The only thing I can think of better than mac and cheese is mac and cheese with my favorite winter dish, chili. For this recipe, I combine all of my favorite chili ingredients, grass fed beef, bell peppers, spices and tomatoes with brown rice pasta and goat cheddar. The results are hearty, filling and delicious. It’s basically a creative take on a stir fry dish but with brown rice pasta instead of rice and topped with shredded goat cheddar cheese.
This is an easy weekend night meal the whole family can enjoy.
To make vegetarian, simply omit the beef. There is plenty of flavor and protein with the black bean chili.
Hope you are staying warm in the winter weather.
Gluten Free Chili Mac and Goat Cheddar
- 1 cup elbow brown rice pasta
- 1 pound grass fed beef
- 1 can diced tomatoes
- 1 cup of diced bell pepper
- 1 yellow onion, diced.
- 1 can drained black beans
- 1 cup of shredded goat cheddar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 tablespoon grass fed butter
- 5 minced pieces of garlic
- sour cream
In a large skillet on medium heat, saute beef until cooked through. About 8 minutes. Set beef aside in bowl. Bring water to boil in a medium pot and cook 1 cup of elbow brown rice pasta according to the package, then drain water. Drain any excess fat. Melt butter and saute onion, pepper and garlic for 5 minutes over medium heat. Add in spices, beef, tomatoes and black beans. Saute another 5 minutes over medium heat. Add in cooked pasta and shredded cheese. Stir well. Serve with your choice of garnishes.