In an attempt to branch out and try different recipes than that of icons such as Mary Berry and Jamie Oliver, I must say, one home cook did impress.
Moribyan showcased her chili mac and cheese recipe on YouTube, which looked utterly delicious.
Rapidly speeding through her process, I did find it a bit challenging to follow her guidance without repeatedly stopping the video.
Even more concerningly, she didn’t specify the quantities of each ingredient, so I did feel like I was making on-the-spot judgements of how much to add.
Thankfully, the dish turned out moreish, yummy and one I will be repeating again and again – especially on chilly wintry evenings.
Chill mac and cheese
Best cooked in bulk
Ingredients
- One red pepper, chopped
- One large green chili, chopped
- One onion, chopped
- Tbsp olive oil
- One garlic
- Packet of ground beef
- One tbsp paprika
- One tbsp coriander powder
- One tbsp cumin powder
- One tbsp onion powder
- One tbsp oregano
- One tbsp cayenne pepper
- Salt and black pepper
- Can chopped tomatoes
- Brown sugar
- Beef stock
- Red kidney beans
- Macaroni pasta
- Cheese
- Parsley
- Sour cream
- Jalapenos
There was an addition of “can of tomato sauce” and “fire-roasted tomatoes”, but I didn’t include these and the meal still came out tasting gorgeous.
Method
First chopped the onion, red pepper and green chili. Then heat up a tablespoon of oil in a large lidded pan. Sautée the vegetables, add in the garlic then add in the meat and seasonings – paprika, coriander, cumin, onion powder, oregano, cayenne pepper, salt and black pepper.
Brown the meat, then add the can of chopped tomatoes, a tablespoon of brown sugar, and some beef stock.
How to make beef stock
Place a beef stock cube in a jug, boil a kettle, then fill the jug with water and mix the stock cube until it’s fully dissolved. When adding the beef stock into the pan, use your judgement as to how much you use – I used about half a litre of beef stock.
Add the kidney beans to the cooking pot, then the macroni pasta – again, using your own judgement. Put on the lid, and let cook for about eight minutes (for the pasta to be cooked).
When nearly done, and the stock has mostly been absorbed, stir in some cheese and parsley.
To serve, add more cheese on top of the chili mac, add a dollop of sour cream, some more parsley, black pepper and jalapeños, if desired.