¾tablespoonchili powder, add more if you want more heat
½tablespoonground coriander, substitute ground cumin for a smokier flavor
½teaspoonsalt
3garlic cloves, minced
1tablespoonbrown sugar
2 cans (8-ounces each)tomato sauce
2cupswater
2cupselbow macaroni
1cupfrozen corn
1 (4.5-ounce)canchopped green chiles
2tablespoonsfresh cilantro, chopped
2cupsshredded cheese, I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend
Instructions
Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni.
Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-15 minutes.
Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top.
Cover and let sit off the heat until the cheese melts, about 2 minutes.
Notes
Traditional Mac: if you want a traditional chili mac, omit the corn, chiles and cilantro.