Chili mac and cheese

Name: Chili mac and cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 yellow onion, finely chopped; 3 garlic cloves, finely chopped; Olive oil; 1 1/3 lb (600 g) medium ground beef; 1 red bell pepper, diced; 1 tsp (5 ml) chili powder; 1 tsp (5 ml) sweet smoked paprika; 1 tbsp (15 ml) ground cumin; 1/2 tsp (2.5 ml) Italian seasoning; 1 cup (250 ml) frozen corn; 1 cup (250 ml) black beans, rinsed and well drained; 1 cup (250 ml) red kidney beans, rinsed and well drained; 1 can (28 oz / 796 ml) diced tomatoes with Italian herbs; 6 cups (1.5 L) beef broth; 1 lb (500 g) dry elbow macaroni; 2 cups (500 ml) shredded gouda; 1 cup (250 ml), or 2, shredded cheddar; 1 small handful fresh parsley, finely chopped

Preparation 20 min
Cooking 35 min
Servings 6 to 8
Freezing Absolutely

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Ingredients

1 yellow onion, finely chopped
3 garlic cloves, finely chopped
Olive oil
1 1/3 lb (600 g) medium ground beef
1 red bell pepper, diced
1 tsp (5 ml) chili powder
1 tsp (5 ml) sweet smoked paprika
1 tbsp (15 ml) ground cumin
1/2 tsp (2.5 ml) Italian seasoning
1 cup (250 ml) frozen corn
1 cup (250 ml) black beans, rinsed and well drained
1 cup (250 ml) red kidney beans, rinsed and well drained
1 can (28 oz / 796 ml) diced tomatoes with Italian herbs
6 cups (1.5 L) beef broth
1 lb (500 g) dry elbow macaroni
2 cups (500 ml) shredded gouda
1 cup (250 ml), or 2, shredded cheddar
1 small handful fresh parsley, finely chopped

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Preparation

In a large oven-safe pot over medium heat, add the onion and garlic followed by a good drizzle of olive oil. Season with salt and pepper and stir. Cook, stirring, for 3 to 4 minutes to soften.
Add the ground beef and cook for 7 to 8 minutes, or until the meat is no longer pink. Break it into small pieces. Drain off the fat.
Add the bell pepper, chili powder, paprika, cumin and Italian seasoning, then stir. Cook for 1 minute, stirring.
Add the corn, beans, tomatoes and beef broth. Season with salt and pepper, stir and bring to a boil.
Add the dry macaroni and push it down so it sits under the liquid. Lower the heat, cover and cook for 14 to 16 minutes, stirring and scraping the bottom of the pot every 2 to 3 minutes.
Uncover and cook for another 3 to 5 minutes, until the sauce has thickened and the pasta is just al dente. Pull it off the heat while the noodles still have a little bite.
Add the gouda and the fresh parsley and stir. Let it stand for 5 minutes.
Set the oven to broil.
Bury the top with the cheddar and slide the pot into the oven. Broil for 2 to 3 minutes, or until the cheese is deep golden on top. Let it rest 5 minutes before serving.