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  • 2 tbsp (30 mL) canola oil
  • Peak of the Market onion, diced
  • 2-3 cloves of garlic, minced
  • ½ tsp (2 mL) dried oregano
  • 2 tbsp (30 mL) chili powder
  • 1 ½ tsp (7 mL) cumin
  • 2 tsp (10 mL) paprika
  • 4 tbsp (60 mL) tomato paste
  • 1 lb (500 g) ground beef
  • 1-14oz can (415 mL) diced tomatoes
  • 1 -19 oz can (540 mL) kidney beans
  • 1 cup (250 mL) beef stock or water
  • Salt and pepper


  • 1 lb (500 g) macaroni
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) flour
  • 1 cup (250 mL) whole milk
  • 5 oz (150 g) cheddar cheese, grated
  • 3 oz (90 g) Colby cheese, grated
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) chili powder, or ground cayenne powder
  • ¼ tsp (1 mL) paprika or smoked paprika



For the chili:

  1. Start by browning the ground beef in a non-stick pan.
  2. Heat canola oil in large Dutch oven or heavy-bottomed pan. Add onion, garlic, oregano and pinch of salt. Sauté until onion is golden brown, about 5 minutes. Add chili powder, cumin, and paprika. Stir until fragrant, about 1 minute. Add tomato paste and ground beef and stir until combined.
  3. Add tomatoes, kidney beans, and liquid (stock or water). Stir and bring to a boil. Simmer for about 30 minutes – the chili will thicken slightly.


For the mac:

  1. Start by bringing large pot of salted water to a boil. Add the macaroni and cook until al dente, about 9 minutes.
  2. In a skillet, melt butter and add flour. Stir constantly for 1 minute. Add milk and bring to a simmer. Keep stirring constantly, until the mixture coats the back of a spoon, about 5-6 minutes.
  3. Add the Colby cheese and 3 oz of the cheddar cheese. Stir until melted. Add chili powder, salt, and paprika. Stir in the cooked pasta until well coated.



  1. Turn oven broiler on.
  2. Combine the chili and the mac and pour into a large casserole dish (or two smaller ones). Top with the remaining cheddar cheese and broil for 5 minutes, until brown and bubbly.

Let it sit for at least 5 minutes before serving.

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