Easy Chili Mac Dinner (Print Version)
# Ingredients:
→ For the Chili
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
1 bell pepper, diced
05 -
1 pound ground beef
06 -
1 to 2 tablespoons chili powder, to taste
07 -
1 teaspoon ground cumin
08 -
1 teaspoon smoked paprika
09 -
1 can (28 ounces) crushed tomatoes
10 -
1 can (8 ounces) tomato sauce
11 -
1 can (14 ounces) kidney beans, drained and rinsed
→ For the Mac
12 -
1 cup beef broth
13 -
8 ounces uncooked elbow macaroni
14 -
1 cup shredded cheddar cheese, divided
15 -
1 cup shredded mozzarella cheese, divided
16 -
salt and black pepper, to taste
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
02 -
Stir in the minced garlic and diced bell pepper. Cook for 2 minutes until fragrant.
03 -
Add ground beef to the pot. Break up the meat with a spoon and cook until thoroughly browned. Sprinkle in chili powder, cumin, and smoked paprika and stir constantly for 1–2 minutes.
04 -
Pour in crushed tomatoes, tomato sauce, kidney beans, and beef broth. Mix well and increase heat to medium-high.
05 -
Once the mixture reaches a boil, add uncooked elbow macaroni. Stir thoroughly, reduce heat to medium, and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
06 -
Remove pot from heat. Gradually add 1/2 cup cheddar cheese and 3/4 cup mozzarella, stirring well after each addition until fully melted.
07 -
Adjust seasoning with salt and pepper as needed. Sprinkle the remaining cheeses over the surface, cover, and let sit for 2 minutes or until cheese melts. Serve warm.
# Notes:
01 -
Add 1 tablespoon hot sauce or red pepper flakes for extra heat. Substitute ground beef with turkey or plant-based crumbles for a lighter or vegetarian option. Different varieties of beans such as black or pinto beans may be used.