Description
This comforting Chili Mac combines the bold flavors of chili with the cheesy goodness of macaroni, creating a hearty, one-pot meal perfect for busy nights or cozy gatherings!
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 1 cup elbow macaroni
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Cook Beef: In a large skillet or pot, cook ground beef over medium heat until browned. Drain excess fat.
- Sauté Aromatics: Add onion and garlic, cooking until softened.
- Build the Chili: Stir in tomatoes, beans, broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer.
- Add Pasta: Stir in macaroni and cook uncovered for 10–12 minutes, stirring occasionally, until pasta is tender.
- Cheesy Finish: Stir in cheddar cheese until melted and creamy.
- Serve: Garnish with fresh cilantro and enjoy hot!
Notes
- For extra spice, add a diced jalapeño or 1/4 tsp cayenne pepper.
- Substitute ground turkey or plant-based meat for a lighter option.
- Leftovers taste even better the next day—store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Sodium: 800mg
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g