Chili Mac

There's nothing a bowl of Chili Mac can't fix. This easy pasta, beef, and bean recipe lives to please; it's fast, filling, and usually makes the cares of the day vanish into thin air. Plus when it's time to clean up, you only have one pot to wash.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings (1 cup each)

Calories 335kcal

Author Meggan Hill

Ingredients

1 pound ground beef (see note 1)
1 large onion peeled and chopped
2 cloves garlic minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can kidney beans undrained (see note 2)
1 (15-ounce) can diced tomatoes undrained
1 (6-ounce) can tomato paste
1 (4-ounce) can diced green chiles undrained
1 1/2 cups elbow macaroni or any small pasta
1 1/4 cups water
Salt and freshly ground black pepper
2 cups shredded cheese and sour cream, thinly sliced scallions, and hot sauce, for serving

US Customary - Metric

Instructions

In a Dutch oven or large pot over medium-high heat, add beef and onion. Cook until beef is browned, about 5 minutes. Drain well.
Stir in garlic, chili powder, and cumin until fragrant, about 30 seconds. Stir in kidney beans, diced tomatoes, tomato paste, green chiles, macaroni, water, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Cover and simmer until macaroni is almost cooked, about 10 minutes. Uncover and cook until macaroni is tender and sauce has thickened slightly, about 3 to 5 minutes longer, then season to taste with salt and pepper (I like an additional 1/4 teaspoon salt). Serve with shredded cheese, sour cream, scallions, and hot sauce if desired.

Notes

Ground beef: For a lighter casserole, substitute ground turkey or chicken.
Kidney beans: Substitute 1 1/2 c. cooked beans for the can (that’s about 1/2 c. dried beans before cooking). You can use any type of canned or cooked bean instead of kidney including pinto beans, black beans, or red beans.
Storage: Store covered in the refrigerator for up to 4 days.

Nutrition