Macaroni Chili Oamc
Satisfy your craving for bold, comforting flavors with this hearty Macaroni Chili OAMC (Once A Month Cooking) recipe! Marrying the rich, savory essence of classic chili with tender elbow macaroni, this dish is a true crowd-pleaser and perfect for meal prep enthusiasts. Featuring ground beef, two types of beans, aromatic spices like cumin and paprika, and a luscious tomato base, this one-pot wonder is packed with protein, fiber, and robust flavor. Ready in just 45 minutes, it’s ideal for busy weeknights or a cozy family dinner. Top it with shredded cheddar cheese and fresh herbs for extra indulgence, or freeze portions for an effortless make-ahead meal—simply thaw and reheat for a delicious, comforting dish any day of the week!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 1 pound Ground beef
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
- 2 tablespoons Chopped fresh parsley or cilantro (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the pot, breaking it up with a spoon or spatula as it cooks. Continue cooking until the beef is fully browned, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, oregano, paprika, salt, and black pepper. Mix well to evenly coat the beef with the spices.
Add the crushed tomatoes, tomato paste, kidney beans, black beans, and beef broth to the pot. Stir to combine.
Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
Add the cooked macaroni to the chili mixture and stir until evenly coated and heated through, about 2-3 minutes.
Taste and adjust seasoning as needed, adding more salt or spices if desired.
Serve hot in bowls, garnished with shredded cheddar cheese and chopped parsley or cilantro if desired.
To freeze, let the macaroni chili cool completely, then transfer it to freezer-safe containers or bags. Label and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1027 mg | 22% | |
*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.
