Chipotle Chicken Chili Mac

READY IN: 50mins
Recipe by rickoholic83

Courtesy of Rachael Ray's 365: No Repeats. Note: The recipe calls for omitting the black beans but I think they would be great if kept in.

Top Review by Dcomandi

I make this dish a lot, love it!!! It's easy, delicious, and aside from the smoked Gouda, inexpensive to make. Makes for tasty leftovers!

Ingredients Nutrition


  1. Heat a deep, large skillet or pot over high heat.
  2. Add 2 T extra-virgin olive oil and the meat.
  3. Season the meat with the grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
  4. Transfer the meat to a plate and return the pot to the stove.
  5. Reduce the heat to medium high and add the remaining tablespoon of extra-virgin olive oil.
  6. Add the mushrooms and begin to brown them before adding the other veggies.
  7. After 2-3 minutes the mushrooms will begin to shrink and soften.
  8. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
  9. Once the onions, celery, bell peppers and garlic have been working for a few minutes, mix the veggies with the mushrooms.
  10. Return the meat to the pan and season with Worcestershire sauce, chipotle and cumin.
  11. Add the beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, 2 minutes.
  12. Add the black beans, tomatoes, stock and thyme to the chili and simmer for at least 10 minutes to let the flavors combine.
  13. While the chili simmers, cook the pasta al dente and drain.
  14. Add the cooked pasta to the chili and stir to combine.
  15. Pour the chili-mac into a 9 x 13 casserole dish and top with a mixture of smoked Gouda and Cheddar.
  16. Melt the cheeses under a hot broiler 6 inches from the heat until golden.
  17. Garnish the dish with finely chopped raw onions and chopped cilantro. (This step is optional.).

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