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Ground Beef and Pinto Bean Chili Mac
A cheesy chili mac made with ground beef and pinto beans.
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servings: 6
total time: 10 hours
recipe by: Frankie
Ingredients
- 1 pound ground beef
- 1 cup dried pinto beans
- 1 TBSP olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced
- 4 medium garlic cloves, minced
- 4 TBSP tomato paste
- 2 TBSP ancho chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- salt & pepper
- 2 cups beef broth
- 1 jalapeno, diced
- 12 ounces dried macaroni
- 8 ounces sharp cheddar cheese, shredded
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Directions
- Rinse the pinto beans and place them in a large bowl with 2 cups of water. Cover and refrigerate for at least 8 hours.
- Drain the beans and set aside.
- Add the ground beef to a dutch oven over medium high heat. Cook the beef until no longer pink, breaking it up as it cooks, about 6 minutes. Drain any excess fat.
- Add the onion, bell pepper, and jalapeno to the pan and cook, stirring occasionally, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 10 seconds.
- Add the tomato paste, chili powder, cumin, oregano, 1 tsp salt, and 1/2 tsp pepper. Stir and cook for 1 minute.
- Add the beef broth and pinto beans to the pan and bring to a boil.
- Reduce heat to medium-low. Cover and simmer, stirring occasionally, until beans are tender, about 90 minutes.
- Remove the lid and reduce the heat to low, simmer uncovered while the macaroni cooks.
- Cook your macaroni in a separate pot according to package directions.
- Drain the macaroni and stir it into the chili. Add the cheddar cheese and stir until melted. Season with salt and pepper to taste.
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