Chili Mac
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Chili Mac
Description
Chili Mac brings together ground beef, kidney beans, diced vegetables, and elbow macaroni in a robust chili-flavored tomato sauce. The spices—chili powder, cumin, and smoked paprika—give the dish a warm, smoky flavor profile. The pasta cooks directly in the chili broth, absorbing the flavors while becoming tender. Adding half and half and sharp cheddar cheese after cooking enriches the sauce with creaminess and mild sharpness.
This dish can be served as a stand-alone meal due to its balance of protein, starch, and vegetables. Toppings such as sliced green onion, sour cream, diced tomatoes, or a sprinkle of cayenne pepper allow customization of flavor and heat.
According to the notes, the recipe yields about 10 cups, making it suitable for feeding a family or for leftovers. Adding extra chicken broth can adjust the consistency if it thickens too much during cooking.
Ingredients
- 1 Tbsp olive oil
- 1 1/2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 lb ground beef 93% lean
- 1 Tbsp minced garlic (3 cloves)
- 4 tsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can chicken broth plus 1/2 cup more to thin if desired, low-sodium
- 1 (4 oz) can green chilies mild or hot depending on your preference, diced
- 8 oz. dry elbow macaroni (2 cups)
- 1 (15 oz) can red kidney beans drained and rinsed, dark
- salt and black pepper
- 1/2 cup half and half or 1/3 cup heavy cream
- 1 1/2 cups shredded cheddar cheese plus more for serving if desired, sharp
- liced green onion sour cream, diced tomatoes or cayenne pepper, (optional, for serving
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and bell pepper and saute 5 minutes. Scoot mixture to one far side.
- Crumble in beef in chunks, let sear about 3 minutes then break up and toss beef and peppers. Add in garlic and cook until beef is nearly cooked through, about 2 minutes.
- Add chili powder, cumin, and smoked paprika and cook 1 minute.
- Pour in crushed tomatoes, chicken broth and green chilies. Stir in macaroni and kidney beans. Season with salt and pepper to taste.
- Bring to a simmer then reduce heat to low. Cook uncovered, stirring occasionally, until pasta is tender, about 12 to 15 minutes.
- Off heat stir in half and half and cheese. Thin with more chicken broth if desired. Serve with desired toppings.
Notes
- This recipe yields approximately 10 cups, ideal for multiple servings or leftovers.
- Adjust the consistency by adding additional chicken broth if the chili mac becomes too thick.
- Serve with optional toppings like sour cream or diced tomatoes to vary flavor and texture.
User Reviews
Overall Rating
5
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