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–+ servings

Chili Macaroni

This chili mac is like a warm hug in a bowl, combining the bold flavors of chili with the comforting heartiness of pasta! With a rich blend of spices, hearty beef, and colorful veggies all mingling together, each bite is a delicious explosion of flavor. It’s the perfect dish to savor while curled up on the couch—just don’t blame me if you find yourself going back for seconds (or thirds)!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yields6 to 7
Print Recipe Pin Recipe
Servings6 to 7

Ingredients

  • 1 tablespoon olive oil
  • 1 whole red bell pepper, diced
  • 1 jalapeño, deseeded and diced
  • 1/2 yellow onion, diced
  • 1 1/2 tablespoon garlic, minced
  • 1 pound 90/10 ground beef
  • 2 1/2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 1/2 teaspoon oregano
  • 1 teaspoon salt, more or less to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • pinch of cayenne powder, to taste
  • 3 cups beef broth, more as needed
  • 2 tablespoons light brown sugar
  • 15- ounce can fire-roasted diced tomatoes
  • 15- ounce can tomato sauce
  • 1/2 tablespoon Worcestershire sauce
  • 15- ounce can kidney beans, rinsed and drained
  • 12 ounces elbow pasta
  • 1 to 2 tablespoons cilantro, finely chopped
  • 1/2 cup cheddar cheese, shredded
  • sour cream, optional topping
  • chopped green onions, optional topping

Instructions 

  1. Heat Olive Oil: In a large pot, heat some olive oil over medium heat.
  2. Sauté Vegetables: Add diced red bell pepper, deseeded and diced jalapeño, and diced yellow onion. Sauté until softened.
  3. Add Garlic: Stir in minced garlic and cook for another minute until fragrant.
  4. Brown the Beef: Add lean ground beef to the pot. Break it apart and cook until browned and no longer pink.
  5. Mix in Spices: Add chili powder, smoked paprika, cumin, coriander, oregano, salt (adjust to taste), black pepper, onion powder, and a pinch of cayenne powder to taste. Stir and cook for 1 minute to bloom the spices.
  6. Add Liquids: Pour in beef broth, then add light brown sugar, a can of fire-roasted diced tomatoes, a can of tomato sauce, and Worcestershire sauce. Bring to a simmer.
  7. Incorporate Beans and Pasta: Stir in rinsed and drained kidney beans and uncooked elbow pasta.
  8. Cook Pasta: Cover the pot and let it cook, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
  9. Add Finishing Touches: Once the pasta is cooked, stir in finely chopped cilantro and shredded cheddar cheese until melted.
  10. Serve: Top it off with a dollop of sour cream, green onions, and a bit more cheddar cheese. Serve immediately and enjoy your delicious chili mac!

Did You Make This Recipe?

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