Description
A hearty and flavorful Chili Mac combining ground beef, spices, tender elbow macaroni, and kidney beans in a rich tomato and cheese sauce. Perfect for a comforting weeknight dinner that’s easy to make and packed with classic chili flavors.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 1/2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 lb 93% lean ground beef
- 1 Tbsp minced garlic (3 cloves)
- 4 tsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can low-sodium chicken broth, plus 1/2 cup more to thin if desired
- 1 (4 oz) can diced green chilies (mild or hot depending on your preference)
- 8 oz dry elbow macaroni (2 cups)
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- Salt and black pepper to taste
- 1/2 cup half and half, or 1/3 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, plus more for serving if desired
Optional Toppings
- Sliced green onions
- Sour cream
- Diced tomatoes
- Cayenne pepper
Instructions
- Heat oil: Heat olive oil in a large pot over medium-high heat to prepare for sautéing vegetables and browning beef.
- Sauté vegetables: Add chopped onion and red bell pepper to the pot, and sauté for 5 minutes until softened. Then push the mixture to one side of the pot.
- Brown beef and garlic: Crumble ground beef into the empty side of the pot and let it sear for about 3 minutes before breaking it up and mixing with the peppers and onions. Add minced garlic and cook until beef is nearly cooked through, about 2 more minutes.
- Add spices: Stir in chili powder, ground cumin, and smoked paprika, cooking for 1 minute to release their flavors.
- Add liquids and pasta: Pour in crushed tomatoes, low-sodium chicken broth, and diced green chilies. Stir in dry elbow macaroni and drained kidney beans. Season with salt and black pepper to taste.
- Simmer: Bring mixture to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, until pasta is tender and sauce is thickened, about 15 minutes.
- Finish with cream and cheese: Remove from heat and stir in half and half (or heavy cream) and shredded cheddar cheese until melted and creamy. Add more chicken broth if a thinner consistency is desired.
- Serve: Spoon into bowls and garnish with optional toppings like green onions, sour cream, diced tomatoes, or a sprinkle of cayenne pepper.
Notes
- For a lighter version, use half and half instead of heavy cream.
- Adjust chili powder and green chilies to control the heat level.
- Can substitute ground turkey or plant-based ground meat for a different protein option.
- Use gluten-free pasta to make the dish gluten free.
- Leftovers store well and taste great reheated the next day.
