Chili Mac and Cheese - Quick and Easy!

Heat a large pot (4-quart or larger) over medium heat.

Add about 1 to 1 and 1/2 tbsp olive oil or avocado oil to the pot.

Bring a large pot of salted water to a boil (2 tbsp salt per gallon of water).

Preheat the oven to 375°F.

Add 1 and 1/4 lbs ground chuck to the pot, breaking it up as it cooks to brown it.

Stir in 2 tbsp chili powder, 2 tsp ground cumin, 1 and 1/2 tsp kosher salt, 1 tsp oregano, 1 tsp garlic powder, and 1/4 tsp cayenne pepper. Stir to combine and let the spices cook with the meat.

Remove the browned meat from the pot and set aside in a bowl.

Add 1 large diced onion and 1 large diced red bell pepper (or 2 small green bell peppers) to the pot. Cook for 5-10 minutes until softened, adding a little salt.

Add 5 minced cloves of garlic to the vegetables and cook for another couple of minutes until fragrant.

Add 2 cups beef stock and 28 oz crushed tomatoes (or tomato sauce) to the pot, stirring to combine.

Add 15 oz drained kidney beans and stir again.

Bring the mixture to a simmer and then add 12 oz dried shell pasta, stirring to combine.

Transfer the mixture to a baking dish or keep it in the pot if oven-safe. Top with 2 cups Monterey Jack cheese and 1 and 1/2 cups cheddar cheese.

Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly.

Equipment Needed

Spice Level: