Chili Mac is a great spring and summer fast and super easy meal. It is packed with protein and delicious by itself or topped with fresh lettuce and sour cream.

On a summer day, chili mac is great for lunch before the pool or for dinner after the pool.

With a few wholesome ingredients and a little prep and bake time, chili mac is a fantastic alternative to chili or beefaroni and perfect as an anytime-of-day treat. If you prep the pasta and beef ahead of time, chili mac can be put together in no time.

Easy Chili Mac

Serves 2-4 people

12 ounces of ground beef (80/20)

8 ounces of uncooked elbow macaroni

1 sweet onion, diced

1 cup of kidney beans, rinsed and drained

6 ounces of medium cheddar cheese, shredded

2 cups of chicken stock

One 14½ ounce can of diced tomatoes

1 red or yellow bell pepper, diced

2 cloves of garlic, finely minced

1 tablespoon of tomato paste

1 tablespoon of chili powder

1 tablespoon of canola oil

Salt and black pepper, to taste

A few dashes of Worcestershire sauce

A few dashes of hot sauce, optional

Shredded romaine lettuce, optional garnish

Sour cream, optional garnish

Preheat your oven to 375 degrees Fahrenheit. Heat your oil In a skillet on medium high and brown the ground beef. Add in the onion and red or yellow pepper. Add salt and black pepper to taste and turn the heat down to medium low.

Saute until softened and then add the garlic at this stage. Saute for a few minutes until the garlic is fragrant. Add in the tomato paste and chili powder and cook a bit, for a few minutes. Next the diced tomatoes go in, liquid too, to deglaze the pan.

Next, pour in your stock, Worcestershire sauce, optional hot sauce, pasta and the kidney beans. Turn the heat up to medium high and bring up to simmer. Cover with a lid and place in the oven for about 20-25 minutes. Remove the lid.

Sprinkle the shredded cheddar cheese on top and broil until the cheese is to your liking.

Serve your chili mac, garnishing with shredded crisp romaine lettuce and sour cream.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.