By Chef Alli
One Pot Chili Mac & Cheese
Ingredients
- 1 Tbsp. good olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- ½ lb. lean ground beef
- 4 cups chicken or beef broth
- 14 oz. can diced tomatoes with juice
- 14 oz. can white kidney beans, drained and rinsed
- 14 oz. can kidney beans, drained and rinsed
- 1 ½ tsp. cumin
- 2 tsp. chili powder
- Kosher salt and freshly ground black pepper, to taste
- 1 cup uncooked elbow pasta
- 1 cup shredded sharp cheddar
- 2 Tbsp. chopped fresh Italian parsley
Instructions
Stove Top Method
In a large stockpot or Dutch oven over medium-high heat, add olive oil. When oil is hot, add garlic, onion and ground beef, cooking until beef is nicely browned and no pink remains, crumbling beef as it cooks; drain fat. Stir in broth, tomatoes, beans, cumin and chili powder; season to taste with salt and pepper. Bring mixture to a boil, then stir in pasta; reduce heat to low and simmer until pasta is tender, approximately 25–30 minutes, stirring often. Remove from heat and top with cheese and parsley; serve at once.
Pressure Cooker Method
Add oil to pressure cooker pot set on browning setting; when oil is hot, add garlic, onions and ground beef, cooking until beef is nicely browned and no pink remains, crumbling beef as it cooks; drain fat. Stir in broth, tomatoes, beans, cumin, chili powder and pasta; season to taste with salt and pepper. Cover pressure cooker, locking lid into place; choose high setting for five minutes. When timer goes off, use natural pressure release for five minutes, then a quick release to let remaining pressure escape. Remove lid, top with cheese and parsley and serve at once.