This is less a traditional stew and more of an amazing beef chili mixed with some macaroni and (lots) of cheese. It’s hearty comfort food at its finest.

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 large carrot, peeled and finely diced
  • 1 stalk celery, finely diced
  • 2 cloves garlic, grated salt
  • 1/2 tsp black pepper
  • 1 small red bell pepper, chopped
  • 1 jalapeño, finely chopped
  • 1 lb. ground beef
  • 3 tsp  chili seasoning mix
  • 1 (14 oz.) can crushed tomatoes
  • 3/4 c. whole milk
  • 1/2 lb. macaroni pasta or gluten free pasta
  • 1/2 c. finely chopped cilantro, plus more for garnish
  • 10 oz. shredded mozzarella

InstructionsMac & Chili Stew

  1. In a large pot over medium-low heat, heat oil. Add onion and cook until translucent, about 8 minutes. Add carrot, celery, garlic, 1 teaspoon salt and ½ teaspoon black pepper and cook until softened, about 8 minutes. Add red pepper, jalapeño, ground beef and chili seasoning mix. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Add tomatoes and milk; bring to a boil and simmer for 15 minutes.
  2. In a medium pot of boiling salted water, cook macaroni for 2 minutes less than package instructions. Drain.
  3. Stir in pasta, cilantro, and cheese until melted. Garnish with more cilantro before serving.