If there’s one comfort food that truly warms my heart, it’s got to be Chili Mac. This dish brings back so many fond memories from my childhood—scurrying into the kitchen after school, the aroma of spices and melting cheese wrapping around me like a cozy blanket. The best part? It’s a simple one-pot wonder that transforms basic ingredients into a filling and flavorful meal in no time. Seriously, what’s not to love about a recipe that practically begs you to dive in with a fork and savor every cheesy, spicy bite?
But let’s be real for a moment—Chili Mac is like that friend who shows up unannounced but instantly makes everything better. Whether it’s a rainy day or a gathering with friends, this dish has a way of brightening the mood. Plus, it’s super customizable! You can spice it up, mellow it down, or throw in some extra veggies based on what’s lingering in your fridge. So, grab your apron, and let’s make some Chili Mac magic happen!
What’s in Chili Mac?
- Ground beef (or turkey): The star player here! I typically use ground beef for richness, but turkey is a great lighter option.
- Onion: A medium, diced onion adds sweetness and depth to your dish. I always opt for yellow onions for their balanced flavor.
- Garlic: Because seriously, who doesn’t love garlic? Two cloves, minced, will fill your kitchen with an irresistible aroma.
- Kidney beans: These beauties add protein and texture. I prefer canned for convenience, but feel free to use dried beans if you have the time!
- Diced tomatoes: A 15 oz can of these, with their juices, adds brightness and moisture to our blend.
- Chili powder: This is where the magic happens—two tablespoons of chili powder provide that signature warm spiciness.
- Cumin: Just a teaspoon of cumin adds a beautiful depth of flavor that’s almost earthy.
- Paprika: A teaspoon of paprika gives a lovely color and mild sweetness to the dish.
- Salt and pepper: Always needed! A bit of salt and black pepper enhances the flavors.
- Beef (or chicken) broth: I usually go for beef broth for an extra savory punch, but chicken works just as well.
- Elbow macaroni: The ultimate pasta for this dish! It cooks right in the pot, soaking up all those delicious flavors.
- Cheddar cheese: Shredded cheddar is what makes everything creamy and comforting. I don’t skimp on the cheese—I’m sure you won’t either!
- Fresh parsley: A garnish that adds a pop of color and freshness. Plus, it makes for a pretty presentation!
Is Chili Mac Good for You?
Now, let’s chat about health! Chili Mac isn’t exactly a salad, but it has its merits. The inclusion of protein from the ground beef or turkey, combined with the fiber from kidney beans, makes this dish a hearty option. Plus, it packs in vegetables with the onions and diced tomatoes, so it’s not all bad news!
Of course, if you’re watching your cholesterol or calories, you could swap out the ground beef for lean turkey, and you might consider using lower-fat cheese. Or, if you’re really feeling adventurous, try a combination of beans and veggies to cut down on the meat altogether! And remember, everything in moderation! Pair it with a side salad or some cornbread for a more balanced meal.
Ingredients List
- 1 lb ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups beef broth (or chicken broth)
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
How to Make Chili Mac?
- In a large pot or Dutch oven, start by browning the ground beef over medium heat until it’s fully cooked. Drain any excess grease if necessary.
- Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onion is translucent.
- Stir in the kidney beans, diced tomatoes (with juices), chili powder, cumin, paprika, salt, and black pepper. Mix well to combine all the flavors.
- Pour in the beef broth and bring the mixture to a boil.
- Once boiling, stir in the elbow macaroni and reduce the heat to a simmer. Cover and cook for about 8-10 minutes, stirring occasionally, until the pasta is tender.
- Once cooked, remove the pot from the heat and stir in 1 1/2 cups of the shredded cheddar cheese until it melts and becomes creamy.
- Serve it hot, topped with the remaining cheddar cheese and a sprinkle of fresh parsley for that final touch.
Chili Mac Tips and Twists
- For a spicier kick, add diced jalapeños or a splash of your favorite hot sauce. Spice lovers will thank you!
- Serving this dish with cornbread or a hearty side salad makes for a fabulous complete meal.
- Leftovers? This dish reheats wonderfully! Just add a bit of water or broth to loosen it up when reheating.
This Chili Mac is bound to become a family favorite, just like it is in my house! It’s easy to make, full of flavor, and it hits that comfort food sweet spot. I’d love to hear how yours turns out. Snap a photo and share your version with me—let’s celebrate our chili mac adventures together! Happy cooking!
