One Skillet Chili Mac and Cheese

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This One Skillet Chili Mac and Cheese is the perfect weeknight dinner when a little comfort food is what you’re looking for – and it’s pretty darn healthy! :)

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Chili Mac is a great dinner the whole family can enjoy! Chili Mac is one of those dishes you can make so many different ways and I love that!

The flavor of this One Skillet Chili Mac can’t be beat. The best part is there’s are a lot of healthy ingredients in this dish such as extra lean ground beef, kidney beans, diced tomatoes, and green chilies. So many great flavors!

Then at the end I like to top it off with a little Chipotle Cheddar and let it melt in just a bit. One Skillet Chili Mac and Cheese is one great meal waiting to be served!

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The Chipotle Cheddar is always so good, but feel free to use regular cheddar or any other cheese you prefer.

Personally, I like to add a 1/2 cup of shredded Chipotle Cheddar at the end, let that sort of melt in, stir to incorporate the cheese, then top with another 1/4 cup of Chipotle Cheddar immediately before serving.

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So many great flavors going on you can’t go wrong with this one! Some days I like to add a finely chopped jalapeño just to kick it up even a little more!

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When I make my chili mac I use a 10-inch skillet with deep sides. It turns out great! You could use a stock pot if you prefer. I cook everything in this one skillet, including the pasta.

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One Skillet Chili Mac and Cheese

Ingredients:                                          2015-11-02-7516

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, chopped

1 pound lean ground beef, or ground turkey

4 cups chicken broth

1 can (14.5 ounces) diced tomatoes with green chilies, undrained

1 can (8 ounces) tomato sauce

1 can (5.5ounce) Spicy Hot V-8

1 can (15 ounces) dark red kidney beans, rinsed and drained

2-3 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper

Freshly ground black pepper and kosher salt, to taste

2 cups uncooked elbow macaroni

1/2 cup shredded Chipotle cheddar cheese + 1/4 cup

Fresh chopped parsley, or dried parsley

Directions: 

1. Heat olive oil in a large deep skillet over medium high heat. Add minced garlic, onion and ground beef, and cook until nicely browned. Drain excess fat.

2. Add the beans. tomatoes, tomato sauce, chicken broth, V-8 juice, and seasonings. 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 12-16 minutes.

3. Remove from heat. Sprinkle with 1/2 cup cheese; cover and let stand until cheese is melted. Gently stir in cheese to evenly disperse cheese throughout. Immediately before serving top with remaining 1/4 cup cheese, garnish with parsley if desired.

Makes 6 Servings 

Looking for another great pasta dish that is sure to get rave reviews?

Try my Roasted Broccoli White Cheddar Pasta!

It makes a great side dish, or add some cooked chicken and make it a main course!

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30-Minute Zippy Chili

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My 30-Minute Zippy Chili delivers just the right amount of heat when you want a chili that isn’t too hot, isn’t too bland, but just right!

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About a month ago I shared with you one of my very favorite recipes, the recipe for my Triple Bean Chili. Hope you enjoyed it! Well today I’m sharing with you a kicked up version that chili I like to make when we want something a little zippier.

Honestly this chili is zippy but it’s not hot, not at all! This recipe is for one of those days when you want a little more spice in your life. I don’t make any dishes for my blog that are HOT.

Not that hot food is bad, HOT food just is not my thing, but I do like lots of flavor!  

Moving on, if you’re having one of those days where you want a little more zip, this chili is the way to go! Like a good chili should be it’s tasty, it’s healthy, it’s full of flavor…it’s everything a good chili should be!

So here you have it, my 30-Minute Zippy Chili.

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As usual I have three different kinds of beans in the chili. Most of the time I use light red kidney beans, dark red kidney beans and black beans. Feel free to use any combo that makes you happy.

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Top your chili off however you like it best! I usually go for a little shredded cheese and maybe a dollop of sour cream. Of course fresh cilantro is always great on chili too, but my guys don’t like cilantro at all.

When it comes to food everyone likes something different, right?

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I always like a little fresh cornbread with my chili. Of course you want to make to have plenty of crackers too. :)

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30-Minute Zippy Chili

Ingredients:                                                                                                                         2015-02-04-4420 30-Minute Zippy Chili

1 pound lean ground beef

1 small onion, chopped

1/2 green pepper, chopped

1 jalapeno pepper, chopped finely

1 (1.25 ounce) packet Spicy Chili Seasoning

1/2 teaspoon garlic powder

1 (10 ounce) can diced tomatoes & green chilies

1-1/2 cups beef stock, or beef broth

1-1/2 cups water Picante sauce, or chunky salsa

1 cup chunky salsa

1 can (5.5 ounces) V8 Spicy Hot Vegetable Juice, optional

1 (15 ounce) can dark red kidney beans

1 (15 ounce) can light red kidney beans

1 (15 ounce) can black beans

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon sugar – this doesn’t make the chili sweet, it simply cuts the acidity

Toppings: shredded Chipotle Cheddar or any other shredded cheese, sour cream, onions, saltine crackers (pick your favorite toppings)

Directions:

1. Cook ground beef, onion and green pepper in a Dutch oven over medium-high heat until meat is no longer pink and onion and green pepper are softened. While meat cooks, use a spatula or wooden spoon to chop/crumble the meat into small chunks.

2. Add finely chopped jalapeno, chili seasoning and garlic powder. Cook for 1-2 minutes, stirring to make sure the spices are mixed through the meat mixture.

3. Add diced tomatoes & green chilies, beef stock, water, salsa, V8 vegetable juice and beans. Stir well, add salt and pepper, stir again.

4. Bring to a boil, stirring occasionally. Reduce heat; simmer uncovered for about 30 minutes, stirring occasionally. If too thick for your preference, add a little more beef stock, water, or V-8 tomato juice. After 25 minutes or so add 1 teaspoon of sugar, stir well, let chili cook for about 5 more minutes. Serve with your favorite toppings.

Makes 6-8 servings   

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Triple Bean Chili (a wonderful Winter Meal)

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My Triple Bean Chili makes a wonderful weeknight dinner…especially when it’s cold out!

Be sure to follow me on Pinterest!   

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Today I am sharing with you my absolute favorite chili recipe! Friends I share with you my Triple Bean Chili.! I have slowly been adjusting my chili recipe for a while now. This is now my go-to recipe for hearty healthy chili that has a wonderful flavor. When I say healthy, don’t think boring- think FLAVORFUL!

When you live in a cold-weather state you get pretty good at comfort food! I think you will really, really like this chili once you try it. If you’re not a bean enthusiast simply cut back on the beans. This chili is a one-bowl chili. After one bowl most people are full!

Keep in mind, you can always serve this Triple Bean Chili over rice, or noodles if you prefer. Or any other way that makes you happy!

You will need to allow a little extra time for the chili  to simmer, about 30 minutes. Remember the longer it simmers the better the flavor will be!

Enjoy and stay warm!

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The top picture photographed a little dark, but the chili really isn’t that dark. It’s not a bright red chili because of black bean & corn salsa, however if you prefer a redder chili simply use a red salsa. :)

 

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Top off your bowl of chili any way you want to with tortilla chips, crackers, sour cream, shredded cheese, onions, cilantro or anything else you like!    [Read more…]

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