Red Meat Allergy Friendly Chili Mac
Total time40 min
Prep time10 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 1 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 lb ground beef (85% lean)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 28 oz diced tomatoes
- 2 cups chicken broth
- 1 tbsp tomato paste
- 1 tsp salt
- ½ tsp black pepper
- 6 oz gluten free elbow pasta (dry)
- 1 cup cheddar cheese, shredded
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
For serving
- 2 scallions, green tops only, thinly sliced (optional)
Instructions
- 1
Heat the garlic-infused oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1 minute.
- 2
Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the pan and spoon off any excess fat.
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