One-Pot Chili Mac
Introduction to One-Pot Chili Mac
The chili mac recipe is an American classic that combines two comforting ingredients: chili and macaroni. Chili has its roots in Mexican and Native American cuisine, and the original is made with ground beef, fat and chili peppers. It became popular in America in the 19th century, when colonists adopted it for its simplicity and versatility [1]. Chili mac as we comprehend it these days emerged during the 20th century as an economical way to create a hearty meal, especially all through the Great Depression. Macaroni and other low-cost staples, became included into dishes like chili to make meals extra filling without increasing cost, supporting families that were stretching their dollars [2], [3].
The mixture of pasta and chili continues to be popular in meals pantries and community meal packages, because it utilizes less expensive, shelf-stable objects like canned beans, pasta, and tomatoes. Dishes like this reveal the long-lasting enchantment of pantry staples that provide important vitamins at the same time as being budget-friendly and clean to prepare. Today, one-pot food like chili mac is enjoyed nationwide, supplying consolation and nourishment that fits modern-day needs for brief, accessible, and lower priced domestic cooking.
For this model of chili mac, each aspect serves a particular characteristic at the same time as staying accessible to meals pantry recipients. Black beans provide plant-primarily based protein and fiber, tomatoes contribute vitamins and antioxidants, and chili spices add flavor without greater cost. This recipe is designed for minimal practice time and simple, clear steps, making it reachable for individuals with restrained kitchen sources and cooking enjoy. By emphasizing those factors, this recipe highlights how adaptable and critical pantry staples continue to be in feeding families throughout the country.
Ingredients
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 1 cup elbow macaroni
- 1 cup water
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Steps
- In a large pot, combine beans, tomatoes, water, and seasonings.
- Bring to a boil, then stir in macaroni.
- Reduce heat and simmer for 10-12 minutes, stirring occasionally.
- Season with salt and pepper. Serve hot.
References
[1] A. F. Smith, The Oxford Companion to American Food and Drink. Oxford University Press, 2006.
[2] K. Hess, The Taste of America: Rediscovering Regional Cooking. Oxford University Press, 2019.
[3] D. Taylor, “How Macaroni Came to America: A Timeline of Pasta History,” Journal of American Food Traditions, vol. 28, no. 4, pp. 244–251, 2021.
November 4, 2024 at 10:47 pm
I used to have this all the time when I was under budget constraints and can confirm that this is a good recipe for anyone that needs to get something filling and cheap, in fact I still occasionally have it to this day just because it does taste good too.
One nice thing to note is that it’s a pretty versatile recipe as well, there’s other veggies, seasonings, and protein you can add if you so desire/have the option. I can see from your recipe that it has a good balance of filling, healthy protein from the beans and carbs from the tomatoes and macaroni which is nice when you’re on a budget and generally not eating as well as you should. An addition that could be made to this recipe is if you get boxed mac & cheese instead, you can use the cheese sauce to add more calories to the meal without a significant cost increase.
November 6, 2024 at 3:24 am
My wife loves Chili Mac, so here I am!
Love the facts as well, they help me tie in a bit more. I knew it had deep roots, especially with the great depression.
I think your directions could be a bit more broad, they’re very short and there aren’t many too them. There’s also no cheese? I don’t know if that’s intentional. Also no video or picture, just text. Maybe add some more interactive pieces to keep the reader engaged!