Chili Mac
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
576 kcal
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Course
Main Course
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Cuisine
American
Chili Mac
Description
This Chili Mac recipe integrates ground beef browned with chopped onion and garlic, seasoned with chili powder and cumin, then combined with undrained kidney beans, diced tomatoes, tomato paste, diced green chiles, elbow macaroni, and water. The mixture simmers covered until the pasta is nearly cooked, then uncovered to thicken the sauce and fully cook the macaroni.
The resulting dish is thick and hearty, with a flavorful, mildly spicy sauce coating tender pasta and beans. The green chiles contribute subtle heat and a slight tang, complemented by savory tomato and well-seasoned beef. The use of kidney beans adds creaminess and protein, enhancing the meal's filling qualities.
Serve topped with shredded cheese, sour cream, and sliced scallions for creaminess and freshness. It can also be accompanied by hot sauce or additional toppings like fresh jalapeños or cilantro, depending on preference.
The recipe accommodates variations in protein choice, beans, and pasta shapes, making it versatile. It reheats well, making leftovers convenient, and amounts can be frozen in portions without the toppings for future meals.
Ingredients
- 1 pound ground beef (see note 1)
- 1 large onion peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1 (15 ounce) can Kidney Beans undrained (see note 2)
- 1 (15 ounce) can diced tomatoes undrained (see note 3)
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can diced green chiles undrained (see note 4)
- 1 1/2 cups elbow macaroni uncooked (see note 5)
- 1 1/4 cups water
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 cups cheese for serving, shredded
To serve:
- sour cream
- scallions thinly sliced
- hot sauce
Instructions
- In a Dutch oven or large pot over medium-high heat, add beef and onion. Cook until beef is browned, about 5 minutes. Drain well.
- Stir in garlic, chili powder, and cumin until fragrant, about 30 seconds. Stir in kidney beans, diced tomatoes with juice, tomato paste, green chiles with juice, macaroni, water, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Cover and simmer until macaroni is almost cooked, about 10 minutes. Uncover and cook until macaroni is tender and sauce has thickened slightly, about 3 to 5 minutes longer, then season to taste with salt and pepper (I like an additional 1/4 teaspoon salt). Serve with shredded cheese, sour cream, scallions, and/or hot sauce if desired.
Notes
- Use any preferred ground meat such as beef, turkey, chicken, or bison depending on taste or dietary needs.
- Kidney beans can be swapped with other beans like pinto, black, or white beans according to preference.
- Green chiles add distinctive flavor; adjust heat level by selecting mild or hot varieties.
- Any small pasta shape works if elbow macaroni is unavailable.
- The dish is quick to prepare and leftovers reheat well, making it suitable for meal prep; freeze in portions without toppings for longer storage.
- Toppings such as sour cream, scallions, jalapeños, cilantro, and extra cheese can be customized to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 55g | 18% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 83mg | 28% |
| Sodium | 604mg | 25% |
| Potassium | 1081mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 22mg | 24% |
| Calcium | 276mg | 28% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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