Chili Mac
Get ready to cozy up with a bowl of comforting, one-skillet Chili Mac—the perfect marriage of hearty chili and creamy mac and cheese. Featuring tender ground beef, savory spices like chili powder and cumin, and a medley of hearty ingredients like kidney beans, diced tomatoes, and elbow macaroni, this dish is flavor-packed and satisfying. With a golden layer of melted cheddar cheese on top and a sprinkle of fresh parsley for a bright finish, this recipe is as visually appealing as it is delicious. Ready in just 40 minutes, it's an easy, family-friendly dinner that's perfect for busy weeknights. Plus, its all-in-one nature means fewer dishes, making cleanup a breeze. Whether you're craving comfort food or a crowd-pleasing meal, this Chili Mac recipe is guaranteed to become a household favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces dried elbow macaroni
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks.
Drain excess fat and return the skillet to the stove.
Add the diced onion, garlic, and bell pepper to the skillet. Cook until the vegetables are softened, about 4-5 minutes.
Stir in the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, oregano, salt, and black pepper.
Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
While the chili is simmering, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Stir the cooked macaroni into the chili mixture until well combined.
Sprinkle the shredded cheddar cheese over the top and cover the skillet with a lid. Allow the cheese to melt, about 3-5 minutes.
Serve the chili mac hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 9.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
