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Chili Mac Recipe

Chili Mac Recipe
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4.9 from 22 reviews

Chili Mac and Cheese is a hearty, homey, comfort food dish that is a tasty combination of classic chili and mac and cheese. This Chili Mac recipe is a delicious easy dinner that can be on the table in 30 minutes, making it a total winner for busy weeknights as well as game day.

Ingredients

Elbow Macaroni Pasta:

8 ounces uncooked, dry

Lean Ground Beef:

1 pound

Yellow Onion:

1 medium, diced

Garlic Cloves:

2, minced

Chili Powder:

1½ tablespoons

Ground Cumin:

1 teaspoon

Cayenne:

¼ teaspoon (optional)

Smoked Paprika:

1 teaspoon

Salt:

½ teaspoon

Crushed Tomatoes:

22 ounces

Tomato Sauce:

8 ounces

Tomato Paste:

2 tablespoons

Worcestershire Sauce:

1 tablespoon

Beef Broth:

¾ cup

Hot Sauce:

1 teaspoon

Kidney Beans:

30 ounces, rinsed well and drained

Shredded Cheese:

8 ounces for serving

Instructions

  1. Cook Macaroni: Cook macaroni according to package directions until al dente. Drain and set aside.
  2. Brown Ground Beef: While the macaroni is cooking, brown the ground beef in a Dutch oven or large, deep skillet over medium heat until mostly cooked through. A little pink is fine.
  3. Add Onion and Garlic: Add the diced onion and stir to combine, cooking over medium heat until onion is translucent. Add minced garlic and continue cooking for an additional minute.
  4. Season and Simmer: Stir in the chili powder, cumin, smoked paprika, cayenne (if using), and salt until combined. Add the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce, and kidney beans. Bring to a boil, reduce heat, and let simmer for 15 minutes, stirring occasionally, or until chili has thickened.
  5. Combine and Serve: Stir in the cooked macaroni and season with salt and pepper if needed. Top with shredded cheese, melt the cheese, and serve with desired toppings.

Notes

  • Leftovers should be stored in an airtight container in the fridge for up to 3 days.
  • To freeze, let cool to room temperature, transfer to an airtight, freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and warm gently on the stovetop. You may need to add additional beef broth or stock to ‘loosen’ it up.

Nutrition

Find it online: https://lauracooks.com/chili-mac-recipe/