Name: Chili Mac
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp vegetable oil; 1 lb ground beef; 1 medium yellow onion; 1 medium green bell pepper; 3 clove garlic; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp tomato paste; 15 oz canned tomato sauce; 14.5 oz canned diced tomatoes; 15 oz canned kidney beans; 2 1/2 cup beef broth; 8 oz elbow macaroni; 1 cup shredded cheddar cheese

← Recipes · One Pot · Chili Mac

640 cal38g protein64g carbs26g fat1280mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Chili Mac

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One Pot30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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vegetable oil1 tbsp

ground beef1 lb

yellow oniondiced1 medium

green bell pepperdiced small1 medium

garlicminced3 cloves

chili powder2 tbsp

ground cumin1 tsp

smoked paprika1 tsp

dried oregano1 tsp

kosher saltplus more to taste1 tsp

black pepper1/2 tsp

tomato paste2 tbsp

canned tomato sauce15 oz

canned diced tomatoeswith their juices14.5 oz

canned kidney beansdrained and rinsed15 oz

beef broth2 1/2 cups

elbow macaroni8 oz

shredded cheddar cheese1 cup

Cook it to

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook until browned, about 5 minutes.

2Add the onion and bell pepper and cook, stirring now and then, until softened, about 4 minutes. Spoon off any excess fat if the pan looks greasy.

3Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper. Cook for 1 minute until fragrant, then stir in the tomato paste and cook 1 minute more.

4Pour in the tomato sauce, diced tomatoes with their juices, kidney beans and beef broth. Scrape up any browned bits from the bottom of the pan and bring to a boil.

5Stir in the elbow macaroni, making sure it is submerged. Reduce the heat to medium-low, cover, and simmer for 12 to 14 minutes, stirring every few minutes so the pasta does not stick, until the macaroni is tender and the sauce has thickened.

6If the chili looks too thick before the pasta is done, add a splash of water or broth. If it looks thin, uncover and simmer 2 minutes more. Taste and add more salt if needed.

7Sprinkle the cheddar over the top, cover, and let it sit off the heat for 2 minutes until melted. Serve straight from the skillet.