Easy Chili Mac Dinner (Print-Friendly Version)

Bold chili spices, noodles, beef, beans, and gooey cheese blend for a comforting one-pot meal perfect for weeknights.

# What You’ll Need to Make This:

→ For the Chili

01 - 1 tablespoon olive oil
02 - 1 onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 450 grams ground beef
06 - 1-2 tablespoons chili powder, to taste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 800 grams canned crushed tomatoes
10 - 227 grams canned tomato sauce
11 - 400 grams canned kidney beans, drained and rinsed

→ For the Mac

12 - 240 millilitres beef broth
13 - 225 grams uncooked elbow macaroni
14 - 120 grams shredded cheddar cheese, divided
15 - 120 grams shredded mozzarella cheese, divided
16 - Salt, to taste
17 - Freshly ground black pepper, to taste

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Add minced garlic and bell pepper; stir and cook until fragrant.
02 - Add ground beef to the pot. Cook, breaking up the meat, until browned throughout. Stir in chili powder, cumin, and smoked paprika; cook for 1–2 minutes, stirring constantly.
03 - Increase heat to medium-high. Add crushed tomatoes, tomato sauce, kidney beans, and beef broth. Stir well and bring to a boil.
04 - Add uncooked elbow macaroni. Stir, then reduce heat to medium. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
05 - Remove pot from heat. Gradually add 60 grams of cheddar and 90 grams of mozzarella, stirring well after each addition until melted and fully incorporated.
06 - Adjust seasoning with salt and pepper. Sprinkle remaining cheddar and mozzarella over the top. Cover the pot and let stand for 2 minutes until the cheese is melted. Serve immediately.

# Extra Tips:

01 - Add a tablespoon of hot sauce or red pepper flakes for extra heat.
02 - Ground turkey or vegetarian crumbles may be used as a substitute for beef.
03 - Other varieties of canned beans such as black or pinto beans work well in this dish.

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