Chili Mac

Updated: Dec 9, 2018

My version of Chili Mac consists of humble ingredients, most of which you may even have in your pantry at the moment. The grocery list is minimal, yet it produces a large quantity, making this an excellent choice for a crowd. In the South, we host chili cook-offs in the spring and summer, why not serve this soupy cousin of a dish during the summer months as well. During the winter months, ladle Chili Mac into deep mugs and enjoy a meal that is both comforting and sticks to your ribs.



You should make this meal your own by playing with the spices and adding heat if your family likes a hot chili. I add more chicken stock than necessary because the dried pasta absorbs so much liquid and I prefer soup over "stoup." When I serve the kids, I drain most of the juice and give them chunky hot pasta and ground beef, all topped with melted cheddar cheese.


Ingredients

1 tablespoon olive oil (I like California Olive Ranch evoo)

1 yellow onion, diced

4 cloves garlic, minced

8-12 ounces ground beef (I like 80/20, you can also use turkey)

6 cups chicken broth (I like to use Better than Bouillon mixed with water or