Description
This Simple Chili Mac recipe combines hearty ground beef, flavorful spices, tender elbow macaroni, and a cheesy finish for a comforting one-pot meal. It features a balanced blend of chili powder, smoked paprika, diced green chilies, and a creamy tomato broth base to create a rich, satisfying dish perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder (see notes)
- 1 teaspoon smoked paprika
- 1 (4 ounce) can diced green chilies (mild or hot)
- 2 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1/2 cup heavy cream or evaporated milk
- 1 cup uncooked elbow macaroni
- 2 cups Mexican blend cheese or cheddar, shredded
- Salt and pepper, to taste
Instructions
- Cook Beef and Onions: Add the ground beef and chopped onions to a Dutch oven or large soup pot over medium-high heat. Cook for 7-10 minutes, breaking the meat up with a spoon until browned. Drain excess fat if there is a lot to avoid a greasy dish.
- Add Spices and Chilies: Stir in the minced garlic, chili powder, smoked paprika, and diced green chilies. Cook for about 1 minute to release the aromas and flavor the meat mixture.
- Add Liquids and Heat: Pour in the beef broth, tomato sauce, and heavy cream (or evaporated milk). Increase heat to high and bring the mixture just to a boil.
- Cook Macaroni: Once boiling, add the uncooked elbow macaroni. Reduce heat to maintain a rapid simmer, usually medium heat, and cook uncovered for 13 minutes or until pasta is tender and liquid has reduced. Stir every couple of minutes to prevent sticking. If the liquid evaporates too fast before pasta is cooked, add 1/2 cup more broth or reduce heat.
- Finish with Cheese and Season: Remove the pot from heat and stir in the shredded cheese. Season with salt and pepper to taste. If you prefer melted cheese on top, sprinkle an additional 1/2 cup cheese and cover until it melts.
- Rest and Serve: Let the chili mac sit covered for a few minutes if you want the liquid to absorb more and the dish to thicken slightly before serving.
Notes
- Chili powder varies in spiciness depending on brand and type; taste test beforehand to adjust heat level.
- Heavy cream is preferred over lower-fat substitutes to prevent curdling; evaporated milk is an acceptable alternative.
- If your dish is too soupy, allow it to rest covered to thicken.
- For a melty cheese top layer, add extra cheese and cover until melted just before serving.
