
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Cal/Serv:
688
Mac and cheese remains one of my favorite meals no matter how old I get, but even I'll admit the same old thing can get old after some time. This chili mac changes things up a bit and makes this a heftier meal that's very shareable. This one-pot meal is a perfect way to warm up during the colder months, so go ahead and make it in the dead of winter to awaken your soul and grab a spoon to dig in! The best part? This hearty favorite is ready to enjoy in just 30 minutes, making it the perfect go-to weeknight dinner.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 1 Tbsp.
canola oil
- 1
large white onion, chopped
- 3
cloves garlic, minced
- 1 lb.
ground beef
- 1
(15-oz.) can fire-roasted diced tomatoes
- 1
(15-oz.) can kidney beans, drained and rinsed
- 1 Tbsp.
chili powder
- 2 tsp.
cumin
- 1/4 tsp.
cayenne pepper
- 3 cups
low-sodium chicken broth
- 12 oz.
pasta, such as orecchiette or shells
- 2 cups
shredded cheddar
Kosher salt
Freshly chopped chives, for garnish
Directions
- Step 1In a large pot over medium heat, heat oil. Add onion and cook until tender, then add garlic and stir until fragrant, 1 minute. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
- Step 2Return pot to heat and add diced tomatoes, kidney beans, chili powder, cumin, cayenne, chicken broth, and pasta and bring to a simmer. Simmer until pasta is al dente, 10 to 15 minutes.
- Step 3Remove from heat and stir in cheddar until just melted. Taste and season with salt to taste.
- Step 4Garnish with chives and serve.
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