• Sat. Jan 22nd, 2022

DMC News

We Report As It Is

Chili Mac – Meaty, spicy & cheesy pasta is always a winner

By

Oct 27, 2021

Do you live a busy life with very little time to cook or want a meal that can be ready for two days? Look no further than pasta al forno. This is just the Italian phrase for baking in the oven. We have a special treat for you with this Chilli Mac al forno. It’s based on an very easy chili recipe combined with mac & cheese that you pop in the oven to give it some real life. This recipe can feed at least eight people and if you have a small family, you have a meal for two days that can be reheated in the oven.

Beef chili is always delicious and the addition of beans doesn’t just have lots of important fibre, it adds to the meatiness of the meal. It’s spicy and you can add as much spice as you want, including your jalapeño garnish. The cheesy crust on top is one of the worlds favourite textures and this recipe proves that once again. Adding all of these ingredients together and popping them in the oven improves on an already perfect Chili Mac recipe.

Get the family smiling as they fill their bellies with one delicious one pot meal. Chili Mac al forno is a combination of many dishes in one amazing result.

Chili Mac Recipe

0 from 0 votes

Recipe by Carla Zinkfontein
Course: MainCuisine: GlobalDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Ingredients

250 g dry elbow or macaroni pasta, cooked to al dente and drained

1 tbsp olive oil

1 large yellow onion, diced

½ green pepper (capsicum), seeded and diced

4 cloves garlic, minced (or 1 tablespoon minced garlic)

500 g lean ground beef

1 tbsp ground cumin

1 tbsp red chili powder or Cayenne (adjust to your tastes)

½ tsp smoked paprika (or sweet paprika)

½ tsp salt

200 g crushed tomatoes

210 g tomato puree (or Passata, condensed tomato soup for Aussies)

250 ml beef or chicken broth

1 tbsp tomato paste

400 g red kidney beans, drained

200 g black beans, drained

1 cup shredded Cheddar Cheese (or Monterey Jack) 1 cup shredded mozzarella

jalapeño peppers for garnish

Method

Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum) and garlic, sautéing for a further minute until the garlic is fragrant.Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasoning.Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 10 minutes).Preheat oven broiler (or grill) on medium heat.Add the cooked pasta and toss well to combine. Top with cheese, transfer to oven and broil for 2 minutes, or until cheese is bubbling and melted.Garnish with sliced jalapeños and chopped cilantro (optional).Serve with sour cream.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.

Leave a Reply

Your email address will not be published. Required fields are marked *