#chilimac

Chili and cheesy macaroni come together in Skillet Cheesy Chili Mac, a hearty and comforting one-pan meal. It's great for a quick dinner during the week.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz tomato sauce. 2 cups beef broth. 1 tbsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 2 cups elbow macaroni. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro optional.

Instructions: Warm up the ground beef in a big pan over medium-low heat until it turns brown. Add the minced garlic and diced onion and cook until the onion is soft. Add the tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper, and mix them all in. Bring to a low boil. Put elbow macaroni into the pan. Cover and cook for 10 to 12 minutes, stirring every now and then, until the macaroni is soft. Put cheddar cheese shreds on top of the macaroni when it's done cooking. Leave it alone for a while to melt. If you want, you can add chopped fresh cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

A hearty and flavorful vegan chili mac recipe that's easy to make and perfect for a cozy meal. The combination of pasta, beans, and spices makes this dish a satisfying and comforting option for lunch or dinner.

Ingredients: 2 cups macaroni pasta. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup corn kernels. 1 onion, chopped. 2 cloves garlic, minced. 2 tbsp chili powder. 1 tbsp cumin. 1 tsp smoked paprika. 1/2 cup nutritional yeast. 2 cups vegetable broth. Salt and pepper, to taste.

Instructions: Cook macaroni according to package instructions, drain, and set aside. In a large pot, saut onion and garlic until softened. Add chili powder, cumin, and smoked paprika, and cook for another minute. Add black beans, kidney beans, diced tomatoes, corn, nutritional yeast, and vegetable broth. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally. Add cooked macaroni to the pot and stir to combine. Season with salt and pepper, to taste. Serve hot, optionally topped with vegan cheese and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

Chili and creamy mac and cheese come together in one pot to make a hearty and tasty dish called One Pot Chili Mac and Cheese. Everyone in the family will love this quick and easy one-pot meal.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 14.5 oz can diced tomatoes. 1 15 oz can tomato sauce. 1 15 oz can kidney beans, drained and rinsed. 2 cups beef broth. 2 cups elbow macaroni. 2 tablespoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 1/2 cups shredded cheddar cheese. Fresh cilantro, for garnish optional.

Instructions: In a large pot, cook ground beef over medium heat until browned. Drain excess fat. Add diced onion and minced garlic to the pot. Cook for a few minutes until the onion is translucent. Stir in diced tomatoes, tomato sauce, kidney beans, beef broth, elbow macaroni, chili powder, cumin, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes, or until the macaroni is tender and the sauce has thickened. Stir in shredded cheddar cheese until melted and creamy. Garnish with fresh cilantro if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Ultimate One Pot Chili Mac is a comforting and hearty dish that combines the flavors of chili and macaroni and cheese into one delicious meal. Perfect for a cozy dinner or feeding a crowd, this recipe is easy to make and requires just one pot for easy cleanup.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz diced tomatoes. 1 can 15 oz tomato sauce. 2 cups beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 cups elbow macaroni. 1 cup shredded cheddar cheese. 2 tablespoons chopped fresh cilantro optional.

Instructions: Over medium heat, brown the ground beef in a large pot or Dutch oven until it is no longer pink. Peel and chop the onion and bell pepper into small pieces. Cook the vegetables until they get soft. Toss in the beef broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Make sure the spices are well mixed. Bring the mix to a boil, then lower the heat and let it cook for 10 minutes. Add the elbow macaroni and stir it in. Simmer for another 10 to 12 minutes, or until the pasta is cooked al dente. Take it off the heat and mix in the cheddar cheese shreds until they melt and become creamy. If you want, you can add chopped fresh cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes