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–+ servings
chili and macaroni dish

Chili Mac

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine American
Servings 6 servings

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

To enhance the flavor, you can sauté the onions and peppers first before adding the beef. Adjust the chili powder to taste for desired spiciness. If you prefer a creamier consistency, consider adding a splash of milk or a dollop of sour cream before serving.
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