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Chili Mac

kept bynomoregrays
recipe byThe Kitchn

Makes 4 to 6 servings


1 tablespoon vegetable oil
1 medium yellow onion, diced
2 teaspoons kosher salt, divided
8 ounces lean ground beef (7% fat)
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 1/2 cups low-sodium chicken broth
2 cups dried elbow macaroni (8 ounces)
1 (15-ounce) can kidney or pinto beans, drained and rinsed
1/2 cup evaporated milk
1 1/2 cups shredded cheddar, Monterey Jack, or a combination (6 ounces), plus extra for serving
2 medium scallions, thinly sliced



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