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Chili Mac Recipe

Course Main Course
Cuisine American, Southern
Keyword chili-mac-recipe, easy-chili-mac-recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 564kcal

Ingredients

  • 1 lb ground beef
  • olive oil
  • 1 medium sweet onion finely diced
  • 1 small poblano pepper or green bell pepper seeded and diced
  • 3 medium cloves garlic minced
  • 1 (1.25 oz) chili seasoning packet (i.e. McCormick's or similar)
  • 1 tsp salt
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp lemon pepper or black pepper
  • 1 tsp Mexican oregano (OR 1 tsp Italian oregano)
  • 1 tsp ground cumin
  • 1 6 oz tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 10 oz can diced tomatoes and green chiles
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can light red kidney beans drained and rinsed
  • 1 cup beef stock or water
  • 8 oz elbow macaroni cooked to al dente
  • 2 cups shredded colby jack cheese
  • optional garnishes: jalapeno, sour cream, additional cheese, chopped cilantro

Instructions

  • Drizzle olive oil in a 6 quart Dutch oven or similar heavy bottomed pot. Add ground beef cooking over medium high for 5-8 minutes until no pink remains.
  • To the pot add onions and poblano or bell pepper, mix well. Cook for 5-8 minutes or just until the softened Add the garlic, cook for 30 seconds.
  • Add chili seasoning, salt, garlic powder, onion powder, smoked paprika, lemon pepper, oregano and cumin stirring to combine. Next, add tomato paste, mix well to combine.
  • Add crushed tomatoes, Rotel tomatoes, black beans, kidney beans, and beef stock or water. Stir to combine. Bring to a simmer, lower the heat to low, and simmer with lid slightly offset for 30 minutes, occasionally stirring to prevent sticking.
  • Meanwhile, cook elbow macaroni in salted water per the package directions until al dente. Drain well.
  • After the chili has cooked for 25-30 minutes add cooked macaroni to pot with half of the shredded cheese. Mix well. Simmer for 2-3 minutes on low.
  • Remove from heat, sprinkle the top with the reserved 1 cup cheese and cover. Let stand for 5-10 minutes or just until the cheese has melted.
  • Serve hot garnished with jalapeno slices, sour cream or any of your favorite chili toppings.

Nutrition

Serving: 1serving | Calories: 564kcal | Carbohydrates: 42g | Protein: 31g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1017mg | Potassium: 836mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1174IU | Vitamin C: 19mg | Calcium: 365mg | Iron: 4mg