Easy Chili Mac

This easy chili mac recipe is a one-pot meal that will please the whole family. It’s budget-friendly and uses a combination of fresh and pantry ingredients for a homemade taste without a lot of fuss.

Course Main Course

Cuisine American

Keyword chili, macaroni

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Calories 470kcal

Author Elizabeth

Ingredients

1 tablespoon Oil
1 pound Ground Beef ground chuck, ground round, or ground sirloin work well
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 it out if you do not like spicy
1 Medium Onion finely diced
5-6 Garlic Cloves minced
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
1 Bay Leaf
1-2 Dried Whole Chili Peppers we used dried Chili de Arbol, optional – leave it out if you do not like spicy
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

Combine the chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper in a small bowl.
Heat the oil in a large pot (we use a 6-quart Dutch oven) over medium heat. Add the ground beef and sprinkle with the prepared seasoning mix. Stir well.
Arrange the beef in one layer and cook for 2-3 minutes. Stir well, arrange in one layer again and cook an additional 1-3 minutes until browned. Stir and break up any large pieces.
Still on medium heat add the onions, cook for 2 minutes. Stir frequently.
Next, add the garlic and tomato paste, cook for 1 minute. Stir often.
Add the beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, bay leaf, and dried chili peppers (if using) and stir.
Raise the heat to high, bring the liquid to a boil (about 5-6 minutes).
Then, lower the heat to medium-low, cover the pot and let the sauce simmer for 15 minutes to let the flavors develop and come together.
Raise the heat to medium, add the red beans to the pot, stir. Cover and cook for 15 minutes, stirring occasionally. Keep it at a simmer, raise or lower the heat as needed.
Finally, raise the heat to medium-high and bring the liquid to a boil. Add the macaroni to the pot while stirring. Then lower the heat to medium and cook uncovered for 15 minutes.
Keep it simmering, raise or lower the heat as need. Stir the macaroni often (especially in the beginning) because it sinks and will stick to the bottom of the pot.
Turn off the heat, cover the pot and let the chili mac sit for 5 minutes. Stir 2-3 times while it sits.
Taste and add salt if needed. As a reference we did not add extra to ours.
Use tongs to remove the bay leaf and chili peppers.
Serve with shredded cheese and sliced green onions or your favorite toppings.

Notes

Use reduced sodium canned products if you are sensitive to salt. There are good quality low sodium beef broths, tomato sauce, diced tomatoes, and beans available. You can also reduce the initial amount of salt in the seasoning and adjust at the end if needed.

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