One Pot Chili Mac

Ingredients

• Olive Oil (for drizzling)
• 1 Onion (medium, finely diced)
• 1 Red Pepper (medium, finely diced)
• 2 Garlic (cloves, finely diced)
• 500 g Minced/Ground Beef (preferably 10-12% fat)
• 1 tbsp Tomato Paste (heaped)
• 720 ml Beef Stock (or as needed)
• 500 g Tomato Passata (pureed tomatoes)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Paprika
• 1 tbsp Cumin
• 1 tbsp Hot Chilli Powder
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Ground Coriander
• 0.5 tsp Oregano
• 0.5 tsp Sugar
• 0.5 tsp Black Pepper
• 250 g Uncooked Macaroni
• 400 g Kidney Beans (1 can, drained)
• 200 g Cheddar (grated, or more to cover the top; divided)
• Coriander/Cilantro (finely diced, to serve (optional))
• Fresh Jalapeños (thinly sliced, to serve (optional))

Steps

1. 1

   In a large deep pot over medium-high heat, add a drizzle of olive oil.

2. 2

   Add the diced onion and red pepper and fry until soft and just starting to pick up color.

3. 3

   Add the diced garlic and fry for another minute or so until fragrant.

4. 4

   Add the ground beef to the pot and break it up with a wooden spoon until well crumbled and browned.

5. 5

   Stir in 1 heaped tbsp of tomato paste and fry for a couple of minutes.

6. 6

   Pour in the tomato passata, beef stock, and Worcestershire sauce.

7. 7

   Add all of the seasonings and spices: paprika, cumin, hot chilli powder, salt, ground coriander, oregano, sugar, and black pepper. Give it a good stir.

8. 8

   Stir in the drained kidney beans and the uncooked macaroni.

9. 9

   Bring the mixture to a steady simmer and stir occasionally until the macaroni is about 90% cooked through and the sauce has mostly thickened, but is still fairly saucy.

10. 10

    If the sauce begins to thicken too much before the macaroni is cooked, gradually add in water or extra stock as needed until the macaroni is al dente.

11. 11

    Turn off the heat and stir in 1 cup of the grated cheddar cheese until it melts into the sauce.

12. 12

    Check for seasoning and spice levels, adjusting if needed.

13. 13

    Sprinkle the remaining cheese on top of the dish.

14. 14

    Place the lid on the pot and allow the residual heat to melt the cheese (alternatively, you can melt it under a grill/broiler). The pasta will finish cooking and absorb more liquid during this time.

15. 15

    Sprinkle over the optional coriander/cilantro and jalapeños before serving.

Notes

If the sauce thickens too quickly, don't be afraid to add a splash of water or extra stock to ensure the pasta cooks properly. The pasta continues to absorb liquid while the cheese melts under the lid.

Nutrition per serving

• one-pot
• main
• dinner
• comfort food
• chili mac
• beef
• pasta