Description
Simple Chili Mac is a hearty and comforting one-pot meal combining lean ground beef, flavorful spices, tender elbow macaroni, and a cheesy finish. Perfect for a quick weeknight dinner, this chili-infused pasta dish balances smoky, spicy, and creamy elements in every bite.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
Spices and Flavorings
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 (4 ounce) can diced green chilies (mild or hot)
- Salt & pepper, to taste
Liquids
- 2 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1/2 cup heavy cream or evaporated milk
Other
- 1 cup uncooked elbow macaroni
- 2 cups Mexican blend cheese or cheddar, shredded
Instructions
- Cook the Beef and Onions: In a Dutch oven or large soup pot, heat over medium-high. Add the lean ground beef and chopped onions, cooking for 7-10 minutes. Break up the meat with a spoon as it cooks, and drain excess fat if there’s a lot to prevent greasiness.
- Add Spices and Chilies: Stir in minced garlic, chili powder, smoked paprika, and the canned diced green chilies, mixing well to combine the flavors.
- Add Liquids and Bring to Boil: Pour in the beef broth, tomato sauce, and heavy cream or evaporated milk. Increase heat to high and bring the mixture to just a boil.
- Cook the Macaroni: Once boiling, add the uncooked elbow macaroni. Reduce heat to maintain a rapid simmer (around medium heat). Cook uncovered for about 13 minutes, stirring every couple of minutes to prevent sticking. Monitor the liquid level; add 1/2 cup more broth or reduce heat if it evaporates too quickly or if you want a soupier consistency.
- Add Cheese and Season: Remove the pot from heat and stir in the shredded cheese until melted and fully incorporated. Taste and season with salt and pepper as desired. Optionally, add an extra 1/2 cup of cheese on top, cover the pot to let it melt for a luscious cheesy layer before serving.
Notes
- Chili powder heat varies; adjust the quantity or type for your preferred spiciness.
- For a lighter version, substitute heavy cream with evaporated milk.
- Be sure to stir frequently when cooking macaroni to prevent sticking and burning.
- If you want more broth or a soupier chili mac, add extra beef broth during cooking.
- Use a Dutch oven or heavy soup pot to ensure even cooking and heat retention.
