Hearty Chili Mac Recipe | Quick & Comforting One-Pot Meal
Chili Mac is a hearty and comforting one-pot dish that combines the best of chili and macaroni and cheese. This easy recipe features elbow macaroni cooked with ground beef or turkey, kidney beans, and a zesty chili sauce, all topped with gooey melted cheese. It's a quick, satisfying meal perfect for weeknights or gatherings, blending bold flavors and creamy textures for a delightful family favorite.
Prep Time
5 min
Cook Time
25 min
Serving
6
Difficulty
Easy
Storing Chili Mac
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Refrigeration:
- Allow the Chili Mac to cool to room temperature before storing.
- Transfer it to an airtight container and refrigerate for up to 3-4 days.
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Freezing:
- To freeze, place the cooled Chili Mac in a freezer-safe container or bag.
- It can be stored for up to 3 months. Label with the date for easy reference.
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Reheating:
- To reheat, thaw in the refrigerator overnight if frozen. Warm in a saucepan over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, use the microwave, stirring occasionally until heated through.
Tips for Chili Mac
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Customize Ingredients:
- Feel free to add extra vegetables like bell peppers or corn for added nutrition and flavor. You can also use different types of beans or proteins.
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Adjust Spice Level:
- Modify the spice by adjusting the amount of chili powder or using mild diced tomatoes if you prefer less heat.
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Cheese Variations:
- Experiment with different cheeses, like pepper jack for extra spice, or sharp cheddar for a stronger flavor.
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Make It Vegetarian:
- Substitute ground meat with lentils or plant-based meat alternatives and use vegetable broth.
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Serve with Toppings:
- Enhance the dish with toppings like sour cream, chopped green onions, or jalapeños for extra flavor and texture.
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One-Pot Convenience:
- Keep it simple by using just one pot for cooking, minimizing cleanup while maximizing flavor.
These storage tips and tricks will help you enjoy your Chili Mac at its best!
Ingredients
- 1 lb (450g) ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes (with juices)
- 2 cups beef or vegetable broth
- 1 cup elbow macaroni
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- Chopped green onions or cilantro (for garnish)
Nutritional Information
- Calories: 400-500 kcal
- Protein: 25-30 g
- Fat: 15-20 g
- Carbohydrates: 50-60 g
- Sodium: 600-800 mg
- Cholesterol: 50-70 mg
Directions
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Brown the Meat:
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the ground beef or turkey, cooking until browned. Drain excess fat if necessary.
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Sauté Vegetables:
- Add the chopped onion, garlic, and bell pepper (if using) to the pot. Sauté until the vegetables are softened, about 5 minutes.
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Add Remaining Ingredients:
- Stir in the kidney beans, diced tomatoes (with juices), broth, elbow macaroni, chili powder, cumin, salt, and pepper. Mix well.
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Cook the Macaroni:
- Bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 10-12 minutes, or until the macaroni is cooked and the sauce has thickened. Stir occasionally to prevent sticking.
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Add Cheese:
- Once the pasta is tender, remove the pot from heat. Stir in half of the shredded cheese until melted and combined.
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Serve:
- Divide the Chili Mac into bowls and top with the remaining cheese. Garnish with chopped green onions or cilantro if desired.
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Enjoy!
- Serve hot and enjoy your hearty Chili Mac!
Feel free to adjust the spices and toppings to suit your taste!
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Frena V
I’m Frena, an author at TheNextArticle. I have a deep passion for writing and enjoy exploring a wide range of topics. From breaking news and technological advancements to economic trends and startup stories, I love delivering fresh and engaging content. My goal is to provide valuable insights and keep readers informed with every article I write.
