Description
A comforting and flavorful Chili Mac recipe that combines the best of chili and macaroni in one hearty dish. Made with ground beef, beans, tomatoes, and elbow macaroni, all simmered together in a rich and cheesy sauce.
Ingredients
Scale
For Chili:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups beef broth
- 1 (4-ounce) can diced green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Additional Ingredients:
- 8 ounces elbow macaroni (uncooked)
- 2 cups shredded cheddar cheese
- Chopped green onions for garnish
Instructions
- Prepare Chili: Heat olive oil in a large pot over medium-high heat. Cook ground beef and onion until beef is browned and onion is softened. Add garlic and cook briefly.
- Add Ingredients: Stir in kidney beans, black beans, diced tomatoes, tomato sauce, beef broth, green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil.
- Add Macaroni: Add macaroni, reduce heat, cover, and simmer for 10–12 minutes until pasta is cooked.
- Finish: Remove from heat, stir in cheddar cheese until melted. Garnish with green onions.
Notes
- For extra heat, consider adding cayenne pepper or jalapeños.
- Ground turkey or chicken can be used as a substitute for a lighter version.
- This dish reheats well and makes delicious leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot, Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1½ cups
- Calories: 510
- Sugar: 8 g
- Sodium: 960 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 10 g
- Protein: 31 g
- Cholesterol: 75 mg
