Ingredients
- Olive Oil: 1-2 tablespoons
- Ground Beef: 1.5 lbs (80/20 or 85/15 recommended)
- Yellow Onion: 1 large, chopped
- Green Bell Pepper: 1 large, chopped
- Garlic: 4-5 cloves, minced
- Chili Powder: 3 tablespoons (use your favorite blend)
- Ground Cumin: 1.5 tablespoons
- Smoked Paprika: 1 tablespoon
- Dried Oregano: 1 teaspoon
- Salt: 1.5 teaspoons (or to taste)
- Black Pepper: 1 teaspoon (or to taste)
- Cayenne Pepper: 1/4 – 1/2 teaspoon (optional, for extra heat)
- Diced Tomatoes: 1 can (28 oz), undrained
- Tomato Sauce: 1 can (15 oz)
- Kidney Beans: 1 can (15 oz), rinsed and drained
- Pinto Beans: 1 can (15 oz), rinsed and drained (optional, or use 2 cans of kidney beans)
- Beef Broth: 3-4 cups (low sodium recommended)
- Elbow Macaroni: 12 oz (about 3 cups dry)
- Shredded Sharp Cheddar Cheese: 2-3 cups, divided (plus more for topping)
- Shredded Monterey Jack Cheese: 1 cup (optional, for extra creaminess)
Instructions
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains (about 7-10 minutes). Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion and bell pepper to the pot with the beef. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Bloom the Spices: Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using) to the pot. Stir well to coat the beef and vegetables. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This step, known as “blooming,” deepens their flavor.
- Build the Chili Base: Pour in the undrained diced tomatoes and tomato sauce. Stir everything together, scraping up any browned bits from the bottom of the pot (this adds more flavor!). Bring the mixture to a gentle simmer.
- Add Beans and Broth: Stir in the rinsed and drained kidney beans (and pinto beans, if using). Pour in 3 cups of the beef broth. Bring the chili back to a simmer. Taste and adjust seasonings if necessary at this point – you might want more salt, pepper, or chili powder.
- Cook the Macaroni: Once the chili is simmering, stir in the dry elbow macaroni. Ensure the macaroni is mostly submerged in the liquid. If it looks too thick or the pasta isn’t covered, add up to 1 more cup of beef broth.
- Simmer to Perfection: Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the macaroni is tender (al dente). Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The sauce will thicken as the pasta cooks and absorbs the liquid.
- Get Cheesy: Once the macaroni is cooked, remove the pot from the heat. Stir in 1.5 cups of the shredded cheddar cheese (and the Monterey Jack, if using) until it’s melted and the chili mac is creamy.
- Final Touch (Optional Broil): If your Dutch oven is oven-safe, you can sprinkle the remaining shredded cheddar cheese over the top and place it under the broiler for 2-3 minutes, or until the cheese is bubbly and slightly golden. Keep a close eye on it to prevent burning! Alternatively, simply cover the pot for a few minutes off the heat to let the top cheese melt.
- Rest and Serve: Let the Chili Mac rest for 5-10 minutes before serving. This allows the flavors to meld further and the sauce to thicken slightly more. Serve hot, garnished with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650