One pot chili mac
585 cals, 45p, 46c, 23f (per meal)
1 tbsp (8g)
1 tbsp (15mL)
4 dash, leaves (1g)
4 dash (2g)
1 tsp (2g)
1 tbsp (8g)
1 cup, shredded (113g)
1/2 lbs (227g)
3 cup(s) (720mL)
1 small can(s) (227g)
1 lbs (452g)
1
Heat oil in a skillet over medium heat.
2
Add the beef and cook until browned, about 8-10 minutes.
3
Stir the chili powder, paprika, garlic powder, and oregano in with the beef. Cook for 1 minute to toast the spices.
4
Add the tomato sauce and bone broth. Stir to combine.
5
Add the pasta and stir again. Bring to a boil, then reduce to a simmer. Simmer uncovered for about 10 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
6
While it simmers, mix the cornstarch with a splash of cold water to make a slurry.
7
Stir the slurry into the skillet and simmer for 1 more minute, until the sauce thickens.
8
Stir the cornstarch slurry into the skillet and simmer for 1 more minute, until the sauce thickens.
9
Stir in half of the cheese until melted. Sprinkle the rest on top and serve.