Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups elbow macaroni, uncooked
- 1 1/2 cups shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Brown ground beef in a large pot or Dutch oven over medium-high heat. Drain any excess fat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add tomato sauce, diced tomatoes, kidney beans, pinto beans, beef broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Bring the mixture to a simmer, then stir in the uncooked macaroni.
- Cover the pot and reduce heat to low. Simmer for 15-20 minutes, or until macaroni is tender, stirring occasionally to prevent sticking.
- Remove from heat and stir in 1 cup of shredded cheddar cheese until melted.
- Season with salt and black pepper to taste.
- Serve hot, garnished with the remaining 1/2 cup shredded cheddar cheese.
Notes
- For a spicier chili mac, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute other types of beans, such as black beans, for kidney or pinto beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 10g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 90mg