Description
This Chili Mac is a comforting one-pot meal that combines the rich flavors of chili with tender macaroni. Made with ground beef or turkey, kidney beans, and topped with melted cheddar cheese, it’s a satisfying dish perfect for any occasion. Enjoy it hot, garnished with fresh cilantro or green onions for added flavor!
Ingredients
Scale
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 cups elbow macaroni
- 2 cups beef broth (or vegetable broth)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Fresh cilantro or green onions for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the ground beef (or turkey) to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Make sure to drain any excess fat if using beef.
- Once the meat is browned, stir in the chili powder, cumin, paprika, salt, and pepper. Mix well to coat the meat and onions with the spices, cooking for another minute to release their flavors.
- Add the kidney beans, diced tomatoes (with their juice), and tomato sauce to the pot. Stir everything together until well combined.
- Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
- While the chili mixture is simmering, bring a separate pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 7-8 minutes.
- Once cooked, drain the macaroni and set it aside. You can drizzle a little olive oil over it to prevent sticking if desired.
- After the chili has simmered for 10 minutes, add the cooked macaroni to the pot. Stir gently to combine everything, ensuring the pasta is well coated with the chili sauce.
- Let the mixture cook together for an additional 5 minutes on low heat, allowing the macaroni to absorb some of the chili flavors.
- Once everything is heated through, remove the pot from the heat. Sprinkle the shredded cheddar cheese evenly over the top of the chili mac.
- Cover the pot with a lid and let it sit for about 5 minutes. This will allow the cheese to melt beautifully.
- After the cheese has melted, give the chili mac a gentle stir to incorporate the cheese throughout the dish.
- Serve hot in bowls, garnished with fresh cilantro or chopped green onions if desired. This adds a nice pop of color and freshness!
- Enjoy your delicious homemade chili mac with a side of crusty bread or a simple salad for a complete meal.
Notes
- If you have leftovers, let the chili mac cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- To reheat, simply warm it in a pot over low heat, adding a splash of broth or water to loosen it up if it has thickened.
- You can also freeze the chili mac for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes