- 1 tbs. olive oil
- 2 cloves garlic
- 1 onion, diced
- 8 ounces ground beef
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 3/4 cup canned white kidney beans, drained and rinsed
- 3/4 cup canned kidney beans, drained and rinsed
- 2 tsp. chili powder
- 1 1/2 tsp. cumin
- kosher salt and freshly ground black pepper, to taste
- 10 ounces elbow pasta
- 3/4 cup shredded cheddar cheese
- 2 tbs. chopped fresh parsley leaves
Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.
Recipe: http://damndelicious.net/2014/03/15/one-pot-chili-mac-cheese/
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