Friday, January 18, 2013

Skillet Chili Mac

This is not my recipe.  But it's my current favorite thing to cook, so I had to share it here.  It's perfect for a quick weeknight meal, and it's great football food since it's piping hot and it feeds a crowd.  Leftovers are delicious, and even Sam scarfs it down and gives it two thumbs up.

It is, however, my horrible photography.  Please don't judge the recipe based on the bad picture.  I ran out of light, and I ended up using my iPhone because my camera battery died.  Plus, I'm not exactly the best photographer on the planet.  Go on over to Iowa Girl Eats and see the beautifully appetizing photos that she has posted.  And try this recipe soon!  You won't regret it!



Skillet Chili-Mac (barely adapted from Iowa Girl Eats)
Serves 6-8
Printable Recipe

1 lb lean ground beef
1 cup chopped onion
2 cloves garlic, minced
salt & pepper
1-15oz can petite diced tomatoes, undrained
1-6oz can tomato paste
1–15oz can kidney beans, drained & rinsed
4 cups low-sodium beef broth
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano flakes

1/4 teaspoon crushed red pepper flakes
2 cups large elbow macaroni, dry
2 cups shredded sharp cheddar cheese (or throw in some pepperjack for a different flavor)


  1. Add ground beef, onion, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook beef until no longer pink. Drain then return to the skillet.
  2. Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add macaroni noodles.  Stir and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.

Top with more shredded cheese, tortilla chips, fresh cilantro, and/or hot sauce.

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