Description
This big-batch chili mac is a one-pot wonder—rich, cheesy, and loaded with beef, beans, and bold spices. It’s perfect for feeding a hungry crowd or stocking up on leftovers. Comfort food meets convenience, all in under an hour.
Ingredients
13⅓ oz (375g) Elbow Macaroni
1⅔ lbs (750g) Ground Beef
3⅓ cups (790 ml) Beef Broth
1 (14 oz / 400g) Can Red Kidney Beans
1½ tbsp Olive Oil
1½ Onions, chopped
1½ Green Peppers, chopped
6 Garlic Cloves, minced
1½ tsp Cumin
1½ tsp Chili Powder
1½ tsp Paprika
1½ tbsp Tomato Paste
1½ cups (315g) Crushed Tomatoes
1½ cups (315g) Tomato Purée
1½ cups (340g) Cheddar Cheese, shredded
1½ cups (340g) Mozzarella Cheese, shredded
Fresh Cilantro, for garnish
Salt & Pepper to taste
Instructions
Sauté Base: Heat olive oil in a large pot. Add onion and green pepper; cook until softened. Stir in garlic, cumin, chili powder, paprika, and tomato paste. Cook 1 minute.
Brown Beef: Add ground beef and cook until browned. Season with salt and pepper.
Build the Sauce: Stir in crushed tomatoes, tomato purée, kidney beans, and beef broth. Bring to a simmer.
Cook Pasta: Add macaroni, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
Add Cheese: Stir in cheddar and mozzarella until melted and creamy.
Finish & Serve: Garnish with fresh cilantro and serve hot.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 490
- Fat: 26g
- Carbohydrates: 35g
- Protein: 28g