Easy Chili Mac is more than just a meal; it’s a warm hug in a bowl, a nostalgic trip back to comfort food bliss, and a weeknight savior all rolled into one. We all have those dishes that instantly transport us to a place of cozy contentment, and for so many, Easy Chili Mac holds that special spot. It’s the perfect symphony of hearty chili meeting perfectly cooked macaroni, creating a satisfying texture and a flavor profile that’s both robust and incredibly approachable. What truly makes this dish a beloved classic is its cbeef hameleon-like ability to adapt to whatever you have on hand, yet consistently deliver on that craveable, soul-warming goodness. Whether you’re a seasoned cook looking for a quick win or a begin extractner tackling your first homemade meal, this Easy Chili Mac recipe promises delicious results without any fuss, proving that spectacular flavor doesn’t require complicated steps.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef
- 1-2 tablespoons chili powder, to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- 1 cup shredded cheddar cheese (or Monterey Jack), divided
- 1 cup shredded mozzarella cheese, divided
Making the Flavorful Base
Sautéing the Aromatics
Begin extract by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion and cook, stirring occasionally, untgin extractit begins to soften and turn translucent, about 5 to 7 minutes. This initial sautéing step is crucial for developing a sweet and mellow flavor for the chili mac. Next, add the minced garlic and diced bell pepper to the pot. Cook for another 3 to 4 minutes, stirring frequently, until the garlic is fragrant and the bell pepper has softened slightly. Be careful not to burn the garlic, as this can impart a bitter taste.
Browning the Beef
Once the vegetables are softened, push them to the side of the pot and add the ground beef. Break up the ground beef with your spoon and cook it until it’s no longer pink, draining off any excess grease. This step ensures a lean and flavorful base for our Easy Chili Mac. After the beef is browned, stir it together with the sautéed vegetables. Now it’s time to introduce the spices. Add the chili powder, cumin, and smoked paprika. Stir well to coat the beef and vegetables evenly with the spices. Cook for an additional minute, stirring constantly, to toast the spices and release their aromas. This “blooming” of the spices significantly enhances their flavor.
Simmering the Chili
Building the Chili Sauce
Pour in the crushed tomatoes and the tomato sauce. Stir everything together to combine. Next, add the drained and rinsed kidney beans. These beans add wonderful texture and a hearty element to the chili mac. Finally, pour in the beef broth. Stir once more to ensure all the ingredients are well incorporated. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 20 minutes, or up to 30 minutes. This simmering time allows the flavors to meld and deepen, creating a rich and delicious chili base. Stir occasionally to prevent sticking.
Cooking the Macaroni and Combining
Adding the Pasta
After the chili base has simmered and developed its flavors, it’s time to add the uncooked elbow macaroni. Stir the macaroni into the simmering chili mixture. Ensure the macaroni is fully submerged in the liquid. If the mixture seems too thick at this point, you can add a little more beef broth or water, about 1/2 cup at a time, until the macaroni can be covered. Bring the mixture back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for the time indicated on your macaroni package, typically about 10 to 12 minutes, or until the macaroni is al dente and has absorbed most of the liquid. Stir frequently during this stage to prevent the macaroni from sticking to the bottom of the pot and to ensure even cooking.
Melting the Cheeses
Once the macaroni is cooked and the chili mac has reached your desired consistency, remove the pot from the heat. Sprinkle half of the shredded cheddar cheese (or Monterey Jack) and half of the shredded mozzarella cheese over the top of the chili mac. Cover the pot again and let it sit for about 5 minutes, or until the cheese has melted into a gooey, delicious blanket. This brief resting period allows the cheese to become wonderfully creamy and incorporated into the dish. Stir gently to distribute the melted cheese throughout the chili mac, creating those irresistible cheesy strings. Top with the remaining shredded cheddar and mozzarella cheeses just before serving, allowing them to melt slightly on top for an extra layer of cheesy goodness.
Conclusion:
And there you have it – your very own batch of delicious Easy Chili Mac! We hope you enjoyed this simple yet incredibly satisfying recipe. This dish truly embodies comfort food at its finest, bringin extractg together hearty chili flavors with the delightful chegrape juicess of macaroni. It’s the perfect weeknight meal when you’re craving something warm, filling, and bursting with flavor, without spending hours in the kitchen. Don’t hesitate to experiment with the spices to perfectly tailor it to your palate. Serve it piping hot with your favorite toppings for an extra special touch!
For serving, we love topping our Easy Chili Mac with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, and some chopped fresh chives or green onions. A side of crusty bread is also fantastic for soaking up any leftover sauce.
If you’re looking for variations, consider adding a can of drained black beans or corn to the chili for added texture and nutrition. For a spicier kick, incorporate a pinch of cayenne pepper or some diced jalapeños. You can also switch up the pasta shape; penne or rotini work wonderfully!
We encourage you to get creative and make this Easy Chili Mac your own. The joy of cooking is in personalizing each dish, and this recipe is wonderfully forgiving and adaptable. Enjoy the process and most importantly, savor every delicious bite!
Frequently Asked Questions:
Can I make Easy Chili Mac ahead of time?
Absolutely! Easy Chili Mac is a great dish to prepare in advance. The flavors tend to meld even further when stored overnight. Simply store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a little thick.
What kind of ground meat is best for Easy Chili Mac?
While ground beef is a classic choice and works beautifully, feel free to use ground turkey, chicken, or even a plant-based crum extractble for a vegetarian option. The key is to brown the meat well and drain off any excess fat before adding the other ingredients for the best flavor and texture.
Is Easy Chili Mac spicy?
The spice level of this Easy Chili Mac can be easily adjusted. The recipe as written offers a mild to moderate heat. If you prefer it spicier, you can increase the amount of chili powder, add a pinch of cayenne pepper, or include diced jalapeños along with the other vegetables. Conversely, if you have a sensitive palate, you can reduce the chili powder slightly.
Easy Beef Chili Mac Recipe – Quick Comfort Food
A quick and easy recipe for beef chili mac, a comforting and flavorful one-pot meal that comes together in under an hour.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef
- 1-2 tablespoons chili powder, to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- 1 cup shredded cheddar cheese (or Monterey Jack), divided
- 1 cup shredded mozzarella cheese, divided
Instructions
-
Step 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and diced bell pepper, and cook for another 3-4 minutes until fragrant and slightly softened. -
Step 2
Add ground beef to the pot, breaking it up with a spoon, and cook until no longer pink. Drain excess grease. Stir the browned beef into the sautéed vegetables. Add chili powder, cumin, and smoked paprika. Cook for an additional minute, stirring constantly, to toast the spices. -
Step 3
Pour in crushed tomatoes and tomato sauce. Stir to combine. Add drained and rinsed kidney beans and beef broth. Stir well. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, stirring occasionally. -
Step 4
Stir the uncooked elbow macaroni into the simmering chili mixture, ensuring it’s submerged. If the mixture is too thick, add more beef broth or water. Bring back to a gentle simmer, reduce heat to low, cover, and cook for 10-12 minutes, or until macaroni is al dente and most liquid is absorbed. Stir frequently. -
Step 5
Remove the pot from heat. Sprinkle half of the cheddar and half of the mozzarella cheese over the top. Cover and let sit for 5 minutes until cheese is melted. Stir gently to distribute the melted cheese. Top with remaining cheeses just before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.