serving the hot chili mac once it is ready.

Pre-cook the beef: Brown the ground beef in advance and store it in the fridge. This saves time when you start cooking.

Chop ahead: Dice the onion and mince the garlic beforehand. Store them in airtight containers.

Use canned beans: Opt for canned kidney beans to skip the soaking and cooking process.

Pre-measure spices: Measure out the chili powder, ground cumin, salt, and black pepper into a small bowl ahead of time.

Shred cheese early: Shred the cheddar cheese and keep it in the fridge until needed.