Simple Chili Mac
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
411 kcal
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Course
Main Course
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Cuisine
American
Simple Chili Mac
Description
This chili mac recipe starts by cooking lean ground beef with chopped onions in a pot until browned and moisture reduced. Garlic and spices including chili powder and smoked paprika add warmth and depth, combined with diced green chilies for mild heat. Beef broth, tomato sauce, and heavy cream are poured in to form a simmering sauce.
Uncooked elbow macaroni is then added, simmering uncovered with occasional stirring until the pasta is cooked and the sauce thickens. The creamy element from heavy cream smooths the sauce, contrasting with the mildly spicy flavors. Cheddar cheese is folded in off the heat, melting into the dish and enhancing richness.
This dish serves as a filling, comforting meal that pairs well with simple sides or as a standalone main course. It balances spicy notes with creamy and cheesy textures, making it approachable and satisfying.
Chili powder heat levels can vary; tasting beforehand is advised to adjust the spice accordingly. Heavy cream is preferred for its smooth texture, while evaporated milk is a possible substitute though lower fat alternatives are not recommended to avoid curdling.
Ingredients
- 1 pound ground beef lean
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder see note
- 1 teaspoon smoked paprika
- 1 (4 ounce) can green chilies mild or hot, diced
- 2 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1/2 cup heavy cream or evaporated milk
- 1 cup elbow macaroni uncooked
- 2 cups cheddar cheese shredded, or Mexican blend cheese
- salt to taste
- black pepper to taste
Instructions
- Add the beef and onions to a Dutch oven/soup pot over medium-high heat. Cook for 7-10 minutes, breaking the meat up with your spoon as you go along. If there's a lot of excess fat, spoon most of it out.
- Stir in the garlic, chili powder, smoked paprika, and green chilies.
- Add in the beef broth, tomato sauce, and cream, and increase the heat to high.
- Once it just starts to boil, add in the macaroni. Reduce the heat so it's rapidly simmering (I usually keep it around medium heat), and cook, uncovered, for 13 minutes or until the pasta is cooked and the liquid has reduced. Stir it every couple minutes to prevent the pasta from sticking to the bottom of the pot. If the liquid seems to be disappearing too quickly before the pasta is cooked or if you want it more soupy, add in 1/2 cup more broth and/or lower the heat.
- Take the pot off the heat and stir in the cheese. Season with salt & pepper as needed. If you need the liquid to absorb a little more prior to serving, simply cover the pot and let it sit for a few minutes. Optional: if you want a melty cheese layer on top, sprinkle on an extra 1/2 cup or so of cheese and cover the pot until it melts.
Notes
- Test chili powder for spiciness as it varies widely; adjust quantity for desired heat.
- Heavy cream is recommended to prevent curdling and maintain sauce creaminess; evaporated milk can be used if necessary.
- Lower fat dairy substitutes are not advised for this recipe due to texture risks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 105mg | 35% |
| Sodium | 1036mg | 43% |
| Potassium | 705mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1823IU | 36% |
| Vitamin C | 13mg | 14% |
| Calcium | 306mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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