Description
Skip the drive-thru and dive into this one-pot Chili Mac that’s ready in 30 minutes but tastes like it simmered all day. Pure comfort food magic!
Ingredients
Scale
- 1 lb (450g) ground beef (85% lean works best)
- 1 medium onion, finely diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- ½ tsp paprika
- ¼ tsp cayenne pepper (adjust to taste)
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (15 oz/425g) tomato sauce
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 2 cups (480ml) beef broth
- 2 cups (8 oz/225g) elbow macaroni, uncooked
- 2 cups (8 oz/225g) shredded cheddar cheese
- Salt and pepper to taste
- Optional garnishes: sour cream, sliced green onions, diced avocado, crushed tortilla chips
Instructions
- In a large Dutch oven, brown the ground beef over medium-high heat for 5-7 minutes. When halfway done, add diced onion and bell pepper. Continue cooking until beef is no longer pink and vegetables have softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the mixture with chili powder, cumin, oregano, paprika, and cayenne pepper. Stir well and cook for 1 minute to toast the spices.
- Pour in diced tomatoes with juice, tomato sauce, and kidney beans. Add beef broth and stir to combine. Bring to a gentle boil, then reduce heat to simmer. Season with salt and pepper to taste.
- Add uncooked macaroni to the pot, stir well to submerge. Cover and cook for 8-10 minutes, stirring occasionally, until pasta is tender but still has a slight bite.
- Remove from heat and stir in half the shredded cheese until melted. Sprinkle remaining cheese on top and cover for 2-3 minutes until melted.
- Serve hot with your choice of garnishes.