| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
People
|
Ingredients
- 2 lbs Ground Beef 93/7
- 2 each White Onions diced
- 6 cloves Garlic minced
- 1 Tbsp Chili Powder
- 1/2 Tbsp Cumin
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Ground Coriander optional
- 30 oz Diced Tomatoes
- 2 cups Beef Broth
- 7 oz Chipotle Peppers in Adobo roughly chopped
- 6 oz Tomato Paste
- 4 oz Diced Green Chiles
- 8 oz Banza Pasta Elbows
- 3/4 cup Shredded Cheddar 84g, optional
Ingredients
|
Instructions
- Set your pressure cooker to its high heat sauté function and spray the pot with nonstick cooking spray. Notes for stovetop prep included below.*
- Add the onion, garlic, beef, and dry spices to the pot. Use a spatula to break the beef into small crumbles as it cooks. Cook until no pink remains in the beef, about 6-8 minutes.
- Add the diced tomatoes, green chiles, chopped chipotle peppers, tomato paste, and broth to the pot. Stir everything together evenly before adding the pasta and stirring again.
- Seal the pressure cooker and cook on its high pressure for 3 minutes with quick release pressure (vent as soon as it's finished cooking).
- Stir and make sure the pasta is cooked before topping with the shredded cheddar.
- If you're using a Ninja Foodi, use the broil function for 2 minutes. If you're using an Instant Pot or another pressure cooker, cover the chili mac and let the heat melt the cheese. (You can also add the cheese to each individual serving.)
Recipe Notes