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Recipe Summary

Yield:
4 (1 1/2-cup) servings. NOTENote: We used beer for extra flavor in the Chili Mac. If you'd r
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook first 4 ingredients in a Dutch oven over medium heat until meat is browned and vegetables are tender, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.

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  • Return meat mixture to Dutch oven; add broth and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Uncover and stir in macaroni. Cook, uncovered, 10 minutes or until macaroni is done, stirring often.

  • To serve, ladle chili into individual bowls, and top each serving with 1 tablespoon cheese.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

427 calories; calories from fat 21%; fat 9.9g; saturated fat 3.6g; mono fat 3.2g; poly fat 1.1g; protein 33.3g; carbohydrates 45.2g; fiberg; cholesterol 74mg; ironmg; sodium 494mg; calciummg.