Chili Macaroni

Course Main Course

Cuisine American, Southern

Keyword best-chili-recipes, chili-mac, chili-macaroni

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 318kcal

Author Melissa Sperka

8 oz elbow macaroni
1 medium onion diced
1 medium poblano pepper diced and seeded
4 clove garlic minced
olive oil
seasoned salt and black pepper
1 1/2 lb extra lean ground beef
1/4 cup dark chili powder
1 1/2 Tbsp cumin
2 tsp Mexican oregano
1/2 tsp lemon pepper
1/4 tsp ground ancho or chipotle pepper [more or less to taste]
2 14.5 oz cans chili seasoned diced tomatoes
1 16 oz can light red kidney beans drained
2 cup shredded colby-jack cheese
1/4 cup chopped cilantro
Toppings: sliced green onions shredded cheese, sour cream, jalapenos, black olives

Preheat the oven to 350°F and spray a 13x9 inch baking dish with cooking spray.
Cook the elbow macaroni per the package directions until al dente. Drain well and set aside.
Meanwhile, in a large skillet over medium high heat cook the diced onion and poblano pepper in a couple of drizzles of olive oil for 3-4 minutes until softened. Season with seasoned salt and black pepper to taste. Add the minced garlic and saute for 1 minute.
To the skillet add the ground beef and cook until no pink remains. Adjust the seasoned salt and black pepper to your taste. Drain any excess fat from the pan.
Add to the skillet the chili powder, cumin, Mexican oregano, lemon pepper and ancho or chipotle chili. Stir well.
Add the tomatoes and kidney beans. Simmer for 10 minutes, then remove from the heat.
Next, add the cooked elbow macaroni, 1 cup of shredded cheese and the cilantro. Stir until combined. Pour into the baking dish. Sprinkle the top with the remaining shredded cheese.
Bake for 30 minutes or until golden and bubbly.
Garnish with additional cilantro. Serve with chopped green onions, shredded cheese and sour cream, jalapenos black olives, if desired.