Chili Mac
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
801 kcal
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Course
Main Course
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Cuisine
American
Chili Mac
Description
This Chili Mac starts by sautéing ground beef with onions and garlic to develop a savory base. Diced tomatoes, tomato sauce, kidney beans, and a blend of spices including chili powder and cumin are added along with beef broth and uncooked elbow macaroni. The mixture simmers covered until the pasta is tender, then is uncovered to thicken slightly before being topped with cheddar cheese that melts through the warm pasta and sauce.
The texture is a comforting mix of tender pasta, hearty ground beef, and soft beans, all coated in a spiced tomato sauce. Its balanced flavor suits casual dinners or family meals.
Optional additions can add heat or vary the flavor profile by substituting cheese types or beans. The recipe stores well and freezes successfully for meal prep or leftovers.
Ingredients
- 1 lb ground beef
- 1 Tbsp olive oil
- 3 clove garlic minced
- ½ c. onion peeled, finely chopped
- 14 oz diced tomatoes petite
- 8 oz tomato sauce
- 16 oz Kidney Beans rinsed and drained
- 2 Tbsp brown sugar
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp black pepper ground
- 3 ½ c. beef broth
- 2 c. elbow macaroni uncooked
- 1 c. cheddar cheese shredded
Instructions
- In a large pot or dutch oven heat the olive oil over medium high heat. Add the ground beef and chopped onions to the pot. Cook for 5-6 minutes, breaking up the meat with a spatula.
- Add in the garlic and cook for an additional 2-3 minutes or until the ground beef is cooked through. Drain off any excess grease and discard.
- Add in the diced tomatoes, tomato sauce, kidney beans, brown sugar, chili powder, cumin, salt, black pepper, beef broth and macaroni. Stir to combine.
- Bring to a boil, reduce heat to simmer, cover the pot and cook for 12-13 minutes or until pasta is tender. Uncover the pot and cook for an additional 3-4 minutes.
- Sprinkle cheddar cheese over pasta and let melt. Serve immediately.
Notes
- Add chopped jalapeno or hot sauce during simmering for extra heat.
- Switch kidney beans to black beans and cheddar cheese to Monterey Jack or a blend for variation.
- Store leftovers in airtight containers in the refrigerator and reheat with broth if thickened.
- Freeze cooled chili mac up to two months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 801 kcal
% Daily Value*
| Calories | 801kcal | 40% |
| Carbohydrates | 91g | 30% |
| Protein | 44g | 88% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 93mg | 31% |
| Sodium | 1512mg | 63% |
| Potassium | 1202mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 1096IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 387mg | 39% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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