Cheesy Chili Mac

This makes one LARGE serving.

Coconut Oil – 1 Tablespoon
Medium Onion, Chopped – 1/2
Chili Powder – 2 dashes
Salt – 4 dashes
Black Pepper – 2 dashes
Large Cloves Garlic, Minced – 2
Lean Ground Beef – 1/2 Pound
Water – 1 Cup
Tomato Paste- 3-4 Ounces
Elbow Macaroni – 3 Ounces — about 1 cup
Grated Cheese – 3 Ounces — about 1/2 cup


1. In enameled cast iron dutch oven, add oil and onions and powedered spices. Cook over medium heat until onion is soft, stirring often so spices don’t burn, about 5-7 minutes. Add the garlic and brown sugar and cook, continuing to stir, so garlic doesn’t burn, for about 30 seconds. Add the ground beef and brown lightly, breaking it apart with a wooden spoon as it cooks, until there is no more pink in the meat.

2. Add the water and tomato paste to the skillet and stir to mix. Stir in the pasta. Cook the mixture, stirring often and lowering the heat if necessary. Continue to cook until the pasta is tender, about 12 minutes.

3. Put cheese in bowl and add cooked food, stirring in well. Enjoy!

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