Beef Chili Mac Dish (Print Version)
Savory ground beef and pasta in a rich chili tomato sauce with melted cheese topping.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (85% lean)
→ Vegetables and Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 medium red bell pepper, diced
→ Spices and Seasonings
05 - 1 ½ tbsp chili powder
06 - 1 tsp ground cumin
07 - ½ tsp smoked paprika
08 - ½ tsp dried oregano
09 - ¼ tsp cayenne pepper (optional)
10 - 1 tsp salt, adjust to taste
11 - ½ tsp black pepper
→ Canned and Pantry
12 - 1 (14.5 oz) can diced tomatoes
13 - 1 (8 oz) can tomato sauce
14 - 2 cups beef broth
15 - 1 (15 oz) can kidney beans, drained and rinsed
16 - 2 cups elbow macaroni, uncooked
→ Dairy
17 - 1 ½ cups shredded cheddar cheese
→ Garnish (optional)
18 - Sliced green onions
19 - Chopped cilantro
# How-To Steps:
01 - In a large pot or Dutch oven over medium-high heat, cook the ground beef, breaking it apart until evenly browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add chopped onion, diced red bell pepper, and minced garlic to the pot. Cook, stirring frequently, until softened, approximately 4 minutes.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, optional cayenne pepper, salt, and black pepper. Cook for 1 minute until aromatic.
04 - Add diced tomatoes, tomato sauce, beef broth, drained kidney beans, and uncooked elbow macaroni. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until pasta is tender and sauce has thickened, about 12 to 15 minutes.
06 - Remove from heat, evenly sprinkle shredded cheddar cheese over the top, cover, and let stand for 2 to 3 minutes until cheese melts.
07 - Optionally garnish with sliced green onions or chopped cilantro before serving. Serve hot.
# Expert Tips:
01 -
- It's a one-pot wonder that means less cleanup and more time enjoying dinner with the people you're feeding
- The spices build layers of warmth without being aggressive—even people who shy away from spicy food find themselves going back for seconds
- It's economical enough for weeknight dinners but impressive enough to serve when friends drop by
02 -
- Cook the pasta in the pot, not separately. This isn't a mistake—the pasta absorbs the spiced broth and becomes infinitely more flavorful than it would be on its own.
- Don't skip rinsing the kidney beans. That liquid they're packed in can make the whole dish taste metallic and off.
- Taste as you go. Salt and pepper are adjustable, and everyone's palate is different. You might want more cayenne, less oregano, or an extra pinch of salt.
03 -
- Make it the day before if you can. The flavors marry overnight, and reheating actually improves it. Add a splash of broth when you reheat so it doesn't dry out.
- If you're cooking for a crowd, this doubles easily and actually benefits from the extra time simmering. The spices settle deeper and taste more confident.