Description
This hearty and comforting Chili Mac recipe combines savory ground beef, tender macaroni, and flavorful spices into a delicious one-pot meal. Perfect for weeknight dinners, it’s easy to prepare and packed with protein and fiber, topped with melty cheddar cheese and optional fresh parsley garnish.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Canned Goods and Liquids
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 cups beef broth
- 1 cup tomato sauce
Pasta and Cheese
- 2 cups elbow macaroni, uncooked
- 1 1/2 cups shredded cheddar cheese
Garnish (Optional)
- Chopped fresh parsley
Instructions
- Brown the Ground Beef: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary to keep the dish from being greasy.
- Sauté Onions and Aromatics: Add the diced onion to the skillet and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper, cooking for about 1 minute to bloom and release the spices’ flavors.
- Add Liquids and Beans: Pour in the diced tomatoes, kidney beans, beef broth, and tomato sauce. Stir all ingredients together to combine evenly and bring the mixture to a gentle simmer.
- Cook the Macaroni: Once simmering, add the uncooked elbow macaroni to the pot. Reduce heat to medium-low, cover, and cook for 12 to 15 minutes. Stir occasionally to prevent sticking, and cook until the pasta is tender and most of the liquid is absorbed.
- Finish with Cheese: Remove the pot from heat and stir in the shredded cheddar cheese until it melts completely and blends into a creamy texture throughout the chili mac.
- Garnish and Serve: Optionally sprinkle chopped fresh parsley over the top for a pop of color and fresh flavor. Serve the chili mac hot for a satisfying meal.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper while cooking the spices.
- Substitute ground turkey for a leaner protein option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
