Macaroni and Cheese Chili

I love chili during football season but what's better than regular chili?! Mac n cheese chili!

Ingredients:

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 onion, diced

• 8 ounces ground beef

• 4 cups chicken broth

• 1 (14.5-ounce) can diced tomatoes

• 3/4 cup canned white kidney beans, drained and rinsed

• 3/4 cup canned kidney beans, drained and rinsed

• 2 teaspoons chili powder

• 1 1/2 teaspoon cumin

• Kosher salt and freshly ground black pepper, to taste

• 10 ounces uncooked elbows pasta (I used gluten free pasta.)

• 3/4 cup shredded cheddar cheese

• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

2. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

3. Remove from heat. Top with cheese and cover until melted, about 2 minutes.

4. Serve immediately, garnished with parsley, if desired.

Chris' rating: 4/5.

#honey #syrup #carrots #pomegranates