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Macaroni Gone Rogue: Mac n' Chili Recipe

Updated on August 4, 2012
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Macaroni and Chili

When it comes to spicy food, I adore chili. It's the perfect meal on those cold winter evenings. Sitting in front of a bowl of piping hot stew , rich with ground beef and beans , but with a nice spicy kick that will be sure to keep you warm to last a blizzard. While chili may be a delicious spicy stew, sometimes its a bit hard to eat it by itself, not to mention, not everyone has a high level of spice tolerance. Here's a great way to eat chili, without burning your tongue, or feel too heavy. While it's not fairly light or healthy, the addition of macaroni and cheese, makes chili even more delicious. And yes, it's quite possible.


  • 1 can kidney beans, drained
  • 200g Gouda cheese, grated
  • 300g macaroni, cooked
  • 200g ground beef
  • 1 small onion, chopped
  • 1 red pepper, diced
  • 3 garlic cloves, minced
  • 1tbsp black pepper
  • 1tbsp chili powder
  • 1tsp salt
  • 2 tsp dried oregano
  • 1 tbsp cumin
  • olive oil
  • 300ml tomato sauce
  1. In a medium saucepan, drizzle and heat a bit of olive oil. Add the vegetables to the pan. Saute for 2-3 minutes.
  2. Next, add the ground beef and cook it with the vegetable till it is browned. Add the spices. Incorporate well and add the kidney beans.
  3. After adding the beans, pour the tomato sauce in the pan. If it is not a soupy consistency, add a bit of water. Let it simmer for 15 minutes till it thickens.
  4. Once the chili is done, pour into a glass baking dish. Add the cooked macaroni on top, and sprinkle cheese. Bake at 180C for 30 minutes, or when the cheese is melted. Eat warm and enjoy! (Also, be sure to have some water handy)


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