Description
Homemade Chili Mac is a comforting and hearty one-pot meal that combines seasoned ground beef, beans, elbow macaroni, and a rich tomato-based chili sauce, topped with creamy melted cheese. Perfect for a quick weeknight dinner, this recipe is easy to prepare and loaded with bold flavors and satisfying textures.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 1/2 teaspoons cumin
- 2 1/2 teaspoons chili powder
- 4 cups beef broth
- 1 (10-oz) can Rotel (diced tomatoes and green chilies)
- 1 (8-oz) can tomato sauce
- 1 can drained beans (white or kidney beans preferred)
- 2 cups dry elbow macaroni
- 8 ounces Velveeta cheese OR 8 ounces freshly shredded sharp cheddar cheese
Garnishes
- Crushed tortilla chips
- Sour cream
- Shredded cheddar cheese
- Chopped white onions
- Avocado slices
Instructions
- Cook the beef and onions: Heat a large pot over medium heat and add the ground beef. Break it up with a wooden spoon and add the chopped onion. Cook for 5-8 minutes, stirring occasionally, until the beef is no longer pink and the onion is translucent.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.
- Drain excess fat: Drain the meat by placing a colander over a bowl to catch the fat. Return the drained beef to the pot.
- Add spices and flour: Set the heat to medium and add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir well and cook for 1 minute to toast the spices and coat the meat.
- Add liquids and beans: Pour in the beef broth, undrained can of Rotel, tomato sauce, and drained beans. Increase heat to high and bring to a boil.
- Cook macaroni and cheese: Add the dry elbow macaroni to the boiling chili mixture. If using Velveeta, roughly chop and add it now. Stir occasionally and cook for about 8 minutes until the macaroni is al dente and Velveeta has melted.
- Add cheddar cheese (optional): If using shredded sharp cheddar cheese instead of Velveeta, add it after the noodles are cooked. Turn off the heat and stir until the cheese is fully melted.
- Serve with garnishes: Ladle the chili mac into bowls and top with garnishes such as crushed tortilla chips, sour cream, additional shredded cheddar cheese, chopped white onions, and avocado slices as desired.
Notes
- Use either Velveeta for a creamy melt or sharp cheddar cheese for a richer flavor.
- If you prefer a spicier chili mac, add more chili powder or include diced jalapeños.
- For a lower-fat version, use lean ground beef or substitute with ground turkey.
- Beans can be any type you prefer; rinsed kidney or white beans work best.
- Leftovers store well and taste even better the next day.
