BEEF Bean CHILI MAC EASY One pot stove top

Beef and Bean Chili Mac is a hearty, one-pot dish that combines the robust flavors of chili with the creamy comfort of macaroni and cheese. Tender minced beef, kidney and black beans, and elbow macaroni are cooked in rich, spiced tomato sauce. Melted cheddar cheese creates a creamy, savory finish. This meal is easy to prepare, nutritious, and perfect for busy weeknights or casual gatherings, offering a satisfying blend of textures and flavours in every bite.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
– 1 lb (450g) minced beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 2 tbsp tomato paste
– 2 cups beef broth
– 1 cup uncooked elbow macaroni minimum
– 1 cup shredded cheddar cheese minimum
– 2 tbsp chili powder – optional
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp cayenne pepper (optional, for extra heat)
– Salt and pepper to taste
– 2 tbsp olive oil
– 2 cups of water
– Fresh cilantro or parsley for garnish (optional)

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that is one pot beef and bean chili mac
made
Sensational look in
there oh that is
unbelievable hi everyone welcome to
bakad Chef I’m Rick today we’re doing a
beef bean chili mac super easy and we’re
doing it one pot now we’re going to cook
it in here this is going to take about
25 5 minutes if we cook it in the
instant pot it would take 5 minutes of
cooking after sé in but we’re going to
do the whole lot in here not a problem I
realize people don’t all have a pressure
cooker and don’t like using pressure
cookers we are going to do it all in one
pan so it’s a straightforward recipe if
you like this recipe don’t forget the
big thumbs up subscribe to the channel
ring that Bell let’s get
on and a pan we’re going to hit that
with a little bit of olive oil now you
can do oil of choice it doesn’t matter
anything like
that canola oil palm oil anything up to
you right oil in there our onions and
garlic straight in there it makes not a
jot about heating up that pan for
this so let’s not worry about
it little whiz round
now with a chili mac or a chili or
something like
that most chilies and things that you
eat are overspiced
without doubt they’re overspiced people
Chu all sorts in try and camouflage
everything we’ve got a little bit of
chili powder cumin powder and smoked
paprika that’s all we’re using as well
as a stock Cube to go on that beef
some gravy beef
booon or gravy granules gravy powder to
make a beef broth
tomatoes tomato py a little bit of sugar
some beans and that’s
it it really isn’t
complicated keep the spice level to a
proper level where you can taste
everything just give this a little
second in
there I am seasoning a little bit of
salt that’s going to carry through to
when we cook the Min don’t worry about
it and I want a little bit of pepper in
there there’s a th one recipes for
chili and mac and cheese combining them
all together
there’s probably a few hundred different
recipes for uh beef bean and chili
mac this is going to be my one in there
with our beef now this beef is
Frozen it’s not quite defrosted yet but
it
will it will defrost in
here let’s bring the flame down a little
minute while we get that defrosted we
could end up with some burnt garlic in
the bottom of the pan and we don’t want
that do
we we don’t want any burnt flavors in
here so as just straightforward as you
can see look it is quite solid but it
will break down in the
pan now obviously this is not completely
Frozen it has been out a little while to
defrost if it was completely Frozen it
would take an age to do this
there we go that’s only got a little bit
left of the Frozen in there just give
that a little turn
over just Ki cook that Roar off
there for this one so we’re going to
cook it till there’s no pink and then
we’re going to go on top of there with a
stock Cube we’re going to give it that
really beefy punch into our
beef you know it’s just a a little
secret way of not cooking it down
forever and ever and ever to get a
flavor we can just give it the
flavor that’s good enough crumble in
your stock
Cube give that a little bit of cooking
in there with your mint get that flavor
punch in there with that beef
[Applause]
in with your
[Music]
spices we need to cook though just turn
the flame down a little bit if it’s too
high we need to cook those spices in
there with that meat they have to bloom
in there properly in the
oil release their oils from the dry
spices before we add the
tomato we’re maximizing the flavor all
the time while we’re
cooking and it’s easy it just takes a
second fantastic Aroma coming out of
here right chin Tomatoes I’m going to
put the juice in first and then we’re
going to chop the
tomatoes now people have asked me why do
I buy tomatoes that are not chopped well
I can tell you there’s a 30% difference
in
price and for the sake of a pair of
scissors cutting it up in a can I’ll
save the 30% any
day so that’s easy enough in there if
there’s any lumps over the
top give that a little stir in make sure
that the meat is not on the bottom and
not covered in
Juice
fantastic the main ingredient what I
would call Main Ingredient on here is
tomato paste we want a good tomatoey
flavor so we got a good couple of
tablespoons in there and they are heaped
tablespoons however with tomato piece
it’s sour balance the acidity with about
a tablespoon of sugar stir
in just give that a little bit of
cooking in
there so we got this fantastic beef
flavor in there already we’ve enhanced
it with that stock Cube I mean look at
it it looks
Sensational okay rined and drink kidney
beans or rinsed and drained black
beans nice stir
through that’s our Bean bit obviously to
the chili
M look at
that look at those colors in there that
is
super and then we want to be going in
there with our beef broth
okay and I am definitely going to add
about two cups of water to this and
we’re going to let it cook for about 15
minutes with the lid on now I’m putting
the fluid in now because we’re going to
Chu the elbow macaroni in there to cook
so let that cook in there and all that
flavors go in there then we Chu the Mac
in
there that will take on the flavors
release the starch thicken up all in one
pan Super
nice
stirring then we’re going to simmer this
for about 15 minutes so we got a lid lid
goes on within that 15 minutes you come
along a couple of times and you stir it
make sure nothing is stuck on the bottom
that’s it okay we had this simmering
away for a little while
look oh that is lovely look at that
we got a decent sauce going on in there
look you can see all that water’s
thickened to a reasonably nice sauce but
we’ve still got a reasonably good um
fluid amount in here and that is exactly
what we want because we’re going to go
in there with our
macaroni straight in
there Stir It In
and then what we’re going to get here
we’re going to get the macaroni swell up
it’s going to take
on the flavors and the juices in there
it’s going to thicken up it’s going to
be
perfect so all we do now is let that
cook pack it instructions now you would
normally cook it in cook pasture in
boiling water but you know we do
everything in the pan and we’re going to
cook that for
about 8 to 10 minutes okay there you go
look nice and
steady look at
that absorb beautifully that is a
perfect beef and bean chili mac right
there there’s enough fluid
there our elbow macaroni is cooked that
looks
Sensational that really does looks
Sensational all we need to do is go over
that with some cheese now if you had a
pan that would go into a grill or a
broiler or you could put it in the oven
do
so if you’re like me today cooking stove
top I’m not using the oven I’m not using
anything lid on let the cheese melt in
inside now it’s not going to be crispy
but it’s going to melt into the beef and
bean
Mac just look at that turn off the flame
that is good enough for me that is
absolutely perfect you want to take some
of that coriander just for dressing in
the pan look at that now don’t CH the
whole Garden in just a little bit
just to make it look attractive we can
put some more on the ball look at
that that is one pot beef and bean chili
mac made
Sensational in we
go
oh look in
there oh that is unbelievable
bit of extra cheddar on there over the
top with a bit of that
cander look at that beef Bean a chili
mac made
superb look at that that is absolutely
super
superb oh that melted cheese that melted
cheddar oh it’s
steing that is phenomenal that is
incredible what a spice balance not
overpowering it with the spices it’s
it’s delicious just it runs all the way
through there you can taste the cumin
you got the chili you can taste the
beans oh and you’ve got that elbow
macaroni in there with that cheddar
cheese it is
superb that is one of those meals you
can eat anytime that is absolutely
incredible you know and there’s a big
panful here it can be frozen it can be
reheated not a problem
and it’s fantastic over jacket
potatoes that is
incredible wow what a balance of spices
incredible if you like what we’re doing
don’t forget give it the big thumbs up
subscribe to the channel ring that Bell
we’ll catch you in the next video
[Music]