Description
Chili Mac combines the savory richness of ground beef, zesty spices, and creamy cheese in a comforting dish that’s quick to prepare—a perfect weeknight dinner!
Ingredients
Scale
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 16 ounces lean ground beef (95/5)
- ½ cup finely diced yellow onion (1 small onion)
- 2 cloves garlic, minced
- 3 cups beef broth (low sodium or no-salt-added)
- 1 can (15 ounces) tomato sauce
- 8 ounces uncooked elbow macaroni (about 2 ½ cups dry)
- 1 can (15 ounces) pinto beans (rinsed and drained)
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack or pepper jack cheese
- sliced green onion
- chopped cilantro
- extra shredded cheese
- sliced jalapeno peppers
Instructions
- In a small bowl, combine the flour, chili powder, cumin, smoked paprika, salt, and pepper; set aside.
- In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef and diced onion, breaking it up as it cooks, until the meat is no longer pink and the onions are translucent, about 8-10 minutes.
- Add garlic and the flour/spice mixture to the skillet, cooking for an additional minute while stirring constantly.
- Pour in beef broth and tomato sauce, scraping any browned bits from the bottom. Bring the mixture to a boil.
- Stir in the macaroni and pinto beans, then reduce heat to medium-low. Cover and simmer for about 11 minutes, stirring frequently until the pasta is tender.
- Remove the skillet from heat and stir in the cheeses until melted and creamy. Allow to rest covered for 5 minutes for the sauce to thicken as the pasta absorbs liquid. Adjust seasoning with salt and pepper as needed.
- Serve warm, garnished as desired.
Notes
Use low-sodium broth for a healthier option.
For more heat, add sliced jalapeños or a sprinkle of cayenne pepper.
This dish allows for variation; feel free to add other veggies or spices.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 95mg