One Pot Chilli Mac- Cooking with Gina

I love that there are so many ways you can cook this too! If you are away camping, you can cook this in your camp oven. If you are at home, you can do it in your slow cooker, in the oven in a casserole dish or on the stovetop!

One Pot Chilli Mac

Ingredients

• 1 tablespoon oil (garlic &/or onion infused if Low FODMAP)
• 1 onion, diced*
• 500g beef mince
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 2 cloves garlic, minced*
• 8 oz elbow, macaroni or penne or GF pasta
• 1 (400g) can kidney beans, drained (use chick peas if Low Fodmap)
• 1 ½ cup beef broth
• ½ cup grated cheese (we like to use mozzarella)
• To serve: minced red onion*, jalapeno, shallots

*Low FODMAP leave out

Method

1. In a camp oven or other large pot with a lid, heat the oil over medium heat. Add the onion* and sauté until translucent, 3-5 minutes.
2. Add the beef mince, tomato paste, chilli powder, cumin, smoked paprika, and salt. Using your spoon or spatula, break apart the meat and stir to coat with the tomato paste and spices. Once browned, add the garlic* and sauté for 30-60 seconds.
3. Add the Pasta, beans, and broth and stir. Cover with the lid and cook for 5-6 minutes (unless the pasta packaging denotes a different cooking time).
4. Remove the lid and stir in the cheese. Serve with your favourite chilli toppings.

Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374