James Chili Mac
James Chili Mac is the ultimate comfort food mash-up, blending the hearty, smoky flavors of classic chili with the irresistible creaminess of macaroni. This one-pot wonder combines tender ground beef, fragrant garlic, and a medley of warm spices like chili powder, cumin, and smoked paprika to create a rich, flavorful base. Tossed with elbow macaroni and studded with savory kidney beans, this dish is topped off with melty shredded cheddar for a velvety finish. Perfect for busy weeknights, this easy-to-make recipe is ready in just 45 minutes and serves up to six. Garnish with fresh parsley for a pop of color and freshness, and enjoy a soul-satisfying meal that's guaranteed to please the whole family. Whether you're searching for a cozy dinner idea or crowd-pleasing comfort food, James Chili Mac is your new go-to favorite!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes
- 3 tablespoons tomato paste
- 4 cups beef broth
- 2 cups elbow macaroni
- 15 ounces canned kidney beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.
Stir in the diced onion and green bell pepper. Cook for 3-4 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Sprinkle in the chili powder, cumin, and smoked paprika, stirring to evenly coat the beef and vegetables.
Stir in the canned diced tomatoes, tomato paste, and beef broth. Bring the mixture to a simmer.
Add the elbow macaroni, kidney beans, salt, and black pepper. Stir to combine.
Cover the pot and simmer on low heat, stirring occasionally, for 10-12 minutes, or until the macaroni is tender and the sauce has thickened.
Turn off the heat and stir in the shredded cheddar cheese until melted and creamy.
Garnish with fresh parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 6.0 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 790 mg | 17% | |
*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.
