This chili mac cooks elbow macaroni directly in a beef, bean and tomato sauce. Spicy Taco Dust seasons the pot, and a small cheddar topping melts in after the pasta is tender.
Make it with Spicy Taco Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 pound (450 g) lean ground beef
1 small onion (150 g), diced
2 level teaspoons (10 ml) Spicy Taco Desert Dust
1 tablespoon (15 g) tomato paste
1 can (14.5 ounces / 410 g) diced tomatoes, with their juice
1 can (15 ounces / 425 g) red kidney beans, drained and rinsed
2 1/2 cups (600 ml) low-sodium beef broth, plus up to 1/2 cup (120 ml) more if needed
8 ounces (225 g) dry elbow macaroni
1 cup (115 g) grated cheddar cheese
Directions
Brown the beef. Heat a large heavy pot over medium-high heat. Add beef and onion and cook 8–10 minutes, breaking the beef into small pieces, until the onion softens and the beef is cooked through. Check the ground beef reaches 160°F (71°C). Drain excessive fat carefully.
Build the sauce. Reduce heat to medium-low. Stir in Spicy Taco Dust and tomato paste for about 30 seconds, then add tomatoes with their juice, beans and 2 1/2 cups broth. Scrape the bottom and bring to a gentle simmer.
Add the macaroni. Stir in dry macaroni. Cover partially and simmer gently, stirring along the bottom every few minutes, until the pasta is tender, usually 10–14 minutes or as its package indicates. Keep the mixture moving so pasta does not stick.
Adjust the consistency. If the pasta is still firm and liquid is nearly absorbed, add the optional broth a little at a time and continue simmering. If too loose once tender, uncover for a minute or two. The finished chili mac should be spoonable rather than soupy.
Melt and serve. Turn off the heat. Scatter cheddar over the surface, cover for 2 minutes to melt, then serve. The pasta continues absorbing sauce as it stands, so portion promptly rather than holding it in the hot pot for a long time.
The Dust In This Recipe
Spicy Taco Seasoning
$19.99
Make it with Spicy Taco Desert Dust. Start with the amount listed, then taste before adding more.
✦Desert HeatCayenne turns up the heat while keeping the taco flavor intact.
✦Organic SpicesA savory blend built for tacos and other weeknight favorites.
Small pasta shapes with a similar package cooking time can work, but liquid needs vary. Use the same dry weight and check frequently, adding broth gradually if the pot dries before the pasta softens.
DO I COOK THE PASTA SEPARATELY?
No. This method cooks dry macaroni in the sauce. Adding fully cooked pasta at the same point would overcook it and leave excess liquid; that requires a different liquid balance.
CAN I USE GROUND TURKEY INSTEAD OF BEEF?
Yes, use the same weight and cook it to 165°F (74°C). Very lean turkey may need a little oil to prevent sticking during the first stage. The flavor will be lighter.
HOW SPICY IS IT?
Spicy Taco Dust provides the heat, but individual preference varies. For a milder version, use Mild Taco Dust at the same starting measure. Taste before adding more seasoning or salt.
WHY DOES IT THICKEN AFTER COOKING?
The macaroni keeps taking up liquid as it sits. Serve soon after the cheese melts. When reheating leftovers, stir in a splash of broth or water to loosen the sauce.
CAN I FREEZE CHILI MAC?
Yes, cool and freeze small portions promptly for up to two months for best quality. The pasta will be softer after thawing. Thaw in the refrigerator and reheat thoroughly with a little added liquid.
HOW DO I STORE LEFTOVERS SAFELY?
Divide into shallow containers and refrigerate within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder for 3–4 days and reheat to 165°F (74°C), stirring to heat the center evenly.
This mango salsa recipe combines ripe mango, red onion and lime with a small amount of Spicy Dust. Cut the fruit into small even pieces and let the salsa stand briefly before serving.
Chili lime pepitas get their crunch from a gentle roast and a brief return to the oven after seasoning. Let the seeds cool completely before judging the texture.
