Chili Mac Bulk Bowl

Ingredients

• 300 glean ground beef (90%)
• 200 gregular ground beef (80/20)
• 200 gdry pasta, macaroni
• 200 gcanned red kidney beans, drained and rinsed, drained
• ½can (796 ml) diced tomatoes
• 400 mllow-sodium chicken broth
• 1medium onion, diced
• 3 tspchili powder
• 1½ tspground cumin
• 100 gold cheddar, grated, grated
• 3¼ tbspsour cream (14%)
• ½ tspsalt

Method

1. Dice the onion. Drain and rinse the kidney beans.

2. Heat a large deep pot over medium-high heat.

3. Add both beefs and the onion and break up the meat. Cook until browned and the beef reaches 71°C (160°F), about 8 minutes. Stir in the chili powder and cumin for 1 minute.

   9 min timer

4. Add the macaroni, diced tomatoes, beans, broth and salt. Bring to a boil, then simmer over medium heat, stirring every 2 minutes so it does not stick, until the pasta is tender and the sauce is thick, about 12 minutes.

   12 min timer

5. Take off the heat, stir in half the cheddar and scatter the rest on top. Cover for 2 minutes to melt.

6. Serve in a big bowl topped with sour cream.

Storing and reheating

Keeps 4 days.