Mac & Chili Stew
By Laura Rege
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Jump to recipeThis is less a traditional stew and more of an amazing beef chili mixed with some macaroni and (lots) of cheese. It's hearty comfort food at its finest and would make an excellent addition to any tailgating session.
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1
medium onion, finely chopped
- 1
large carrot, peeled and finely diced
- 1
stalk celery, finely diced
- 2
cloves garlic, grated
Kosher salt
McCormick Black Pepper
- 1
small red bell pepper, chopped
- 1
jalapeño, finely chopped
- 1 lb.
ground beef
- 1
packet McCormick Chili Seasoning Mix
- 1
(14 oz.) can crushed tomatoes
- 3/4 cup
whole milk
- 1/2 lb.
macaroni pasta
- 1/2 cup
finely chopped cilantro, plus more for garnish
- 10 oz.
shredded Gruyère
Directions
- Step 1In a large pot over medium-low heat, heat oil. Add onion and cook until translucent, about 8 minutes. Add carrot, celery, garlic, 1 teaspoon salt and ½ teaspoon black pepper and cook until softened, about 8 minutes. Add red pepper, jalapeño, ground beef and McCormick Chili Seasoning Mix. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Add tomatoes and milk; bring to a boil and simmer for 15 minutes.
- Step 2In a medium pot of boiling salted water, cook macaroni for 2 minutes less than package instructions. Drain.
- Step 3Stir in pasta, cilantro, and cheese until melted. Garnish with more cilantro before serving.
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