Chili Mac and Cheese
This easy one pot chili mac and cheese recipe is hearty, flavorful, and on the table within 45 minutes.
I’m always thinking about good and easy comfort food recipes this time of year, so when I stumbled upon this easy chili mac recipe on Recipe Tin, I decided to make it. I liked that she made her own version of chili powder with a combination of dried spices, since they don’t have it available in her country, and it was a tasty flavor combination. The chili mac recipe was fun to make and it was so darn comforting and tasty! I served the chili mac and cheese with green onions and sour cream on the side, along with a batch of cornbread and a simple salad.
Chili Mac and Cheese
Ingredients:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves of garlic, minced
- 1 lb of ground beef
- 2 tsp paprika
- 2 tsp cumin
- 1½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½tsp cayenne pepper
- Sea salt and freshly cracked pepper, to taste
- 2½ cups of beef broth (chicken broth will also work)
- 1 (28 oz) can of crushed tomatoes
- 1 (14 oz) can of kidney beans, drained & rinsed
- 8 oz elbow macaroni
- 1 cup sharp cheddar, shredded
- 1 cup Monterey Jack cheese, shredded
- ¼ cup cilantro, finely chopped
Serving Options:
- Green onions
- Sour cream
- Shredded cheese
- Hot sauce
How to Make Chili Mac and Cheese
Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, for 4-5 minutes, until softened and translucent.
Add the ground beef and cook, breaking up the meat into crumbles, for 3-4 minutes, or until browned.
Add the minced garlic, paprika, cumin, onion powder, garlic powder, oregano, cayenne pepper, sea salt, and freshly cracked black pepper, to taste; and cook, stirring constantly, for 1 minute.
Add the beef broth, crushed tomatoes, kidney beans, and elbow pasta and bring to a simmer, then reduce heat to medium. Cover with a lid and cook for 12 minutes, or until the macaroni is al dente. Side Note: The pasta will finish cooking and further absorb the sauce while it sits.
Turn the stove off, but leave the pot on the burner. Stir through half of the cheese and half of the cilantro, a little at a time. Taste and adjust season if needed.
Top with the remaining half of the cheese, cover with the lid, and leave until the cheese melts, about 2-3 minutes, so the sauce can further absorb into the pasta and will become thickened.
Sprinkle the remaining half of the cilantro on top and serve with green onions, sour cream, shredded cheese, and hot sauce, if desired. Enjoy.
Equipment
- Large Dutch Oven or Heavy Bottomed Pot
Ingredients
Chili Mac and Cheese:
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 cloves of garlic minced
- 1 lb of ground beef
- 2 tsp paprika
- 2 tsp cumin
- 1½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- Sea salt and freshly cracked pepper to taste
- 2½ cups of beef broth chicken broth will also work
- 1 (28 oz) can of crushed tomatoes
- 1 (14 oz) can of kidney beans, drained & rinsed
- 8 oz elbow macaroni
- 1 cup sharp cheddar shredded
- 1 cup Monterey Jack cheese shredded
- ¼ cup cilantro finely chopped
Serving Options:
- Green onions
- Sour cream
- Shredded cheese
- Hot sauce
Instructions
- Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, for 4-5 minutes, until softened and translucent.
- Add the ground beef and cook, breaking up the meat into crumbles, for 3-4 minutes, or until browned.
- Add the minced garlic, paprika, cumin, onion powder, garlic powder, oregano, cayenne pepper, sea salt, and freshly cracked black pepper, to taste; and cook, stirring constantly, for 1 minute.
- Add the beef broth, crushed tomatoes, kidney beans, and elbow pasta and bring to a simmer, then reduce heat to medium.
- Cover with a lid and cook for 12 minutes, or until the macaroni is al dente. Side Note: The pasta will finish cooking and further absorb the sauce while it sits.
- Turn the stove off, but leave the pot on the burner. Stir through half of the cheese and half of the cilantro, a little at a time. Taste and adjust season if needed.
- Top with the remaining half of the cheese, cover with the lid, and leave until the cheese melts, about 2-3 minutes, so the sauce can further absorb into the pasta and will become thickened.
- Sprinkle the remaining half of the cilantro on top and serve with green onions, sour cream, shredded cheese, and hot sauce, if desired. Enjoy.
Looks so warming and loaded with flavours!
A couple of years ago for a dock party, we had both chili and mac & cheese and I mixed mine, which was very good. Your version also looks delicious
I’ll try to do it!