Tailgate Game Day Chili Mac

Allergens

Dairy, Gluten

Ingredients

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 8 oz elbow macaroni, cooked according to package instructions
• 2 cups shredded cheddar cheese

Instructions

1. In a large pot over medium heat, cook the ground beef until browned. Drain excess fat and set aside.
2. Add onion and garlic to the same pot and sauté until softened.
3. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 2 minutes until fragrant.
4. Add cooked macaroni, ground beef, kidney beans, black beans, diced tomatoes, and tomato sauce to the pot. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 10 15 minutes, allowing flavors to meld together.
6. Remove from heat and stir in shredded cheddar cheese until melted and fully incorporated.

Chef’s Insight

To elevate this dish, consider adding jalapeño peppers or diced green chilies for added heat. Serve alongside corn muffins or cornbread for a true tailgating experience.

Notes

Adjust spice levels to your preference by adding more chili powder or cumin. Feel free to substitute beans for different textures and flavors.