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Simple Chili Mac

This one-pot meal combines two comfort food classics and feeds a crowd for under $10. The pasta cooks right in the chili, so everything gets nicely thickened and flavor-packed.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Ingredients (~8 servings)

  • 1 1/2 lbs lean ground beef
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 3 Tbsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1 can diced green chilies 4 oz
  • 3 cups beef broth
  • 1 can tomato sauce 15 oz
  • 3/4 cup heavy cream or evaporated milk
  • 1 1/2 cups uncooked elbow macaroni
  • 3 cups Mexican blend cheese or cheddar shredded
  • Salt & pepper to taste

Instructions

  • Brown ground beef and chopped onion in a Dutch oven over medium-high heat for 8-10 minutes, breaking up meat as it cooks.
  • Spoon out excess fat if needed.
  • Stir in minced garlic, chili powder, smoked paprika, and diced green chilies.
  • Cook for 1 minute until fragrant, stirring constantly.
  • Pour in beef broth, tomato sauce, and heavy cream.
  • Increase heat to high until mixture begins to boil.
  • Add uncooked elbow macaroni and reduce heat to medium.
  • Simmer uncovered for 13-15 minutes, stirring every couple minutes, until pasta is tender and liquid reduces by half.
  • If liquid disappears too quickly, add 1/2 cup more broth and lower heat.
  • Remove from heat and stir in shredded cheese until melted.
  • Season with salt and pepper to taste.
  • Let sit covered for 5 minutes if you prefer a thicker consistency.

Notes

For a melty cheese top, sprinkle an extra 1/2 cup cheese on top and cover until melted.
Tried this recipe?Leave a comment below & let me know!