Description
This hearty Chili Mac is a comforting one-pot meal that combines the flavors of chili and pasta, making it perfect for family dinners or meal prep. Packed with protein and veggies, it’s a customizable dish that’s both satisfying and delicious.
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (8 oz) tomato sauce
- 2 cups elbow macaroni
- 4 cups beef broth (or vegetable broth)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (plus more for topping)
- 2 tablespoons olive oil
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Start by gathering all your ingredients. This will make the cooking process smoother and more efficient.
- Dice the onion and bell pepper into small, uniform pieces to ensure even cooking.
- Mince the garlic finely to release its flavor effectively.
- Drain and rinse the kidney beans under cold water to remove excess sodium and preserve their texture.
- Measure out the spices (chili powder, cumin, smoked paprika) and set them aside for easy access during cooking.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and bell pepper to the pot. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the ground beef (or turkey) to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Make sure to drain any excess fat if using beef.
- Once the meat is browned, stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute to toast the spices and enhance their flavors.
- Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for about 10 minutes, letting the flavors meld together.
- While the chili mixture is simmering, bring a separate pot of salted water to a boil.
- Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, usually about 7-8 minutes.
- Once cooked, drain the macaroni and set it aside. Do not rinse, as you want the starch to help the sauce adhere to the pasta.
- After the chili has simmered for 10 minutes, add the drained kidney beans and cooked macaroni to the pot.
- Stir everything together until the macaroni is well coated with the chili sauce.
- Allow the mixture to simmer for an additional 5 minutes, stirring occasionally. This will help the flavors to meld further.
- Once the chili mac is heated through, remove the pot from the heat.
- Stir in 1 cup of shredded cheddar cheese until melted and well incorporated into the dish.
- To serve, ladle the chili mac into bowls.
- Top each serving with additional shredded cheddar cheese, allowing it to melt slightly from the heat of the dish.
- If desired, garnish with fresh cilantro or sliced green onions for added flavor and color.
- Serve hot, and enjoy your hearty and comforting chili mac!
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 3 months. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes