Chili Mac

• servings: 4 to 6

Ingredients

1 tablespoon vegetable oil

1 medium yellow onion, diced

2 teaspoons kosher salt, divided

8 ounces lean ground beef (7% fat)

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1 tablespoon Worcestershire sauce

1 (28-ounce) can crushed tomatoes

1 1/2 cups low-sodium chicken broth

2 cups dried elbow macaroni (8 ounces)

1 (15-ounce) can chili beans, with sauce

1/2 cup evaporated milk

1 1/2 cups shredded cheddar, Monterey Jack, or a combination (6 ounces), plus extra for serving

2 medium scallions, thinly sliced

Directions

Heat the pan and coat with oil. Heat the oil in a 3 1/2- to 4-quart Dutch oven over medium-high heat until shimmering. Add the onion and 1 teaspoon of the salt. Cook, stirring occasionally, until tender and light golden-brown, about 5 minutes.

Brown the meat, then add seasonings. Add the ground beef, break into smaller pieces with a wooden spoon or spatula, and cook for about 3 minutes. When only a few pieces of pink ground beef remain, add the garlic, chili powder, cumin, oregano, black pepper, and remaining 1 teaspoon salt. Cook for 1 minute more.

Add the tomatoes, broth, noodles, and beans. Pour in the tomatoes, broth, macaroni, and beans. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the macaroni is tender, about 15 minutes.

Stir in milk and cheese. Stir in the evaporated milk and cheese until melted. Ladle into bowls and top with more cheese and scallions.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.