Simple and satisfying, this chili mac cooks all in one pot for a fuss-free dinner that tastes great and makes kitchen cleanup a breeze too!
Recipe tags: beef base, easy difficulty, main, beef, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 tsp | Better Than Bouillon® Roasted Beef Base |
| 2 tbsp | olive oil |
| 1 lb | lean ground beef |
| 1 | red bell pepper, diced |
| 2 cloves | garlic, minced |
| 1 tbsp | tomato paste |
| 2 tbsp | chili powder |
| 2½ cups | macaroni noodles |
| 14½ oz | diced tomatoes (with juice) |
| 14½ oz | kidney beans, drained and rinsed |
| 3 cups | shredded Tex-Mex cheese, divided |
| ¼ cup | chopped fresh cilantro, for serving |
| ½ cup | sour cream, for serving |
| Lime wedges, for serving |
Directions
In large pot or Dutch oven set over medium-high heat, heat oil. Cook ground beef, onion, red pepper and garlic for 6 to 8 minutes or until starting to brown.
Stir in tomato paste and chili powder and cook for 1 to 2 minutes or until fragrant.
Stir in macaroni, tomatoes, kidney beans and Roasted Beef Base. Pour in 3 cups water, stir and bring to a boil.
Reduce heat to medium-low. Cover and let simmer, stirring occasionally, for 10 to 12 minutes or until pasta is tender. Stir in 2 cups cheese.
Remove from heat and let stand for 3 to 5 minutes before serving. Serve with remaining cheese, cilantro, sour cream and lime wedges.
Tip: For loaded chili mac and cheese, garnish also with pickled sliced jalapeños, chopped crispy-cooked bacon, sliced green onions, diced avocado and crumbled feta cheese.
