Check out what my friends at Good Cheap Eats had to say about this Chili Mac:
It smells delicious! I subbed Mexican chili powder and pintos with chipotle as it was what I had. I have tons of shredded cheese ready to top it with because everything is better with tons of cheese. I’m thinking a bit of sour cream too.
Sounds like that would add some more kick which I love! I did play around with the seasoning a bit to get the flavor I liked, but started out with what was suggested. The crock was absolutely cleaned out and my son went in for thirds! I served it with warm, buttered bread for a wholesome, tummy-warming meal that everyone adored.
Ingredients
1 1/2 pounds ground beef or turkey
salt and pepper to taste
3 (15-ounce ) cans pinto beans, drained
1 (14.5-ounce) can Hunts diced tomatoes
2 cups Progresso chicken broth
1 (8-ounce) can Hunts tomato sauce
1 (4-ounce) can diced green chiles
1/4 cup McCormick chili powder
1 tablespoon McCormick onion powder
1 tablespoon McCormick garlic powder
1 teaspoon McCormick ground cumin
12 oz. dry macaroni
Kraft shredded cheese and chopped cilantro for serving
Instructions
In a large skillet over medium high heat, brown the ground beef. Season to taste with salt and pepper and transfer the meat to the crock of the slow cooker.
Add the beans, tomatoes, chicken broth, tomato sauce, green chiles, chili powder, onion powder, garlic powder, and cumin. Stir well to combine. Cook on HIGH for 4 hours, or on LOW for 6 to 8 hours.
At some point before serving, cook the macaroni to al dente, according to package directions. Rinse and drain. Chill if making several hours in advance.
At serving time, stir in the macaroni and serve with shredded cheese and chopped cilantro.
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Quick Tip: The cheesier the better, add as much as you like while cooking even to thicken the chili mac.
Thank you to Good Cheap Eats for this awesome recipe!
