Chili Mac Recipe
This easy one-pot chili mac simmers tender ground beef, elbow macaroni, beans, and rich spices in savory broth before finishing with a layer of melted sharp cheddar cheese.
Equipment
- Large pot with lid
- Wooden Spoon
- Cheese grater
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red capsicum / bell pepper, chopped
- 500 g / 1 lb ground beef (mince), I use lean
- 800 g / 28 oz crushed canned tomato
- 420 g / 14 oz can red kidney beans, drained
- 2 1/2 cups (625 ml) beef broth (chicken broth also ok)
- 250 g / 8 oz elbow macaroni pasta (elbow pasta), uncooked
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, tasty cheese)
- 1/4 cup coriander / cilantro finely chopped, for garnish
Spices (Homemade Chili Powder)
- 1/2 tsp cayenne pepper or pure chilli powder (adjust spiciness to taste)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder (can sub garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Instructions
- Heat the olive oil in a large pot over high heat, then cook the garlic and onion for 1 minute before adding the red capsicum / bell pepper. Continue until the onion looks translucent and the aromatics smell sweet and fragrant.
- Add the ground beef and break it into small crumbles with a wooden spoon as it cooks. Keep cooking until no red color remains and the meat is browned in spots.
- Add the crushed canned tomato, kidney beans, beef broth, uncooked elbow macaroni, and all of the spices, keeping the cheese aside for later. Stir well, bring the mixture to a simmer, then reduce the heat to medium.
- Cover the pot and simmer for 12 minutes, checking the macaroni around the 10-minute mark. The pasta should be al dente, with a slight firmness in the center, and the tomato broth should look thickened and saucy.
- Turn off the stove, leaving the pot in place, and stir in half of the shredded cheese before seasoning with salt and pepper to taste. The sauce should become glossy as the cheese melts; scatter the remaining cheese over the top, cover, and let it melt for about 2 minutes.
- Sprinkle with coriander / cilantro finely chopped, for garnish, and serve immediately. The finished chili mac should be thick enough to coat the macaroni while still looking softly saucy.
Notes
Texture tip: Check the macaroni around the 10-minute mark and remove the pot from active heat when the pasta is still slightly firm. Residual heat will finish cooking the noodles while the cheese melts without turning them mushy.
Cheese melting: Grate cheese directly from a block for the smoothest results. Turn off the heat completely before stirring in the cheese to prevent the dairy fats from separating into an oily sauce.
Storage: Keep cooled leftovers in airtight containers in the refrigerator. Reheat gently over medium-low heat on the stovetop or in short microwave intervals with a splash of broth to loosen the sauce.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.