Description
Cozy and comforting Chili Mac combines classic beef chili with tender macaroni pasta and rich cheddar cheese. This one-pot meal is packed with bold spices, vegetables, and protein, making it a satisfying dish perfect for weeknights. Easy to prepare and full of flavor, Chili Mac is a hearty mashup that pleases the whole family.
Ingredients
Base Ingredients
- 1 Tbsp olive oil
- 1 1/2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 lb 93% lean ground beef
- 1 Tbsp minced garlic (about 3 cloves)
Spices & Seasoning
- 4 tsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- Salt and black pepper to taste
Liquids & Canned Goods
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can low-sodium chicken broth, plus 1/2 cup more to thin if desired
- 1 (4 oz) can diced green chilies (mild or hot)
Pasta & Beans
- 8 oz dry elbow macaroni (about 2 cups)
- 1 (15 oz) can dark red kidney beans, drained and rinsed
Dairy & Garnishes
- 1/2 cup half and half or 1/3 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, plus more for serving if desired
- Sliced green onions, sour cream, diced tomatoes, or cayenne pepper (optional for serving)
Instructions
- Heat oil and sauté vegetables: In a large pot over medium-high heat, heat olive oil. Add chopped onion and red bell pepper, sautéing for about 5 minutes until softened.
- Cook the ground beef: Push the sautéed vegetables to one side of the pot. Crumble in ground beef, allowing it to sear for around 3 minutes undisturbed, then break it up and mix with the vegetables. Add minced garlic and cook until beef is nearly done, about 2 more minutes.
- Add spices: Sprinkle chili powder, ground cumin, and smoked paprika over the beef mixture. Cook, stirring constantly, for 1 minute to release the aromas.
- Add liquids and pasta: Pour in crushed tomatoes, chicken broth, and diced green chilies. Stir in dry elbow macaroni and rinsed kidney beans. Season with salt and black pepper to taste.
- Simmer the chili mac: Bring mixture to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, until pasta is tender and most liquid is absorbed, about 12 to 15 minutes.
- Finish with cream and cheese: Remove from heat and stir in half and half (or heavy cream) and shredded cheddar cheese until creamy. Add a little more chicken broth if you prefer a thinner consistency.
- Serve and garnish: Serve warm with optional toppings such as sliced green onions, sour cream, diced tomatoes, or a sprinkle of cayenne pepper.
Notes
- This recipe makes about 10 cups, serving 6 people generously.
- You can adjust the heat level by choosing mild or hot green chilies and adding cayenne pepper as a topping.
- Use low-sodium chicken broth to control the salt content.
- Stir occasionally during simmering to prevent macaroni from sticking to the pot.
- For a dairy-free alternative, substitute half and half and cheese with plant-based options.
