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The secret to a truly delicious Spicy Chili Mac Delight lies in the quality and selection of its ingredients. Each component plays a crucial role in contributing to the overall flavor and texture of the dish. Let’s take a closer look at each ingredient and its significance.

Chili Mac

Get ready for a flavor explosion with this Spicy Chili Mac Delight! Made with ground beef or turkey, kidney and black beans, and a kick of chili spices, this dish is sure to please your taste buds. With gooey melted cheddar cheese and perfectly cooked elbow macaroni, it's comfort food at its finest. Perfect for family dinners or gatherings, this recipe is both hearty and satisfying. Garnish with cilantro or green onions for an extra touch. Cook up a cozy bowl today!
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Ingredients
  

1 pound ground beef (or turkey for a leaner option)

1 small onion, diced

2 cloves garlic, minced

1 can (15 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes with green chilies

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

4 cups elbow macaroni

3 cups cheddar cheese, shredded (divided)

1 cup beef broth

1 tablespoon olive oil

Fresh cilantro or green onions for garnish (optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the ground beef (or turkey) to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

        Once the meat is browned, add the kidney beans, black beans, diced tomatoes (with their juices), chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine.

          Pour in the beef broth and bring the mixture to a simmer.

            In a separate pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

              Add the cooked macaroni to the chili mixture, stirring to combine everything thoroughly.

                Slowly sprinkle in 2 cups of the shredded cheddar cheese, stirring until melted and well incorporated into the dish.

                  Top with the remaining cheese and cover the pot. Allow it to simmer on low heat for about 5-7 minutes or until the cheese is melted and bubbly.

                    Serve hot, garnished with fresh cilantro or green onions if desired.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6