4 cups beef stock
2 teaspoons Chili Powder
2 TBSP chopped fresh parsley leaves
2 cloves garlic, minced
1 1/2 teaspoon Cumin
10 oz. Elbow Macaroni / Noodles
8 oz Ground Beef
3/4 cup Kidney Beans, Drained and Rinsed
and freshly ground black pepper Kosher Salt
1 TBS Olive Oil
1 Onion, Diced
1 tbs Pit Boss Sweet Heat Rub
3/4 cup Shredded Cheddar Cheese
1 (14.5-ounce) Tomatoes, Canned and Diced
Your two favorite comfort foods collide in this easy and decadent Chili Mac and Cheese. Made in just one pot and finished to perfection on the pellet grill, this creamy, gooey concoction will be loved by family and friends alike. Perfect for tailgating or a hearty weeknight meal when the temperature drops.
If the thickness of the chili is not to your liking, simply mix 1 tbsp of corn starch with 1 tbsp of cold water in a cup and add this slurry to the chili as it simmers. Make sure the cornstarch completely dissolves before trying to add more.
Note: It is recommended to use Classic Hardwood Pellets with this recipe.
This recipe uses Pit Boss Sweet Heat Rub.
Check out our Pit Boss Cast Iron Dutch Oven which is pre-seasoned so your food won't stick to the bottom. Perfect for the grill.
Mix in crispy grilled bacon....because bacon.