Spicy Chili Mac — A Freezer Full of Love for Baby on the Way

Big news from Atlanta: Earl Jr.'s daughter Jasmine is pregnant. Jasmine Henderson-Cole — she married David Cole a few years back — and they're expecting their first child. Due in February. Another great-grandchild. Another Henderson entering the world.

Earl Jr. called me with the news. He said, "Mama, you're going to be a great-grandmother again." I said, "Earl, I am already a great-grandmother. I'm going to be a greater grandmother." He groaned. I don't care. The pun was worth it.

Jasmine called me herself an hour later. She's forty — not young for a first baby, she knows it, I know it, the doctors know it — but she sounds strong and certain and like a woman who waited until she was ready and is now absolutely ready. She asked me the same thing Tasha asked three years ago: "Miss Dot, what should I eat?" I said the same thing I always say: "Everything. Eat everything. Eat the greens and the protein and the fruit and the cornbread and don't you dare skip breakfast." She said, "Yes ma'am." Jasmine has always been the polite one. That's her mother Carolyn's influence.

I started freezer meals for Jasmine. Same protocol as Tasha: chicken soup, beef stew, red beans and rice, mac and cheese in individual portions, cornbread in squares. The freezer is filling up again. The freezer is always filling up. I am a woman whose freezer tells the story of her love — each container a meal waiting for someone who doesn't know they need it yet.

Made pot roast this week. The low-and-slow kind, with carrots and potatoes and onions, braised in beef broth for four hours until the meat surrenders. Pot roast is Sunday food, comfort food, the kind of meal that says the week is over and you survived it. I survived it, baby. Another week. Another pot roast. Another reason to keep the oven on.

Now go on and feed somebody.

Pot roast goes straight to the freezer in portions — always has, always will — but I don’t stop there when I’m stocking up for somebody. Jasmine’s going to need variety in those first foggy weeks after February, and a woman cannot survive on pot roast alone, no matter how good it is. This Spicy Chili Mac is one of my freezer-meal workhorses: it reheats beautifully, it’s got protein and carbs and enough warmth to remind you the world is still a kind place, and it makes a big enough batch that I can send four containers to Atlanta and still keep one here for Earl Sr. when he starts looking at me with those hopeful eyes.

Spicy Chili Mac

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8

Ingredients

• 1 lb elbow macaroni
• 1 1/2 lbs ground beef (80/20)
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1 1/2 cups shredded sharp cheddar cheese
• Sour cream and sliced green onions for serving (optional)

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until just al dente. Drain and set aside — do not rinse.
2. Brown the beef. In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it up as it cooks, until no longer pink, about 7–8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
3. Build the base. Add the diced onion and bell pepper to the beef. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
4. Season and simmer. Stir in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Add the diced tomatoes with chiles, tomato sauce, beef broth, and kidney beans. Stir to combine and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Combine. Add the drained macaroni to the skillet and stir until everything is well coated. Reduce heat to low.
6. Add the cheese. Sprinkle the shredded cheddar over the top and stir gently until melted and incorporated throughout. Taste and adjust seasoning.
7. Serve or freeze. Serve hot with a dollop of sour cream and sliced green onions if desired. To freeze, cool completely and portion into airtight freezer-safe containers. Keeps up to 3 months. Reheat covered with a splash of broth or water to restore creaminess.

Nutrition (per serving)

Calories: 480 | Protein: 29g | Fat: 18g | Carbs: 50g | Fiber: 5g | Sodium: 720mg