Simple Chili Mac
The ultimate comfort food, Simple Chili Mac is a creamy and cheesy blend of flavors that will satisfy your cravings. Perfect for a quick weeknight dinner, this dish brings warmth and happiness in every bite. Make it tonight for a hearty meal that everyone will love!
Equipment
- Blender
- Oven
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder see note
- 1 teaspoon smoked paprika
- 1 4 ounce can diced green chilies mild or hot
- 2 cups beef broth
- 1 15 ounce can tomato sauce
- 1/2 cup heavy cream or evaporated milk
- 1 cup uncooked elbow macaroni
- 2 cups Mexican blend cheese or cheddar shredded
- to taste Salt
- to taste Pepper
Instructions
- Add the beef and onions to a Dutch oven or soup pot over medium-high heat. Cook for 7 to 10 minutes, breaking the meat up with your spoon as you go along. If there's a lot of excess fat, spoon most of it out.
- Stir in the garlic, chili powder, smoked paprika, and green chilies.
- Add in the beef broth, tomato sauce, and heavy cream, and increase the heat to high.
- Once it just starts to boil, add in the macaroni. Reduce the heat so it's rapidly simmering (I usually keep it around medium heat), and cook, uncovered, for 13 minutes, or until the pasta is cooked and the liquid has reduced. Stir it every couple of minutes to prevent the pasta from sticking to the bottom of the pot.
- If the liquid seems to be disappearing too quickly before the pasta is cooked, or if you want it more soupy, add in 1/2 cup more broth and/or lower the heat.
- Take the pot off the heat and stir in the cheese. Season with salt and pepper as needed.
- If you need the liquid to absorb a little more prior to serving, simply cover the pot and let it sit for a few minutes. Optional: if you want a melty cheese layer on top, sprinkle on an extra 1/2 cup or so of cheese and cover the pot until it melts.
Notes
- Tip 1: Some varieties of chili powder can be spicy, but most are mild. Be sure to test it prior to making this recipe as it’ll make a big difference!
- Tip 2: I do not recommend subbing the heavy cream for a lower fat alternative as it’s likely to curdle. Evaporated milk can work in this recipe, but my top choice is the heavy cream.