Chili Mac Recipe
Cheesy, beefy, and a little spicy, this one-pot chili mac recipe is a Tex-Mex spin on classic macaroni and cheese! It's ready in 30 minutes and loaded with flavor.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- ¾ pounds lean ground beef
- 2½-3 teaspoons chili seasoning mix or taco seasoning
- ¼ teaspoon smoked paprika
- 4 ounces diced green chilies
- 1 cup canned diced tomatoes
- 1½ cups vegetable broth or beef broth
- 1 teaspoon vegetable bouillon powder or beef bouillon powder
- 3 ounces tomato paste
- 14 ounces can of black beans rinsed, drained
- 1 cup elbow macaroni
- ½ cup shredded cheddar cheese
- 1 teaspoon lime juice
- salt and freshly ground black pepper to taste
Additional:
- sour cream
- pickled jalapenos
- shredded cheddar cheese
- chopped cilantro for garnish
Instructions
- Brown the beef. Heat the olive oil in a Dutch oven or cooking pot over medium-high heat. Add the onion and cook, stirring for 3-4 minutes, or until soft. Add garlic and cook for 15 seconds or until fragrant. Add the beef and cook until browned, breaking down the lumps, about 6 to 8 minutes.
- Season the beef. Add the chili seasoning and smoked paprika. Cook, stirring for 1 minute.
- Add the rest of the ingredients. Stir in the diced green chilies, canned diced tomatoes, broth, bouillon powder, and tomato paste.
- Cook. Bring to a boil, then reduce the heat and continue to cook for 10 minutes.
- Add the beans and macaroni. Stir in the black beans and macaroni. Give it a good stir, then cook until the pasta is tender, about 8 minutes. Stir a few times while it cooks so the pasta does not stick to the bottom of the pot. Season to taste with salt and pepper.
- Add the cheese. Stir in the cheddar cheese and remove the pot from the heat. Once the cheese is melted, stir in the lime juice.
- Serve. Serve your chili mac warm, topped with pickled jalapenos, sour cream, shredded cheddar cheese, and chopped cilantro.
Notes
- If you feel your chili mac is too thick, add some extra broth. If you want it to be thicker, then cook it for an extra 2-3 minutes once the pasta is cooked.
- You can use Monterey Jack instead of cheddar cheese.
- A bouillon substitute can be made with a mix of your favorite dried herbs, garlic powder, onion powder, salt, and a splash of soy sauce.
- For extra flavor, add roasted corn kernels or serve chili mac with Cotija cheese on top.
Nutrition
Calories: 531kcal | Carbohydrates: 62g | Protein: 39g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 568mg | Potassium: 1244mg | Fiber: 12g | Sugar: 7g | Vitamin A: 640IU | Vitamin C: 16mg | Calcium: 190mg | Iron: 6mg
