Homemade Chili Mac
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
593 kcal
-
Course
Main Course
-
Cuisine
American
Homemade Chili Mac
Description
Homemade Chili Mac begins with browning ground beef and onions, bringing out savory depth alongside garlic. The meat is then seasoned with a blend of chili powder, cumin, paprika, oregano, and salt, infusing robust southwestern flavors. Flour is added briefly to thicken before pouring in beef broth, diced tomatoes with chilies (Rotel), tomato sauce, and drained beans for heartiness and moisture.
Elbow macaroni cooks directly in the chili mixture, absorbing flavors while tenderizing. Cheese, either processed like Velveeta or shredded sharp cheddar, is added during or after pasta cooking to create a creamy, cheesy texture that binds the dish. The final consistency is thick but saucy enough to coat the noodles thoroughly. Garnishes such as tortilla chips, sour cream, shredded cheese, chopped onion, or avocado offer contrasting textures and coolness against the spicy chili.
This dish works well for filling family dinners or casual get-togethers, providing a balanced combination of protein, carbs, and spices. It’s a versatile, one-pot meal that reheats well, making it suitable for leftovers.
Notes recommend using flavorful beef base like Better Than Bouillon for richer broth and specify that Rotel should be used with its juices for optimal flavor. The recipe suggests using fire-roasted Rotel to add smoky depth. Draining beans is advised to control texture. Flour helps thicken the sauce without clumping.
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 teaspoons garlic minced
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 & 1/2 teaspoons cumin
- 2 & 1/2 teaspoons chili powder
- 4 cups beef broth
- 1 (10-oz) can ROTEL diced tomatoes and green chilies
- 1 (8-oz) can tomato sauce
- 1 can beans any kind (I like white or kidney, drained
- 2 cups dry elbow macaroni
- 8 ounces processed cheese OR 8 ounces freshly shredded sharp cheddar cheese, Velveeta brand
- salt to taste
- black pepper to taste
To garnish
- tortilla chips
- sour cream
- cheese shredded
- onion chopped
- avocado
Instructions
- Heat a large pot over medium heat and add the ground beef, breaking it up with a wooden spoon. Add the chopped onion and continue cooking for 5-8 minutes, until the ground beef is no longer pink and the onion is translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Drain the meat. (I usually do this by setting a colander over a bowl.) Return the beef to the pot.
- Turn the heat on to medium again. Add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir it together and cook for one minute.
- Add the beef broth, Rotel, tomato sauce, and drained beans. (Don't drain the Rotel, add all those juices in.) Turn the heat up to high and bring to a boil.
- Add the elbow macaroni. If you are using Velveeta, roughly chop it and add it in along with the noodles. Stir occasionally for about 8 minutes until the noodles are al dente and the Velveeta has melted.
- If you are using shredded cheddar cheese, add it after the noodles are al dente. Add the cheese and turn off the heat. Stir until melted.
- Chili Mac is nothing without the garnishes: crushed tortilla chips, sour cream, shredded cheddar cheese, chopped white onions, avocado...the sky is the limit here.
Notes
- For richer broth, use Better Than Bouillon beef base at 4 teaspoons per 4 cups water.
- Use diced tomatoes with green chilies (Rotel) including the juice to maintain flavor balance.
- Drain canned beans before adding to prevent excess liquid diluting the chili.
- Fire roasted Rotel varieties add a smoky flavor dimension but are optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 593kcal | 30% |
| Carbohydrates | 65g | 22% |
| Protein | 36g | 72% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Potassium | 1104mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 315mg | 32% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
