Made with premium Braveheart Black Angus burger meat, renowned for its exceptional quality, this dish promises an elevated dining experience. Each bite is a symphony of savory notes, tender textures, and rich aromas that only the finest Angus meat can provide.
Ingredients
For the Chili:
- 1 lb Braveheart Black Angus burger meat
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
For the Mac and Cheese:
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Instructions
For the Chili:
1. brown the Braveheart Black Angus burger meat until fully cooked in a skillet over medium-high heat. Break it apart with a spatula as it cooks. Once cooked, drain any excess fat and transfer the meat to the slow cooker.
2. In the same skillet, sauté the diced onion, minced garlic, and diced red bell pepper until softened.
3. Add the sautéed vegetables to the slow cooker along with the cooked burger meat.
4. Add the drained kidney beans, diced tomatoes (with their juices), and tomato paste to the slow cooker.
5. mix the beef broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper in a bowl. Pour this mixture into the slow cooker and stir everything together.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together.
For the Mac and Cheese:
1. Cook the elbow macaroni in a pot according to the package instructions. Drain and set aside.
2. In a separate pot, melt the butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for 2-3 minutes until the roux is lightly golden.
3. Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook and whisk until the mixture thickens into a smooth sauce.
4. Reduce the heat to low and add the shredded cheddar and mozzarella cheeses to the sauce. Stir until the cheeses are melted and the sauce is creamy. Season with salt and pepper to taste.
Combine and Serve:
1. Once the chili is ready in the slow cooker, spoon the prepared mac and cheese over the top of the chili.
2. Gently stir the mac and cheese into the chili, partially incorporating it.
3. Cover the slow cooker and let it cook for an additional 15-20 minutes on low or until the mac and cheese is heated through.
4. Serve the delicious Braveheart Black Angus Burger Meat Chili Mac and Cheese in bowls, garnishing with additional shredded cheese, chopped green onions, or sour cream, if desired.
Enjoy your hearty and comforting meal!