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Chili Mac and Cheese

Cheesy goodness in a bowl.

By Amanda PaynePublished 2 years ago 3 min read
2
Chili Mac and Cheese by Amanda Payne

Chili Mac and Cheese is a spicy dish with onions, garlic, black beans, kidney beans, tomatoes, pasta, and spices topped with shredded cheddar cheese. Kids love it and will beg for it!

For the meat in this dish, you can use ground beef, chicken, turkey, or venison. I used venison this time since I had plenty on hand. You can also make this a meatless meal if you'd like, and it will still be good.

Yields: 18 cups of Chili Mac and Cheese

Serving Size: 2.25 cups

Calories: 438

Fat: 14 g

Carbohydrates: 37 g

Protein: 38 g

If you are on a diet and nutrition information is important, remember to recalculate the nutritional information provided above if you make any changes to the recipe. MyFitnessPal is a helpful resource.

Chili Mac and Cheese Recipe

Ingredients:

  • 1 pound of venison, ground
  • 1 onion, chopped
  • 1 teaspoon of garlic, minced
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of salt
  • 1 tablespoon of chili powder
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon of ground cumin
  • 15 ounces of black beans, undrained
  • 15 ounces of light red kidney beans, drained
  • 30 ounces of diced tomatoes
  • 4 cups of chicken broth
  • 2 1/4 cups of macaroni pasta, uncooked
  • 2 cups of cheddar cheese, shredded
  • Sour cream (optional)

Getting It Done:

  1. Fry the ground venison in a medium-heat frying pan until done. This should take about 7 minutes. Scramble and break it up as it fries. Then drain the grease if needed.
  2. Add the onions, garlic, and spices to the venison and stir well.
  3. Add tomatoes, beans, uncooked pasta, and broth and combine.
  4. Cook for 15 minutes or until done.
  5. Add the cheese and let it melt.
  6. Once melted, serve and enjoy!

Grab a bowl full of Chili Mac and Cheese and top it with a dollop of sour cream or even add jalapeños. This is great served with rolls and a salad and is fantastic as leftovers the next day.

I hope you enjoy my recipe!

Chili Mac and Cheese by Amanda Payne

Sharing is caring. Please share my recipe if you enjoy it. I appreciate your support very much.

You can modify this recipe to suit your family's taste. Instead of adding cheese to the top, you can set it aside and let people add it if they want. To get a bolder flavor, add more chili powder, cumin, and cayenne pepper a little at a time until you get it just right. Instead of using a can of diced tomatoes, you could use tomatoes containing chilies or use salsa. Yum!

Reheating Directions

Remove the dish from the refrigerator 60 minutes in advance. Cut the Chili Mac and Cheese into squares to allow the center to heat without overcooking the edges.

Preheat the oven to 350°F and cover the dish with foil. Reheat for about 20 minutes or until heated well. The temperature in the middle should be at least 165°F.

You can also heat this meal in the microwave. Put some in a plate or bowl and heat it for about 40 seconds until heated thoroughly, stirring after each heating.

Visit my profile if you would like more delicious recipes. If you're looking for more spicy recipes, take a look at my Venison Pepper Soup (a top story on Vocal.Media), Venison Taco Stew, and Taco Stuffed Taters.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

This Chili Mac and Cheese recipe was originally published at deerrecipes.online. I am the owner of that recipe website. I am in the process of moving all of my recipes to Vocal.Media. Please bear with me during this transfer. I appreciate my readers more than I can express.

Check out my author profile on Vocal.Media if you are looking for more recipes. Please consider subscribing to me, Amanda Payne. It is free! I will be posting many more recipes in the future.

Likes, pledges, and tips are welcomed and appreciated but not necessary. You can also find me on Pinterest and Rumble.

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About the Creator

Amanda Payne

An avid beekeeper, crafter, foodie, photographer, and nature girl.

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