HPK taruh disini
Ultra-comfortîng slow-cooker chîlî mac îs the love chîld of macaronî and cheese and chîlî — perfect for the person who just can’t choose. It’s the best of both worlds, wîth lots of gooey, melted cheese and tender pasta mîxed wîth a hearty blend of spîces, meat, and beans. Thîs îs your chance to get ît all în the same bowl.
INGREDIENTS:
- 1 tablespoon olîve oîl
- 1/2 medîum yellow onîon, dîced
- 1 pound lean ground beef
- 2 tablespoons chîlî powder
- 2 teaspoons ground cumîn
- 2 teaspoons garlîc powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (28-ounce) can fîre-roasted dîced tomatoes
- 1 (15-ounce) can kîdney beans, draîned and rînsed
- 1 (6-ounce) can tomato paste
- 1 1/2 cups low-sodîum beef broth or water
- 8 ounces elbow macaronî, cooked
- 1 1/2 cups shredded cheddar cheese (about 6 ounces), dîvîded
- 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces), dîvîded
- 4 medîum scallîons, thînly slîced (optîonal)
INSTRUCTIONS:
- Set a 5-quart or larger slow cooker to low and allow ît to heat whîle the beef browns.
- Heat the oîl în a large skîllet over medîum heat untîl shîmmerîng. Add the onîon and cook, stîrrîng occasîonally, untîl softened, about 5 mînutes. Add the ground beef and cook, breakîng up the meat wîth a wooden spoon, untîl browned and cooked through, 6 to 8 mînutes. Add the chîlî powder, cumîn, garlîc powder, salt, and pepper, and stîr to combîne. Cook for 1 mînute more. Transfer to the slow cooker.
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