Description
This Easy Chili Mac recipe combines ground beef, chili spices, tomatoes, red beans, and elbow macaroni into a hearty, flavorful one-pot meal. Perfectly seasoned and simmered to tender perfection, this comforting dish is ideal for cozy dinners and can be topped with cheese and green onions to add extra flavor.
Ingredients
Meat and Seasonings
- 1 tablespoon Oil
- 1 pound Ground Beef (ground chuck, ground round, or ground sirloin)
- 2 tablespoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- ¼ teaspoon Black Pepper or to taste
- ¼ teaspoon Cayenne Pepper (optional, leave out if you prefer no spice)
Vegetables and Aromatics
- 1 Medium Onion, finely diced
- 5-6 Garlic Cloves, minced
Liquids and Sauces
- 1 tablespoon Tomato Paste
- 4 cups Beef Broth
- 1 (14.5 ounce) Can Diced Tomatoes, do not drain
- 1 (8 ounce) can Tomato Sauce
- 1 tablespoon Worcestershire Sauce
Additional Flavorings and Garnishes
- 1 Bay Leaf
- 1-2 Dried Whole Chili Peppers (such as Chili de Arbol) – optional
- 1 (15 ounce) Can Red Beans, drained and rinsed
- 8 ounces Elbow Macaroni
- Shredded Cheese for serving (optional)
- Sliced Green Onions for serving (optional)
Instructions
- Prepare the seasoning blend: Combine the chili powder, salt, garlic powder, ground cumin, black pepper, and cayenne pepper in a small bowl to create a well-balanced chili seasoning mix.
- Brown the beef: Heat the oil in a large pot or 6-quart Dutch oven over medium heat. Add the ground beef and sprinkle it with the seasoning blend. Stir well to coat the meat evenly. Spread the beef in one layer and cook undisturbed for 2-3 minutes to brown, then stir and spread again, cooking an additional 1-3 minutes until well browned. Break up any large chunks as you cook.
- Sauté onions: With the heat still on medium, add the finely diced onions to the pot. Cook for 2 minutes, stirring frequently until the onions soften and become fragrant.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for about 1 minute until the garlic is aromatic and the paste darkens slightly in color.
- Add liquids and simmer: Pour in the beef broth, diced tomatoes with their juice, tomato sauce, Worcestershire sauce, bay leaf, and dried chili peppers if using. Stir everything to combine well.
- Bring to a boil and simmer: Increase heat to high and bring the mixture to a boil, which takes approximately 5-6 minutes. Then reduce heat to medium-low, cover the pot, and let it simmer gently for 15 minutes to allow the flavors to meld.
- Add beans and continue cooking: Raise heat back to medium, add the rinsed red beans, stir, cover, and simmer for another 15 minutes. Stir occasionally and adjust heat to maintain a gentle simmer.
- Cook the macaroni: Bring the pot back to a boil over medium-high heat. Stir in the elbow macaroni, then lower heat to medium and cook uncovered for 15 minutes. Stir frequently, especially early on, to prevent the pasta from sticking to the bottom.
- Rest before serving: Turn off the heat, cover the pot, and let the chili mac rest for 5 minutes. Stir gently 2-3 times during this rest to evenly distribute moisture.
- Final adjustments and serving: Taste the chili mac and add more salt if necessary. Use tongs to remove the bay leaf and whole chili peppers. Serve hot, topped with shredded cheese and sliced green onions if desired.
Notes
- Use reduced sodium canned products such as beef broth, tomato sauce, diced tomatoes, and beans if you are sensitive to salt.
- Adjust the initial salt amount in the seasoning mix to your preference and add more at the end after tasting.
- You can leave out the cayenne pepper and dried chili peppers if you prefer a milder flavor.
- Stir the macaroni often during cooking to prevent sticking and ensure even cooking.
