One-Pot Chili Mac

Method

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1. Heat the oil in a large deep pot over medium-high heat and brown the beef with the onion and pepper for 8 minutes, breaking up the meat.

   Mark done Start 8 min timer

2. Add the garlic, chili powder, cumin, paprika, oregano and salt and cook 1 minute.

   Mark done

3. Stir in the tomato purée and cook 1 minute.

   Mark done

4. Add the tomatoes, beans and stock and bring to a boil.

   Mark done

5. Stir in the macaroni, cover and simmer 12 to 14 minutes, stirring every few minutes so it does not stick, until the pasta is tender and the sauce has thickened. Everything cooks in the one pot.

   Mark done Start 12 min timer

6. Take off the heat, stir in three quarters of the cheddar until melted and rest 5 minutes.

   Mark done

7. Top with the rest of the cheddar, the spring onions and soured cream.

   Mark done

Chef’s Tips

• Stir often once the pasta goes in. Macaroni catches on the base.
• Add the cheese off the heat so it melts smooth.
• If it looks dry before the pasta is tender, add a splash of stock.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Cornbread
• A crisp green salad
• A cold beer

Storage & Reheating

Refrigerate up to 4 days. It thickens as it sits, so loosen with stock when reheating. Freeze for 2 months, though the pasta softens.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.