Description

This hearty Chili Mac from The Pioneer Woman combines two comfort food favorites—classic chili and creamy macaroni and cheese. It’s loaded with ground beef, tender pasta, tomatoes, beans, and a perfect blend of spices. Great for busy weeknights, game days, or anytime you’re craving something warm and filling.

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
2 cups elbow macaroni (uncooked)
2 1/2 cups beef broth
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley or green onions (optional, for garnish)

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Instructions

Heat olive oil in a large skillet or pot over medium heat.
Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
Stir in diced onion and cook for 3–4 minutes until softened.
Add garlic, chili powder, cumin, paprika, salt, and pepper. Stir and cook for another minute.
Pour in diced tomatoes, tomato sauce, kidney beans, and beef broth. Stir to combine.
Bring the mixture to a simmer, then stir in the uncooked macaroni.
Cover and let simmer for 10–12 minutes, stirring occasionally, until pasta is cooked and sauce thickens.
Remove from heat and stir in the shredded cheddar cheese until melted.
Garnish with parsley or green onions, if desired, and serve hot.

Notes

You can swap the kidney beans for black beans or pinto beans if you prefer.
For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce.

Use ground turkey or chicken for a leaner version.

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 460
Sugar: 6g
Sodium: 880mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 5g
Protein: 28g
Cholesterol: 65mg