Kitchen Sink Chili Mac
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 30
- Cholesterol
- 77
- Sodium
- 806
- Total: 1 hr 15 min
- Active: 30 min
Ingredients
Coarse salt
2 cups uncooked elbow macaroni pasta
1 tablespoon extra-virgin olive oil
2 celery stalks, finely sliced
1 carrot, finely chopped
1 green bell pepper, diced
1/2 cup diced red onion
3 to 4 cloves garlic, minced
1 pound lean grass-fed ground beef
2 teaspoons ground cumin
1 teaspoon chili powder
Two 14.5-ounce cans diced tomatoes (not drained)
One 8-ounce block mozzarella, shredded
Directions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.
- In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.
- Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.
- Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.