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Chili Mac Recipe

Chili Mac Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (optional)
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups beef broth
  • 8 oz elbow macaroni (about 2 cups)
  • 1 cup shredded sharp cheddar cheese
  • salt and black pepper

Method
 

  1. Heat the oil in a large Dutch oven over medium-high heat. Brown the ground beef, breaking it up, about 5 minutes. Add the onion and garlic and cook until softened, about 3 minutes. Drain excess fat.
  2. Stir in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 30 seconds until fragrant.
  3. Add the diced tomatoes, kidney beans, beef broth, and elbow macaroni. Stir to combine and bring to a boil.
  4. Reduce to a simmer, cover, and cook for 10–12 minutes, stirring once halfway, until the pasta is tender and the sauce is thickened.
  5. Remove from heat. Top with the shredded cheddar, cover for 2 minutes to melt, then stir the cheese through. Serve hot.

Notes

The dish thickens as it cools, so if you’re reheating leftovers, add a splash of broth or water to bring back the saucy texture. For a vegetarian version, skip the beef, double the beans, and use vegetable broth.