Imagine the comforting aroma of seasoned beef and onions filling your kitchen, the sight of bubbling tomatoes and cheese melting into tender macaroni.
There’s something incredibly satisfying about a warm bowl of Chili Mac, a dish that’s as easy to make as it’s comforting to enjoy.
Watch as simple ingredients transform into a rich, hearty meal perfect for any night.
Let’s bring this delightful dish to life together!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 measuring cup
- 1 measuring spoon set
- 1 chef’s knife
- 1 cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, rinsed and drained
- 2 cups elbow macaroni
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chili Mac, you can follow this timeline:
- Reading & Preparation (5 minutes)
- Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and gather all the necessary equipment and ingredients.
- Prep Work (10 minutes)
- Dice the onion and bell pepper, and mince the garlic.
- Measure out the chili powder, cumin, salt, and black pepper.
- Rinse and drain the kidney beans.
- Shred the cheddar cheese if not pre-shredded.
- Cooking (25 minutes)
- 0:00 – 5:00: Heat the large pot over medium heat. Add the ground beef and cook until browned. Drain excess fat.
- 5:00 – 10:00: Add the diced onion, bell pepper, and minced garlic to the pot. Cook until softened.
- 10:00 – 11:00: Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 minute.
- 11:00 – 13:00: Add the diced tomatoes and kidney beans. Stir to combine.
- 13:00 – 14:00: Pour in the chicken broth and bring the mixture to a boil.
- 14:00 – 24:00: Stir in the elbow macaroni, reduce heat, cover, and simmer for 10-12 minutes until the pasta is cooked.
- Finishing Touches (5 minutes)
- 24:00 – 25:00: Remove from heat and stir in the shredded cheddar cheese until melted.
- 25:00 – 30:00: Let the dish rest for 5 minutes before serving.
Adjust the timeline based on your experience and kitchen efficiency.
Recipe Instructions
Heat the large pot over medium heat and add the ground beef, cooking until browned.
Drain excess fat from the pot.
Add the diced onion, bell pepper, and minced garlic to the pot, cooking until softened.
Stir in the chili powder, cumin, salt, and black pepper, cooking for 1 minute.
Add the diced tomatoes and kidney beans, stirring to combine.
Pour in the chicken broth and bring the mixture to a boil.
Stir in the elbow macaroni, reduce heat, cover, and simmer for 10-12 minutes until pasta is cooked.
Remove from heat and stir in the shredded cheddar cheese until melted.
Let the dish rest for 5 minutes before serving.
Serving Tips
- Garlic Bread: A side of warm garlic bread complements the rich flavors of chili mac perfectly.
- Green Salad: A fresh green salad adds a revitalizing contrast and balances the hearty dish.
- Steamed Vegetables: Serve with steamed vegetables for added nutrition and color.
- Cornbread: A slice of cornbread offers a sweet and slightly crumbly texture that pairs well with the dish.
- Avocado Slices: Top with avocado slices for a creamy and healthy addition to your meal.
Storage
To store Chili Mac, transfer leftovers to an airtight container and refrigerate for up to 3 days.
For longer storage, freeze portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Chili Mac, let it cool completely.
Then, transfer it to airtight containers. Label with the date, and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Chili Mac, use a microwave or stovetop.
Add a splash of broth or water to prevent dryness.
Stir occasionally for even heating.
Avoid overcooking to maintain texture.
Final Thoughts
Chili Mac is a comforting and hearty dish that combines the flavors of chili with the classic appeal of macaroni.
It’s perfect for a quick weeknight dinner or a satisfying meal for family gatherings.
The rich blend of spices, tender beef, and creamy cheese makes it a crowd-pleaser.
Adjust the spice level to suit your taste, and feel free to add your favorite toppings for extra flavor.
Enjoy this American classic anytime you crave a warming and delicious meal.
Frequently Asked Questions
Can I Use a Different Type of Pasta Instead of Elbow Macaroni?
Absolutely, you can swap the elbow macaroni for any pasta you prefer. Consider using shells, rotini, or penne. They’ll soak up the flavors beautifully. Just make sure you adjust cooking time to match your pasta choice.
Is There a Vegetarian Alternative to the Ground Beef?
You can replace the ground beef with crumbled tofu or tempeh for a vegetarian alternative. Both absorb flavors well and offer a satisfying texture. Season them generously to enhance the flavor, ensuring a delicious, hearty meal.
How Can I Make This Dish Gluten-Free?
Swap the elbow macaroni with gluten-free pasta. Make certain all canned items, especially chicken broth, are labeled gluten-free. Double-check your spices for any hidden gluten. Now, you’ve got a delicious, gluten-free dish ready to enjoy!
What Toppings Go Well With Chili Mac?
You can enhance your chili mac with toppings like fresh cilantro, diced avocado, or crispy fried onions. Add a dollop of sour cream or a sprinkle of green onions for extra flavor and an appealing presentation.
Can I Substitute Beef With Turkey or Chicken?
Absolutely, swap beef with turkey or chicken for a leaner twist. Just guarantee you cook it thoroughly and adjust seasonings to taste, as these meats might need additional spices to match beef’s flavor profile. Enjoy experimenting!
Chili Mac
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes 14.5 ounces
- 1 can kidney beans rinsed and drained
- 2 cups elbow macaroni
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
Instructions
- Heat the large pot over medium heat and add the ground beef, cooking until browned.
- Drain excess fat from the pot.
- Add the diced onion, bell pepper, and minced garlic to the pot, cooking until softened.
- Stir in the chili powder, cumin, salt, and black pepper, cooking for 1 minute.
- Add the diced tomatoes and kidney beans, stirring to combine.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in the elbow macaroni, reduce heat, cover, and simmer for 10-12 minutes until pasta is cooked.
- Remove from heat and stir in the shredded cheddar cheese until melted.
- Let the dish rest for 5 minutes before serving.
Notes
