Are you ready to indulge in a comforting bowl of chili mac? This delicious dish combines the richness of chili with the satisfying texture of macaroni, making it a perfect choice for a cozy dinner. Packed with flavors and easily customizable, this recipe will quickly become a family favorite. Let’s dive into the ingredients and get cooking!
Ingredients
– 1 pound ground beef or turkey
– 1 can (15 oz) kidney beans, drained
– 1 can (15 oz) diced tomatoes
– 1 can (8 oz) tomato sauce
– 1 cup elbow macaroni
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups beef broth
– Salt and pepper to taste
– Shredded cheese for topping
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 10 minutes and a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) of chili mac contains approximately 380 calories, 24g protein, 45g carbohydrates, 12g fat, and 8g fiber. This nutritional breakdown is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, brown the ground beef over medium heat until fully cooked.
2. Drain excess fat and add diced onion and minced garlic. Sauté until onions are translucent.
3. Stir in chili powder, cumin, salt, and pepper. Cook for 1 minute to enhance flavors.
4. Add diced tomatoes, tomato sauce, and kidney beans. Mix well.
5. Pour in beef broth and bring the mixture to a boil.
6. Stir in elbow macaroni, reduce heat, and cover. Simmer for about 15-20 minutes or until pasta is tender.
7. Stir occasionally, adding more broth if necessary to prevent sticking.
8. Once cooked, taste and adjust seasoning if needed.
9. Serve hot, topped with shredded cheese.
10. Enjoy your hearty chili mac!
Alternative Ingredients
You can substitute ground turkey for beef for a lighter option, or use gluten-free macaroni to accommodate dietary needs. Additionally, feel free to add vegetables like bell peppers or corn for extra nutrition.
Serving and Pairings
Chili mac pairs wonderfully with a fresh green salad, cornbread, or garlic bread. For drinks, consider a light lager or a refreshing iced tea.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stovetop or in the microwave, adding a splash of water or broth to maintain moisture. This dish can be frozen for up to 3 months for future meals.
Cooking Mistakes
– Don’t skip browning the meat; it enhances flavor.
– Avoid overcooking the pasta; it should be al dente.
– Stir frequently to prevent sticking.
– Adjust spices according to your heat preference.
– Use low-sodium broth to control salt levels.
Helpful Tips
– For a creamier texture, stir in a bit of cream cheese before serving.
– Adding a dash of hot sauce can elevate the heat.
– Use leftovers creatively in casseroles or stuffed peppers.
– Make it vegetarian by omitting meat and adding more beans or lentils.
FAQs
Can I make chili mac in a slow cooker?
Yes, you can brown the meat first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.
What type of cheese is best for topping?
Shredded cheddar or Monterey Jack works wonderfully, but feel free to experiment with your favorites.
Can I use canned chili in this recipe?
Yes, substituting canned chili can save time, but adjust the spices accordingly to prevent overpowering flavors.
Is chili mac suitable for meal prep?
Absolutely! It stores well and reheats nicely, making it great for meal prep.
How can I make it spicier?
Incorporate jalapeños or cayenne pepper to boost the heat to your liking.
Conclusion
Chili mac is a delightful dish that brings together the best of both worlds: hearty chili and comforting pasta. With its simple preparation and rich flavors, this recipe is perfect for busy weeknights or cozy gatherings. Don’t hesitate to make it your own with various toppings and ingredients!
Chili Mac Recipe
Ingredients
- 1 pound ground beef or turkey
- 1 can 15 oz kidney beans, drained
- 1 can 15 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 cup elbow macaroni
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 onion diced
- 2 cloves garlic minced
- 2 cups beef broth
- Salt and pepper to taste
- Shredded cheese for topping
Instructions
- Brown the ground beef in a large pot over medium heat.
- Drain excess fat and add diced onion and minced garlic. Sauté until translucent.
- Stir in chili powder, cumin, salt, and pepper. Cook for 1 minute.
- Add diced tomatoes, tomato sauce, and kidney beans. Mix well.
- Pour in beef broth and bring to a boil.
- Stir in elbow macaroni, reduce heat, and cover. Simmer for 15-20 minutes.
- Stir occasionally and add more broth if necessary.
- Once cooked, taste and adjust seasoning.
- Serve hot, topped with shredded cheese.
- Enjoy your hearty chili mac!
