
How To Make Beef Chili Mac
This beef chili mac is a one-pot upgrade to the dish of your childhood. The dish is full of flavor, thanks to a combo of cheeses, tomato sauce, and onions.
Serves:
Ingredients
- 2tbspvegetable oil
- 1largeyellow onion,finely chopped
- 4clovesgarlic,finely chopped
- 1tbspancho chili powder
- 1tbspground cumin
- 1½tsppaprika,smoked
- ¼tspcayenne pepper,optional; omit for less heat
- 1½tspsalt
- 1lblean ground beef
- 3cupschicken broth
- 1cantomato sauce,(8 oz)
- 1tsporegano,dried
- 1tspsugar
- 8ozelbow macaroni,(about 2 cups)
- 1cupevaporated milk,(8 oz)
- 1½cupsmexican cheese blend,(one 6 oz pkg), shredded, plus more for serving
- 3mediumscallions,dark green parts only, thinly sliced
- tortilla chips,for serving
Instructions
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Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
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Add the garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), and salt and cook, stirring often. Add the beef and cook 3 to 5 minutes, stirring and breaking apart the meat, until no longer pink.
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Stir in the broth, tomato sauce, oregano, sugar, and macaroni and bring to a boil. Reduce the heat to low, cover, and simmer for 9 to 12 minutes, stirring every so often so the macaroni doesn’t stick to the bottom, until the pasta is al dente.
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Use a soup spoon to skim any grease off the top, if necessary.
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Off the heat, add the evaporated milk and cheese and stir until the cheese is melted. Taste and adjust seasoning, if necessary.
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Ladle the chili mac into bowls and sprinkle with the scallions. Serve with more shredded cheese and tortilla chips.
Nutrition
- Calories: 979.87kcal
- Fat: 55.38g
- Saturated Fat: 22.43g
- Trans Fat: 1.98g
- Monounsaturated Fat: 22.21g
- Polyunsaturated Fat: 3.80g
- Carbohydrates: 70.50g
- Fiber: 5.82g
- Sugar: 18.13g
- Protein: 50.47g
- Cholesterol: 154.67mg
- Sodium: 1492.88mg
- Calcium: 601.32mg
- Potassium: 1380.00mg
- Iron: 6.54mg
- Vitamin A: 262.78µg
- Vitamin C: 15.65mg
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