Chili Mac
Published Oct. 5, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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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!
Used jalapeño instead of onion because that’s what I had on hand. Came out great! Will add additional vegetables next time.
This is delicious. Only two notes: 1. One tablespoon of cumin is too much. Half of that is enough as cumin is quite overpowering. 2. It is crazy that this is called “Chili Mac” when “Mac and Chili” was also available.
Fantastic Delicious Recipe! I love the name Chili MAC (for macaroni), but I dislike the look of those big elbow pastas in a sacred bowl of chili. Excellent solution . . . Substitute tiny DITALINI pasta pieces--they are smaller than the equally sacred beans--but use only 5 oz of those teeny things...it LOOKS more balanced and is a better texture in the mouth. For anyone in a hurry, this is a winner!