The brief for the BBC is £10 or under for 4 people. This dish yields generous servings so I’ve put the toppings as optional.
There are recipes for chilli macaroni out there, however this layering version was shared by Matt who lives in Indiana and originally from Texas. Texans NEVER put beans in their chilli. I’ve made this easier by using a shop bought sauce but I also have a recipe for an enchilada sauce if you want to make your own.
250 g macaroni
150 g cheddar cheese, grated
2 tbsp vegetable oil
750 g beef mince
1 onion, finely diced
2 cloves garlic, diced
480 g jar chilli con carne sauce
500 ml chicken stock
1 tbsp chipotle paste (optional if you want extra heat)
Optional Toppings
1 avocado, cubbed
3 spring onions, sliced
8 cherry tomatoes, quartered
coriander leaves
Cook the macaroni according to pack instructions. Drain, tip into the base of a roasting tin. Season with salt and pepper and sprinkle 100g of the cheese over the pasta.
Season the meat with salt and pepper. Drizzle vegetable oil into a wide pan over a medium high heat. Brown the meat all over, remove with a slotted spoon, turn the heat to low add another splash of oil along with the onions and garlic and sauté for 5-10 minutes until soft.
Tip the meat back in along with any cooking juices, pour in enchilada sauce, chipotle paste if using and chicken stock. Give everything a good stir and leave to simmer for 40 minutes, stirring occasionally. Preheat the grill to medium/high
Pour the cooked sauce over the pasta, sprinkle with the remaining cheese , put under the grill for 10 minutes or until the cheese is bubbling. Top with avocado, tomatoes, spring onions if using.
Chilli with Macaroni
Ingredients
- 250 g macaroni
- 150 g cheddar cheese grated
- 750 g beef mince
- 1 onion finely diced
- 2 cloves garlic finely diced
- 480 g jar chilli con carne sauce
- 500 ml chicken stock
- 1 tbsp chipotle paste (optional if you want to make it hotter)
Optional Toppings
- 1 avocado cubed
- 3 spring onions sliced
- 8 cherry tomatoes quartered
- coriander leaves
Instructions
- Cook the macaroni according to pack instructions. Drain, tip into the base of a roasting tin. Season with salt and pepper and sprinkle 100g of the cheese over the pasta.
- Season the meat with salt and pepper. Drizzle vegetable oil into a wide pan over a medium high heat. Brown the meat all over, remove with a slotted spoon, turn the heat to low add another splash of oil along with the onions and garlic and sauté for 5-10 minutes until soft.
- Tip the meat back in along with any cooking juices, pour in enchilada sauce, chipotle paste if using and chicken stock. Give everything a good stir and leave to simmer for 40 minutes, stirring occasionally. Preheat the grill to medium/high
- Pour the cooked sauce over the pasta, sprinkle with the remaining cheese , put under the grill for 10 minutes or until the cheese is bubbling. Top with avocado, tomatoes, spring onions if using.
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