Homemade Chili Mac
This easy one-pot chili mac combines zesty chili with creamy mac and cheese for a comforting family dinner ready in under 30 minutes. Perfect for busy weeknights, this versatile dish uses pantry staples and can be customized to suit any taste preference.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
Ingredients
The Basics
- 1 lb ground beef 85/15 lean-to-fat ratio
- 1 medium onion diced
- 3 garlic cloves minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 can 14.5 oz diced tomatoes, undrained
- 1 can 8 oz tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni uncooked
The Secret Ingredients
- 1 can 15 oz kidney beans, drained
- 1 bell pepper diced
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 2 cups shredded cheese mix of cheddar and monterey jack
Optional Toppings
- Sour cream or greek yogurt
- Sliced green onions
- Avocado chunks
- Cilantro
- Crushed tortilla chips
- Hot sauce
Instructions
- Heat a large pot or dutch oven over medium-high heat. Add a splash of oil and the ground beef. Break up the meat with a wooden spoon and cook until no longer pink, about 5 minutes.
- Add diced onions and cook for another 3-4 minutes until translucent.
- Add garlic and cook for 30 seconds, being careful not to burn it.
- Sprinkle in chili powder, cumin, oregano, and smoked paprika. Stir to coat the meat mixture.
- Add diced bell pepper and cook for another 2 minutes until slightly softened.
- Pour in diced tomatoes with their juice, tomato sauce, beef broth, and add brown sugar. Stir to combine.
- Add drained kidney beans and bring mixture to a simmer.
- Add uncooked macaroni to the pot, stirring well to ensure all pasta is submerged.
- Reduce heat to medium-low, cover pot, and cook for 8-10 minutes, stirring occasionally to prevent sticking.
- When pasta is al dente, turn heat to low and add 1½ cups of shredded cheese. Stir until melted and creamy.
- Sprinkle remaining cheese on top and cover for 1 minute to melt.
- Remove from heat and let stand for 5 minutes before serving to thicken.
- Serve in bowls with desired toppings.
Notes
For a spicier version, add a diced jalapeño or a pinch of cayenne pepper.
This recipe can be made vegetarian by replacing the beef with an extra can of beans or plant-based meat substitute, and using vegetable broth.
Leftovers keep well in the refrigerator for up to 4 days. Add a splash of broth when reheating.
For meal prep, prepare through Step 6, refrigerate, then complete when ready to serve.
This recipe can be made vegetarian by replacing the beef with an extra can of beans or plant-based meat substitute, and using vegetable broth.
Leftovers keep well in the refrigerator for up to 4 days. Add a splash of broth when reheating.
For meal prep, prepare through Step 6, refrigerate, then complete when ready to serve.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 30gFat: 25g
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