Speedy Chili with Macaroni
Craving comfort food that’s quick to make? This Speedy Chili with Macaroni is the ultimate one-pot meal, combining the hearty flavors of classic chili with the satisfying texture of tender elbow macaroni. Ready in just 35 minutes, this recipe features seasoned ground beef, a medley of warm spices like chili powder and cumin, and a rich tomato base infused with beef broth for a savory depth of flavor. Toss in kidney beans for added heartiness, and top it all off with melty cheddar cheese and fresh green onions for a comforting dish that’s as visually appealing as it is delicious. Perfect for busy weeknights, this family-friendly chili-mac is destined to become a weeknight favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces diced tomatoes (canned)
- 8 ounces tomato sauce
- 2 cups beef broth
- 1.5 cups dry elbow macaroni
- 15 ounces kidney beans, drained and rinsed
- 1 cup cheddar cheese, shredded
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef to the pot and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and cooked through. Drain excess fat if necessary.
Add the diced onion to the pot and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Add the diced tomatoes (with their juices), tomato sauce, and beef broth to the pot. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Add the macaroni and stir well to ensure it doesn’t stick to the bottom.
Cover the pot with a lid and cook for 8-10 minutes, stirring occasionally, until the macaroni is tender.
Stir in the kidney beans and cook for an additional 2-3 minutes, until heated through.
Taste and adjust seasoning with additional salt or spices if needed.
Serve the chili-mac hot, topped with shredded cheddar cheese and sliced green onions if desired.
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 6359 mg | 276% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 29.7 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1172 mg | 90% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4140 mg | 88% | |
*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.
