Prepare the Chili: In a large pot or Dutch oven, brown the Ground beef over medium-high heat. Drain off any excess grease.
Add the Onion and Garlic to the pot and cook until softened, about 5 minutes.
Stir in the Diced tomatoes, Kidney beans, Pinto beans, Chili powder, Cumin, Smoked paprika, Salt, and Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Prepare the Macaroni and Cheese: Cook the Elbow macaroni according to package directions. Drain and set aside.
In the same pot, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1 minute, creating a roux.
Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly, until thickened.
Remove from heat and stir in the Shredded cheddar cheese until melted and smooth. Season with Salt and Pepper.
Combine the cooked Macaroni with the Cheese sauce.
Assemble: Slice the Pretzel buns in half. Spoon a generous amount of Chili into the bottom half of each bun. Top with the Macaroni and Cheese.
Add desired Toppings and serve immediately.
Ingredients
4
1 lb450 gGround beef
1240 mLOnion-diced
2 cloves6 gGarlic-minced
1 (15 oz) can425 gDiced tomatoes
1 (15 oz) can425 gKidney beans-drained and rinsed
1 (15 oz) can425 gPinto beans-drained and rinsed
1 tbsp15 mLChili powder
1 tsp5 mLCumin
1/2 tsp2.5 mLSmoked paprika
Salt and pepperTo tasteTo taste
8 oz225 gElbow macaroni
1/4 cup60 mLButter
1/4 cup30 gAll-purpose flour
3 cups720 mLMilk
2 cups200 gShredded cheddar cheese
Salt and pepperTo tasteTo taste
44Pretzel buns
OptionalOptionalSour cream, shredded cheese, green onions
Equipment
Large pot or Dutch oven
Saucepan
Whisk
Cutting board
Knife
Instructions
Prepare the Chili: In a large pot or Dutch oven, brown the Ground beef over medium-high heat. Drain off any excess grease.
Add the Onion and Garlic to the pot and cook until softened, about 5 minutes.
Stir in the Diced tomatoes, Kidney beans, Pinto beans, Chili powder, Cumin, Smoked paprika, Salt, and Pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Prepare the Macaroni and Cheese: Cook the Elbow macaroni according to package directions. Drain and set aside.
In the same pot, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1 minute, creating a roux.
Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly, until thickened.
Remove from heat and stir in the Shredded cheddar cheese until melted and smooth. Season with Salt and Pepper.
Combine the cooked Macaroni with the Cheese sauce.
Assemble: Slice the Pretzel buns in half. Spoon a generous amount of Chili into the bottom half of each bun. Top with the Macaroni and Cheese.
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