Ragu Chili Mac
Get ready to delight your taste buds with Ragu Chili Mac, a mouthwatering one-pot dinner that's equal parts hearty and comforting. This recipe combines the bold, smoky flavors of a classic beef chili with the creamy, cheesy goodness of macaroni—perfect for busy weeknights or feeding a hungry crowd. Packed with ground beef, tender elbow macaroni, kidney beans, sweet corn, and a medley of warming spices like chili powder, cumin, and paprika, this dish is as satisfying as it is flavorful. Finished with a generous helping of melted cheddar cheese and a sprinkle of fresh herbs, Ragu Chili Mac is a quick-cooking, crowd-pleasing meal that comes together in just 45 minutes. Perfect for cozy family dinners, game-day gatherings, or meal prep, this recipe is a must-try for lovers of chili, pasta, and everything in between!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned corn kernels, drained
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes. Drain any excess fat if needed.
Stir in the diced onion and green bell pepper. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic, chili powder, ground cumin, paprika, and oregano. Stir and cook for 1 minute to toast the spices.
Mix in the canned diced tomatoes (with their juice), tomato paste, beef broth, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer, then stir in the uncooked elbow macaroni. Cover the pot and reduce the heat to low.
Cook, stirring occasionally, until the macaroni is tender, about 10-12 minutes.
Stir in the kidney beans and corn kernels, and let them heat through for 2-3 minutes.
Remove the pot from the heat and stir in the shredded cheddar cheese until melted and fully incorporated.
Garnish with chopped parsley or cilantro if desired, and serve hot.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 4327 mg | 188% | |
| Total Carbohydrate | 284.8 g | 104% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 28.5 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1210 mg | 93% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3044 mg | 65% | |
*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.
