Chili Mac
why make this recipe
Chili Mac is a comforting and hearty dish that brings together the best of chili and macaroni and cheese. It’s perfect for busy weeknights or chilly weekends. Not only does it taste great, but it’s also easy to prepare, making it ideal for families and gatherings. With its rich flavors and filling ingredients, Chili Mac is sure to please everyone at the table.
how to make Chili Mac
Ingredients :
- 1 lb ground beef
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can dark red kidney beans drained and rinsed
- 2½-3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- 2 cups elbow macaroni
- Salt and pepper to taste
- 2 cups shredded cheddar
Directions :
- Brown the ground beef in a large pot or Dutch Oven over medium heat. About halfway through the browning process, add the onion. Continue cooking until the onion is soft and the beef is browned.
- Reduce the heat and add the garlic, cooking for about 1 minute while stirring. Drain any excess grease from the pan.
- Stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, and ground cayenne pepper.
- Bring to a low boil over medium-high heat and stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender.
- Season with salt and fresh ground black pepper to taste. Top with the cheddar cheese. Cover and let the cheese fully melt. Garnish with chopped fresh parsley.
how to serve Chili Mac
Serve your Chili Mac hot, directly from the pot. It goes well with a sprinkle of fresh parsley on top for added color and flavor. You can pair it with a simple side salad or some crunchy bread for a complete meal.
how to store Chili Mac
To store any leftovers, let the Chili Mac cool completely. Then, place it in an airtight container and refrigerate it. It can keep well in the fridge for up to 3 days. For longer storage, you may freeze it. Just make sure to use a freezer-safe container. It can last in the freezer for up to 3 months.
tips to make Chili Mac
- For extra flavor, try adding some chopped bell peppers or jalapeños to the meat while browning it.
- Feel free to adjust the spices based on your heat preference. You can add more cayenne pepper for an extra kick.
- If you want creamier Chili Mac, add a splash of heavy cream when stirring in the cheese.
variation
You can make a vegetarian version by substituting the ground beef with lentils or extra beans. Simply skip the meat and add more beans or diced vegetables of your choice.
FAQs
Can I use other types of pasta for Chili Mac?
Yes, you can use any pasta you prefer. Just keep an eye on the cooking time since different pasta shapes may cook at different rates.
Can I make Chili Mac in advance?
Absolutely! You can prepare the chili and pasta separately and combine them right before serving. This way, the pasta won’t soak up too much of the sauce.
What toppings can I add to Chili Mac?
You can top your Chili Mac with sour cream, sliced green onions, or additional cheese. Avocado slices also make a delicious garnish!
Chili Mac
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 14-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 2.5-3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper
- 2 cups elbow macaroni
- to taste Salt and pepper
- 2 cups shredded cheddar
Instructions
Preparation
- Brown the ground beef in a large pot or Dutch Oven over medium heat. About halfway through the browning process, add the onion. Continue cooking until the onion is soft and the beef is browned.
- Reduce the heat and add the garlic, cooking for about 1 minute while stirring. Drain any excess grease from the pan.
Cooking
- Stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, and ground cayenne pepper.
- Bring to a low boil over medium-high heat and stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender.
- Season with salt and fresh ground black pepper to taste. Top with the cheddar cheese. Cover and let the cheese fully melt.
- Garnish with chopped fresh parsley.
