Chili mac

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.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 1028
• Protein: 64 g
• Carbs: 91 g
• Fat: 41 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 300 g Dried pasta ( macaroni type )
• 150 g Cheddar cheese ( grated )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 250 g Red bean ( cooked and drained )
• 4 piece Round tomato ( diced )
• 1 tbsp Hot pepper en poudre
• 1 tsp Cumin ground
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste
• 500 ml Beef stock

Instructions

1. Browning the beef

   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. Sweating the aromatics

   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. Deglazing and reducing

   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. Cooking the pasta

   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. Binding with cheddar

   Add the drained kidney beans and shredded cheddar. Mix vigorously until the cheese is completely melted and the texture becomes creamy and stretchy.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat with a splash of water to restore the sauce's creaminess.