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Chili mac

  • 500 g Ground Beef
  • 500 g Dry Macaroni Pasta
  • Seasonings
    • 1 T Paprika
    • 1 t Garlic Powder
    • 1 t Onion Powder
    • 1 t Cumin Seed, ground
    • 1 t Dried Oregano
    • 1/2 t Medium-Grain Salt
    • 1/2 t MSG
    • 1/2 t Black Peppercorn, ground
    • 1/4 t Dried Cayenne Pepper, ground
  • 480 g Canned Roma Tomatoes
  • 480 g Canned Beans, drained
  • 100 g Cheddar Cheese, grated
  1. Cook pasta according to package directions. Drain and set aside.
  2. Brown beef in a large skillet or Dutch oven over medium-high heat, breaking it up, until browned, about 5 minutes. Drain excess fat.
  3. Add seasonings and cook 1 minute until fragrant.
  4. Simmer. Add tomatoes and beans. Bring to temperature, then reduce heat and simmer at least 30 minutes.
  5. Finish. Remove from heat. Stir in pasta. Rest 5 minutes. Stir in cheese until cheese is melted. Serve.