Chili mac
Ingredients
- 500 gGround beef 15% fat (fresh)
- 300 gDried pasta (macaroni type)
- 150 gCheddar cheese (grated)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 250 gRed bean (cooked and drained)
- 4 pcRound tomato (diced)
- 1 tbspHot pepper en poudre
- 1 tspCumin ground
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
- 500 mlBeef stock
Method
A thick, bound sauce coating every pasta curve. The beef is deeply browned, and the cheese melts into long, stretchy strands as you pull your fork away.
- 1
In a hot pot with sunflower oil, brown the ground beef over high heat. It should be deeply colored, and the juices should start sticking to the bottom.
- 2
Add the onion and garlic. Lower the heat and sweat until translucent. Pour in the chili powder and cumin to toast them for a few seconds.
- 3
Stir in the chopped tomatoes and tomato paste. Pour in the beef broth. Scrape the bottom with a spatula to release the browned bits. Simmer until the sauce coats the back of a spoon.
- 4
Throw the dry pasta directly into the sauce. If needed, add a little more broth. The pasta should be tender and have absorbed the meat's flavor.
- 5
Add the drained kidney beans and shredded cheddar. Mix vigorously until the cheese is completely melted and the texture becomes creamy and stretchy.
Frequently asked questions
How do you get this dish right?
- Don't rinse the pasta; the starch is crucial for a creamy sauce.
- If the sauce reduces too quickly, add a bit of hot water or broth to keep it moist.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat with a splash of water to restore the sauce's creaminess.
