Servings: 6 | Preparation time: 10 minutes | Cooking time: 25 minutes
Ingredients
- 12 oz. pasta
- 3 cups of low-sodium chicken broth
- 3 cloves garlic, minced
- 2 cups of shredded cheddar
- 1 lb ground beef
- 1 large white onion, chopped
- 1 can fire-roasted diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 tbsp of canola oil
- 1 tbsp of Cool Runnings hot chili powder
- 2 tsp of Cool Runnings ground cumin
- 1/4 tsp of Cool Runnings cayenne pepper
- Freshly chopped chives, for garnish
Directions
1. In a large pot over medium heat, heat the oil. Add the chopped onion and cook until tender, about 4 to 5 minutes.
2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
3. Add the ground beef and cook until no longer pink, about 5 minutes. Drain excess fat.
4. Return the pot to the heat. Stir in the diced tomatoes, kidney beans, chili powder, cumin, cayenne pepper, chicken broth, and pasta. Bring to a simmer.
5. Simmer for 14 to 15 minutes, or until the pasta is al dente and the flavors are well combined. Remove the pot from heat and stir in shredded cheddar cheese until just melted.
6. Garnish with chopped chives and serve warm.
Chili Macaroni & Cheese Recipe Card
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