Chili Mac Recipe
Chili mac is hearty and delicious, a comforting mix of spicy chili and cheesy macaroni for a perfect weeknight dinner that's easy to make and satisfying.
Servings: 8
Calories: 470kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2-3 jalapenos diced (use bell pepper for milder heat)
- 4-5 cloves garlic minced
- 1 pound ground beef
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne optional, for spicy
- Salt and pepper to taste
- Hot sauce to taste
- 2 tablespoons tomato paste
- 2.5 cups beef broth
- 2 15-ounce cans fire roasted tomatoes or use diced or crushed tomatoes
- 1 15- ounce can red kidney beans drained
- 8 ounces dry elbow macaroni noodles
- 2 cups shredded cheddar cheese or use a Mexican blend
Instructions
- Heat the oil in a large pot over medium heat and add the onion and jalapeno peppers. Cook for 5 minutes to soften.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the ground beef and break apart with a wooden spoon. Cook for 5-6 minutes to brown and cook mostly through, stirring a bit.
- Stir in the chili powder, cumin, cayenne, salt and pepper, hot sauce, and tomato paste. Cook 1-2 minutes to bloom the spices, stirring.
- Add the beef broth, tomatoes, kidney beans, and macaroni noodles. Stir.
- Cover and reduce heat to simmer. Cook for 8-10 minutes, or until the noodles are done to your liking.
- Stir in half of the cheddar cheese until melty, then remove from heat. Top with remaining cheese and cover off heat for 2-3 minutes to melt the top cheese.
- Garnish and serve!
Nutrition
Calories: 470kcal | Carbohydrates: 39g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 908mg | Potassium: 506mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1804IU | Vitamin C: 9mg | Calcium: 283mg | Iron: 4mg