Description
Simple Chili Mac is a hearty and comforting one-pot meal featuring lean ground beef, tender elbow macaroni, and a flavorful blend of chili powder, smoked paprika, and diced green chilies. This satisfying dish is cooked on the stovetop in about 35 minutes and finished with melting cheese for a creamy, cheesy finish that’s perfect for weeknight dinners.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 (4 ounce) can diced green chilies (mild or hot)
Spices and Seasonings
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- Salt & pepper to taste
Liquids and Dairy
- 2 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1/2 cup heavy cream or evaporated milk
Pasta and Cheese
- 1 cup uncooked elbow macaroni
- 2 cups Mexican blend cheese or cheddar, shredded
Instructions
- Cook the Beef and Onions: Add the lean ground beef and chopped onion to a Dutch oven or soup pot over medium-high heat. Cook for 7 to 10 minutes, breaking up the beef with a spoon as it cooks. If excess fat accumulates, spoon out most of it to avoid greasiness.
- Add Aromatics and Spices: Stir in the minced garlic, chili powder, smoked paprika, and diced green chilies. Mix 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 the heat to high and bring the mixture just to a boil.
- Cook the Macaroni: Once boiling, stir in the uncooked elbow macaroni. Reduce the heat to a rapid simmer (around medium heat). Cook uncovered for 13 minutes or until pasta is tender and liquid has reduced, stirring every few minutes to prevent sticking. If the liquid is evaporating too fast or the dish becomes too thick, add an extra 1/2 cup of broth and/or reduce the heat.
- Finish with Cheese: Remove the pot from heat and stir in the shredded Mexican blend cheese or cheddar. Season with salt and pepper to taste. For extra melty cheese on top, sprinkle an additional 1/2 cup of cheese, cover the pot, and allow it to melt for a few minutes before serving.
Notes
- You can substitute heavy cream with evaporated milk for a lighter version.
- Adjust chili powder quantity depending on your heat preference.
- If you prefer a soupier chili mac, add more beef broth during cooking.
- Use a Dutch oven or heavy-bottomed pot to prevent sticking and burning.
- Letting the dish rest covered off heat helps the flavors meld and the cheese melt perfectly.
