Spicy Mac and Cheese Chili

Servings: 8 |
Prep Time: 5 min | Cook Time: 40 min


  • 2 tsp. Olive Oil
  • 1 lb Ground Beef
  • 1 cup Yellow Onion, finely diced
  • 1 tsp. Garlic, minced
  • 1 tsp. Texas Pete® Dust Dry Seasoning
  • 1/2 Texas Pete® Green Peppers, chopped
  • 1 1/2 tsp. Ground Cumin
  • 1 14oz can Diced Tomato
  • 4 cups Beef Broth
  • 8 oz. Tomato Sauce
  • 1 tsp. Kosher Salt
  • 1 tsp. Ground Pepper
  • 15 oz. Red Kidney Beans
  • 10 oz. Elbow Macroni
  • 8 oz. Cheddar Cheese, finely shredded
  • 1/2 cup Cilantro, chopped


1. Heat the Instant Pot on high sauté setting. Add oil then ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
2. Add the onion to the pot and cook for an additional 2-3 minutes. Add the garlic and cook for 30 seconds.
3. Add the Texas Pete® Dust, Texas Pete® Green Peppers, cumin, tomatoes, beef broth, tomato sauce, salt, pepper, kidney beans and macaroni to the pot. Stir to combine.
4. Bring to a simmer, then cover the pot and cook for 12-13 minutes or until pasta is tender. Uncover the pot and cook for an additional 3-4 minutes.
5. Sprinkle the cheese over the top of the pasta. Let simmer for 2-3 minutes or until cheese is melted. Cover the pot if needed to help melt the cheese.
6. Serve hot, garnish with cilantro and enjoy!

Order dry dust seasoning