One-Pot Chili Mac

Ingredients

• 2 Tablespoon unsalted butter
• 1 Medium yellow onion, chopped
• 2 Clove garlic, minced
• 1 Pound ground beef, preferably 85% lean
• 1 Tablespoon chili powder
• 1 Teaspoon ground cumin
• 1 Teaspoon smoked paprika
• 2 Teaspoon onion powder
• 2 Teaspoon garlic powder
• 2 Teaspoon kosher salt
• 1 Teaspoon freshly ground black pepper
• 1 Can (28-oz) diced tomatoes, preferably fire roasted
• 1 Can (15-oz) tomato sauce
• 1 Can (4-oz) diced green chiles
• 3 Cup beef broth, divided
• 1 Tablespoon worcestershire sauce
• 1 Can (15-oz) kidney beans, drained and rinsed
• 16 Ounce dried short tube pasta, such as cavatappi
• 1 Cup half-and-half
• 2 Cup shredded Mexican blend cheese
• scallions, sliced
• jalapeno, sliced

Instructions

1. 1

   1: When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

2. 2

   2: Melt the butter in a large Dutch oven over medium-high heat on the side burner or stovetop. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the beef, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper and cook, stirring occasionally and breaking up clumps of beef, until browned, about 10 minutes.

3. 3

   3: Add the tomatoes, tomato sauce, chiles, 2 cups of the beef broth, Worcestershire, and beans and stir to combine.

4. 4

   4: Transfer the pot to the grill, covered with the lid halfway, and cook for 30 minutes.

5. 5

   5: Add the pasta and the remaining 1 cup of broth, stir and cover completely. Cook for 15 minutes, then stir again. Continue cooking until the pasta is al dente, another 10 to 15 minutes.

6. 6

   6: Add the half & half and 1 ½ cups of the cheese and stir to combine and melt the cheese, about 2 minutes.

7. 7

   7: Top with the remaining 1/2 cup of cheese and cook until the cheese has melted, about 2 minutes.

8. 8

   8: Serve topped with scallions and jalapeños, if desired.