One Pot Chili Mac n' Cheese Goulash
This easy one pot meal is sure to be a crowd pleaser all year long! An easy recipe to double for leftovers, but I can't promise it will last that long. It's just that good!
Equipment
- 1 large stock pot
Ingredients
- 1 tbsp olive oil extra virgin
- 3-4 cloves garlic
- 1 medium diced onion
- 1 medium diced green pepper
- 16 ounces ground beef
- 8 cups chicken broth
- 1 14.5 ounce diced tomatoes
- 1 15 ounce white kidney beans drained and rinsed
- 1 15 ounce dark red kidney beans drained and rinsed
- 2 cups frozen sweet corn
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp tumeric
- 1 tsp paprika
- 1 tsp hamburger seasoning
- 1 pinch red pepper flakes
- salt and fresh cracked pepper to taste
- 10-15 ounce elbow macaroni
- 1 cup sharp cheddar cheese
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large Dutch oven pan over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, drain excess fat. Add in all spices and mix in for one minute.
- Stir in chicken broth, corn, tomatoes & beans. Bring to a simmer and stir in pasta. We like it heavy on the macaroni so I just eye it as it cooks and sometimes add a little more. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 15 minutes.
- Top with cheese and cover until melted, about 2 minutes.
- Serve immediately, garnished with parsley. Once plated I add a little more freshly grated sharp cheddar to each bowl. (Totally optional!)
Did you make this recipe?Mention @thefisherhouse_ or tag #thefisherhousefoodies!