Smokey Chili Mac with Cheddar and Scallions

This crowd-pleasing, hearty, one pot meal is crazy-easy to put together—and insanely delicious. It comes together quickly enough to make on a busy weeknight, but you’ll also want to share it with friends on the weekend.

Servings: 4-6

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 large onion, chopped
  • 1 medium red bell pepper, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 8 ounces lean ground beef
  • 8 ounces bulk sweet Italian sausage
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 4 cups low sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (15.5-ounce) can reduced sodium red kidney beans, drained and rinsed
  • 8 ounces elbow macaroni
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • 2 scallions, thinly sliced

Directions

  1. Heat the oil in a Farberware 6-quart Covered Chef Pan with Helper Handle over medium-high heat. Add the garlic, onion, bell pepper and jalapeño pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.
  2. Add the beef and sausage and cook, breaking into smaller pieces, until no longer pink, 3-4 minutes.
  3. Stir in the chili powder, paprika and cumin; cook 2 minutes. Add the broth, tomatoes and beans; bring to a boil and add the macaroni. Return to a simmer, reduce the heat to medium and cook until the pasta is cooked through, about 8 minutes.
  4. Remove from the heat and season with salt and pepper. Sprinkle the top with the cheese, cover and let stand 2-3 minutes to allow to melt. Top with the scallions and serve.


Receta en Español aquí