Description
A super easy one-pot Chili Mac recipe with a perfect blend of spices, all topped with Cheddar and Monterey Jack Cheese. Comfort food made simple for weeknight dinners.
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 1/2–3 cups low-sodium beef broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground cayenne pepper
- 2 cups elbow macaroni
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
Instructions
- Brown ground beef in a large pot over medium heat. Add onion halfway through browning. Cook until beef is browned and onion is soft.
- Add garlic and cook 1 minute. Drain excess grease.
- Stir in diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, cumin, smoked paprika, oregano, and cayenne.
- Bring to low boil, then stir in elbow macaroni. Reduce heat and simmer until noodles are tender.
- Season with salt and pepper. Top with cheddar cheese, cover until melted.
- Garnish with chopped fresh parsley before serving.
Notes
- Drain excess grease using a paper towel.
- For leftovers or freezing, cook pasta separately to al dente.
- Top individual servings with Fritos, green onions, jalapenos, or sour cream as desired.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Pasta
- Method: One-Pot
- Cuisine: American