chili mac

Seriously y’all. This is comfort food at its finest.

The kids are obsessed.

Because, seriously? What’s better than a macaroni and cheese, chili crossover?

Literally the best of both worlds.

Take my famous chili and pair it with my homemade mac and cheese and you get comfort in a bowl.

Ingredients:

2 Tbsp evoo

3 lbs ground beef

4 garlic cloves, minced

1 tsp salt

1 tsp white pepper

3 Tbsp chili powder

2 tsp cumin

1 tsp oregaon

2 Tbsp tomato paste

24 oz strained tomatoes

4 cups beef broth

1 cup milk

1 lb elbow macaroni

1 can norther white beans

1 can cannellini beans

1 bag frozen corn

4 cups shredded cheddar cheese

2 cups shredded mozzarella cheese

1/2 cup sour cream

fritos

sliced olives

sliced green scallions

Directions:

Heat evoo until shimmering in a large dutch oven over medium heat.

Add in ground beef.

Stir to break up, and continue until 1/2 way browned.

Add in garlic, salt, pepper, chili powder, cumin, and oregano.

Stir to combine.

Brown ground beef throughly.

Add in tomato paste. Stir.

Add strained tomatoes, broth, milk, and pasta.

Bring to a boil.

Turn down to simmer, and let cook until pasta is cooked all the way through.

Add beans and corn. Stir to combine. Let simmer 10 minutes.

Add cheddar and mozzarella. Stir until cheese is melted and combined.

Add sour cream. Stir to combine.

Dish chili mac into bowls and top with fritos, olives, and scallions as wanted.