Quick and easy, hearty dinner recipe made in one pot on your stove top in about 30 minutes!
- 1 lb ground beef
- 1 Tbsp olive oil
- 3 clove minced garlic
- ½ c. finely chopped onion peeled
- 14 oz petite diced tomatoes
- 8 oz tomato sauce
- 16 oz kidney beans rinsed and drained
- 2 Tbsp brown sugar
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp ground black pepper
- 3 ½ c. beef broth
- 2 c. uncooked elbow macaroni
- 1 c. Shredded cheddar cheese
In a large pot or dutch oven heat the olive oil over medium high heat. Add the ground beef and chopped onions to the pot. Cook for 5-6 minutes, breaking up the meat with a spatula.
Add in the garlic and cook for an additional 2-3 minutes or until the ground beef is cooked through. Drain off any excess grease and discard.
Add in the diced tomatoes, tomato sauce, kidney beans, brown sugar, chili powder, cumin, salt, black pepper, beef broth and macaroni. Stir to combine.
Bring to a boil, reduce heat to simmer, cover the pot and cook for 12-13 minutes or until pasta is tender. Uncover the pot and cook for an additional 3-4 minutes.
Sprinkle cheddar cheese over pasta and let melt. Serve immediately.
Add Some Heat: Want your chili mac a little spicier? Add some chopped jalapeno or your favorite hot sauce when you simmer the chili.
Ingredient Swaps: Switch the pinto beans for black beans. Cheddar cheese is classic, but you can switch it for Monterey Jack or pepper jack cheese. Or do a combination of cheese.
Leftover Tips: Store your leftover chili mac in airtight containers in the fridge. It will keep for three to four days. When you reheat it, add a splash of broth if it’s too thick.
Does chili mac freeze well? Yes, it does! Once you’ve made it let it cool. Store it in freezer-safe containers for up to two months. Thaw it in the fridge before warming it on the stove or in the microwave.
Calories: 801kcal | Carbohydrates: 91g | Protein: 44g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 1512mg | Potassium: 1202mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1096IU | Vitamin C: 12mg | Calcium: 387mg | Iron: 7mg