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Chili Mac finished recipe

Chili Mac

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 cups servings
Ingredients Method

Ingredients
  

Chili Mac
  • 1 tablespoon olive oil — 15 mL — for browning the beef
  • 1 pound ground beef — 454 g — 80–90% lean
  • 1 medium yellow onion diced — about 150 g — finely diced
  • 1 medium green bell pepper diced — about 150 g — seeds and stem removed
  • 3 garlic cloves minced — about 9 g
  • 2 tablespoons tomato paste — 32 g
  • 1 tablespoon chili powder — 8 g
  • 1 teaspoon ground cumin — 2 g
  • 1 teaspoon smoked paprika — 2 g
  • 1/2 teaspoon dried oregano — 0.5 g
  • 1 teaspoon kosher salt — 5 g — plus more to taste
  • 1/2 teaspoon black pepper — 1 g
  • 1 can diced tomatoes — 411 g — with juices
  • 1 can kidney beans — 425 g — drained and rinsed
  • 3 cups low-sodium beef broth — 720 mL
  • 2 cups elbow macaroni — about 200 g — uncooked
  • 1 cup shredded sharp cheddar cheese — 113 g — divided
  • 2 tablespoons chopped fresh parsley — about 8 g — optional

Method
 

Method
  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. If there is a large amount of excess fat, carefully drain it before continuing.
  2. Reduce the heat to medium: Add the diced onion and green bell pepper and cook for 4–5 minutes, stirring occasionally, until the onion begins to soften and the pepper is tender-crisp. Add the garlic and cook for 30 seconds, just until fragrant.
  3. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Cook for about 1 minute, stirring constantly. The tomato paste should darken slightly and coat the beef and vegetables.
  4. Pour in the diced tomatoes with their juices, kidney beans, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Bring the mixture to a gentle boil over medium-high heat. Stir in the uncooked elbow macaroni and return the mixture to a steady simmer.
  6. Reduce the heat to medium-low and cook uncovered for 10–14 minutes, stirring every few minutes to prevent the pasta from sticking. The macaroni should be tender but still have a slight bite, and the liquid should have thickened into a saucy chili.
  7. If the pasta is tender but the chili mac looks too loose, simmer uncovered for another 1–2 minutes. If it becomes too thick before the pasta is fully tender, add a small splash of broth and continue cooking.
  8. Remove the pot from the heat: Stir in 3/4 cup (85 g) of the shredded cheddar until melted and creamy. The remaining 1/4 cup (28 g) will be used for topping.
  9. Cover the pot and let the chili mac rest for 5 minutes. The sauce will thicken slightly as it stands. Sprinkle with the remaining cheddar and optional fresh parsley before serving.

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