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Chili Mac Recipe
Chili Mac delivers the perfect trifecta of savory beef, zesty spice, and creamy cheese, making this updated classic the ideal choice for satisfying comfort food. For the ultimate in comforting and filling fare, look no further than Chili Mac, a delightful blend of beefy richness, spicy warmth, and cheesy goodness. This spin on a beloved dish is a guaranteed crowd-pleaser. Craving something hearty and comforting? Chili Mac’s beefy base, spicy kick, and cheesy topping create a truly satisfying meal that puts a delicious spin on a classic.
Homemade Chili Mac Recipe
For a super cheesy and incredibly easy dish, Chili Mac is a winner. The tender macaroni, delicious chili, and cheesy topping create a wonderful snack for game night gatherings or a speedy but satisfying meal. It’s a crowd-pleaser, and even picky children can’t resist it. Because it’s so substantial, even a small serving is quite filling. Its convenience extends to picnics, as you can transport it easily in one pot. You can also easily control the spiciness to suit everyone. Having such a simple recipe on hand is fantastic for those nights when you lack dinner inspiration. This is definitely not your everyday mac and cheese; it’s a recipe worth keeping.
For another great ground beef recipe try our Slow Cooker Sloppy Joes
Ingredients
- 8 oz dry elbow macaroni pasta cooked to al dente and drained
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red bell pepper seeded and diced
- 4 cloves garlic minced
- 1-pound lean ground beef
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 1 tablespoon red chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 7 oz crushed tomatoes
- 7 oz tomato puree
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 14 oz can red kidney beans drained
- 2 cups shredded Cheddar Cheese
- 1 cup shredded mozzarella cheese
- 1 jalapeno cut into rounds
- 1 red chili pepper cut into rounds
Instructions
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Place a large Dutch oven over medium-high heat and add oil.
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Add onions and sauté for 1 minute, add the bell pepper and garlic, and sauté stirring for 1 more minute.
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Add ground beef and cook it until browned, breaking it up with a wooden spoon.
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Add the cumin, oregano, cocoa powder, chili powder, paprika, and salt and stir to fully coat the beef.
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Mix in the crushed tomatoes, tomato puree, beef broth, Worcestershire sauce, tomato paste, and the beans.
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Bring the mixture to a boil, then lower heat and simmer for 10-15 minutes, stirring occasionally, until the chili thickens.
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Preheat oven broiler on medium heat.
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Add the cooked pasta to the chili and toss well to combine.
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Top with the shredded cheese and transfer to the oven. Broil for 2 minutes, or until cheese is bubbling and melted.
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Garnish with sliced jalapeños and sliced chili pepper, sprinkle on top chopped cilantro.
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Serve with sour cream.
