Hearty Chili Mac
Dive into the ultimate comfort food with this Hearty Chili Mac recipe, a soul-warming fusion of bold chili flavors and creamy, cheesy pasta perfection. This one-pot wonder combines tender ground beef, savory spices like chili powder and cumin, and a medley of onion, bell pepper, and garlic, all simmered in a rich tomato-beef broth. Elbow macaroni absorbs the flavorful base, and the dish is finished with a generous layer of melted cheddar cheese for a satisfying, gooey bite in every forkful. Ready in just 45 minutes, this versatile crowd-pleaser is perfect for weeknight dinners or potluck gatherings. Serve it with a dollop of sour cream and a sprinkle of fresh green onions for a vibrant garnish that takes it over the top. This recipe is your go-to for deliciously simple comfort food that feeds a crowd with ease!
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Recipe Information
Ingredients
- 1 lb ground beef (80/20 blend)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes (with juices)
- 15 oz tomato sauce
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups dry elbow macaroni
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream (optional, for serving)
- 2 tbsp chopped green onions (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and ground beef, breaking the meat up with a wooden spoon. Cook until browned, about 5-6 minutes. Drain any excess grease if necessary.
Add the diced onion, green bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 4-5 minutes.
Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper, allowing the spices to toast for about 30 seconds to bring out their flavor.
Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes to allow the flavors to meld.
Stir in the dry elbow macaroni, ensuring it's fully submerged in the liquid. Cover the pot again and cook for an additional 10-12 minutes, stirring occasionally, until the macaroni is tender.
Remove the pot from heat and stir in the shredded cheddar cheese until melted and fully incorporated.
Serve the Chili Mac hot, optionally garnished with a dollop of sour cream and a sprinkle of chopped green onions.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 901 mg | 19% | |
*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.
