Beef Chili Mac

Instructions

1. 1

   Choose dry elbow macaroni with a 7-minute package cooking time. Drain the beans and measure the remaining ingredients.

2. 2

   Heat the oil in a wide 4-liter pot over medium-high heat for 1 minute. Add the beef and cook uncovered for 5 minutes, breaking it into small crumbles. During the final 30 seconds, stir in the chili powder, cumin, garlic powder, onion powder and salt. Check that the beef reaches 160°F/71°C with a food thermometer. Wash hands and clean surfaces after handling raw beef.

3. 3

   Stir in the crushed tomato, 500 ml water, drained beans and dry macaroni. Increase the heat to high, cover and bring to a brisk simmer, about 3 minutes.

4. 4

   Reduce the heat to medium-low and simmer for 8 minutes, allowing about 1 minute beyond the pasta's package time for cooking in tomato sauce. Keep the lid slightly ajar for the first 5 minutes, stirring every 1–2 minutes and scraping the bottom. Remove the lid for the final 3 minutes and increase to medium heat, stirring frequently, until the macaroni is tender and the sauce is thick rather than brothy.

5. 5

   Reduce the heat to low. Stir in the cheddar for 1 minute, until melted and the sauce clings to the macaroni. Divide into four portions.