Hearty Cowboy Chili Mac & Cheese
Embrace the bold flavors of the Wild West with this hearty Cowboy Chili Mac & Cheese. A tantalizing blend of savory chili and creamy macaroni and cheese will surely satisfy your cravings. This dish is a delightful fusion of comfort food and Tex-Mex cuisine, perfect for any gathering or weeknight dinner.
Ingredients
For the cowboy chili | |
|---|---|
| 2 | tablespoons extra-virgin olive oil |
| 1 | medium yellow onion, finely chopped |
| 1 | medium red bell pepper, diced |
| 1 | small green bell pepper, diced |
| Kosher salt, to taste | |
| Freshly ground black pepper, to taste | |
| 2 | ground beef, preferably chuck or sirloin |
| ¼ | cup chile powder |
| 1 | teaspoon ground cumin |
| 1 | teaspoon ground coriander |
| 1 | teaspoon smoked paprika |
| ½ | teaspoon garlic powder |
| ½ | teaspoon cayenne pepper |
| 2 | (15-ounce) cans pinto beans, rinsed and drained |
| 1 | (28-ounce) can crushed tomatoes |
| 1 | (15-ounce) can diced tomatoes |
| 1 | cup water |
For the mac & cheese topping | |
| 1 | pound elbow macaroni or penne pasta |
| 5 | tablespoons unsalted butter |
| ⅓ | cup all-purpose flour |
| 3 ¼ | cups whole milk |
| 8 | ounces white cheddar, shredded (about 3 cups) |
| Kosher salt, to taste | |
| Freshly ground black pepper, to taste | |
Instructions
For the cowboy chili | |
|---|---|
| 1. | In a large heavy pot or Dutch oven over medium heat, heat the extra-virgin olive oil. Add the finely chopped onion, diced bell peppers, and a pinch of Kosher salt. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, approximately 8 minutes. |
| 2. | Increase the heat to medium-high, add the ground beef, and cook, breaking it apart with a spoon, until it is no longer pink, about 5 minutes. Add the chile powder, ground cumin, ground coriander, smoked paprika, garlic powder, cayenne pepper, 1 teaspoon salt, and 1⁄2 teaspoon black pepper. Stir well to combine the spices and cook until fragrant. |
| 3. | Add the rinsed and drained pinto beans, crushed tomatoes, diced tomatoes, and water. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the chili thickens and develops rich flavors, approximately 1 hour. Adjust seasoning with salt and pepper to your preference. |
For the mac & cheese topping | |
| 1. | Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish. |
| 2. | In a large saucepan, bring salted water to a boil. Cook the elbow macaroni or penne pasta until al dente. Drain, rinse with cold water, and set aside. |
| 3. | In the same saucepan over medium-low heat, melt the unsalted butter. Sprinkle the all-purpose flour over the butter, whisking until smooth. Slowly pour in the whole milk, whisking constantly until the mixture thickens slightly, about 2 minutes. Gradually add the shredded white cheddar, stirring until smooth. Season with salt and pepper. |
| 4. | Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Spread the cowboy chili in an even layer in the baking dish, then top with the macaroni and cheese mixture. Bake until bubbly and lightly browned around the edges, approximately 20 minutes. Allow the dish to rest for 5 minutes before serving. |
Published on Aug 02, 2024 by Luminița