Chili Mac
Published Oct. 5, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed
- 1pound ground beef
- 1yellow onion, finely chopped
- 1tablespoon store-bought or homemade chili powder
- 1tablespoon ground cumin
- 1tablespoon garlic powder
- Salt and pepper
- 1(28-ounce) can crushed fire-roasted tomatoes
- 1(14-ounce) can chicken broth
- 1(15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid
- 8ounces elbow macaroni or another small pasta
- 1tablespoon Worcestershire sauce or soy sauce
- 4ounces grated sharp Cheddar, plus more for serving (both optional)
- Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving
Nutritional analysis per serving (6 servings)
563 calories; 26 grams fat; 10 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 30 grams protein; 1009 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.
- Step 2
Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.
- Step 3
Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.
- Step 4
Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.
Private Notes
Comments
If you don't add beans, of course there's "too much tomato."
It's CHILI MAC!!! What kind of complexity are you looking for?
Managed to make this in less than 30m with 3 kids under 6 at home. That alone merits all the stars!
I followed the recipe the first time, and it was great. I’ve also riffed on the recipe with great outcomes - ground turkey, using wine instead of broth, using whole grain elbows….This is simple, straightforward, and hearty. It is also a cheap dish.
Excellent. Made about 6 servings for me, and I’ll be freezing probably half of them. Just pay attention: the recipe calls for essentially half a box of short pasta, NOT the whole thing. I didn’t make that mistake but almost did.
I didn't want to use half a box of pasta so I doubled this recipe and....oh boy that was a lot of food