Description
A hearty and comforting recipe combining classic chili and macaroni & cheese that’s ready in about 30 minutes.
Ingredients
- 8 ounces elbow macaroni pasta, uncooked, dry
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1½ tablespoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne (optional)
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 22 ounces crushed tomatoes (whole can, juice and all)
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ¾ cup beef broth (or stock)
- 1 teaspoon hot sauce
- 30 ounces kidney beans (about 2 cans), rinsed and drained
- 8 ounces shredded cheese for serving
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- While macaroni is cooking, brown the ground beef in a dutch oven or large deep skillet over medium heat until mostly cooked through.
- Add diced onion and cook until translucent. Then add minced garlic and cook for another minute.
- Stir in chili powder, cumin, smoked paprika, cayenne (if using), and salt until well combined.
- Add 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 about 15 minutes or until chili has thickened.
- Stir in the cooked macaroni. Season with salt and pepper as needed.
- Top with shredded cheese. Cover with a lid to melt cheese, or place under broiler for a few minutes until cheese is melted and bubbling.
- Serve with optional toppings like green onions, jalapeños, cilantro, etc.
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freezer: Cool to room temperature, transfer to freezer‑safe container; freeze up to 3 months. Thaw overnight in refrigerator and rewarm. You may need to add additional beef broth or stock to loosen texture.
- Variations: Use different pasta shapes; swap kidney beans for black or pinto beans; use diced tomatoes instead of crushed; make it one‑pot by increasing broth to 4 cups and cooking pasta directly in chili.
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 447 kcal
- Sugar: 7 g
- Sodium: 805 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 11 g
- Protein: 33 g
- Cholesterol: 58 mg
