Chili Mac recipe

To create the perfect Spicy Cheesy Chili Mac Delight, it’s essential to use high-quality ingredients that contribute to the dish's flavor and texture. Let’s break down each component of this delicious recipe.

Discover the ultimate comfort food with this Spicy Cheesy Chili Mac Delight recipe! Combining the creamy goodness of macaroni and cheese with zesty chili flavors, this dish is perfect for family dinners, gatherings, or cozy nights in. With easy-to-follow steps and heartwarming ingredients like elbow macaroni, ground meat, and a blend of spices, you can create a delicious and satisfying meal. Make it your own with customizable variations and enjoy a fulfilling, savory experience.

Print Recipe Pin Recipe

Ingredients

1 lb elbow macaroni

1 lb ground beef (or turkey for a leaner option)

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes with green chiles

2 cups beef broth

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust for heat preference)

Salt and pepper to taste

2 cups shredded sharp cheddar cheese

1 cup sour cream (optional, for serving)

Chopped fresh cilantro (optional, for garnish)

1 tbsp olive oil

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Brown the Meat: In the same pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

Add Ground Meat: Increase the heat to medium-high and add the ground beef to the pot. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Season with salt and pepper to taste.

Combine Ingredients: Once the meat is browned, stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Mix well to coat the meat with the spices.

Mix in the Beans and Tomatoes: Add the kidney beans, black beans, diced tomatoes (with juices), and beef broth to the pot. Stir to combine and bring to a simmer.

Combine with Pasta: Once the chili mixture is simmering, reduce the heat to medium-low and stir in the cooked macaroni. Mix well and let everything cook together for about 5 minutes, allowing the flavors to meld.

Melt the Cheese: Remove the pot from the heat, and gently fold in 1 1/2 cups of the shredded cheddar cheese until melted and creamy.

Serve: Ladle the chili mac into bowls, top with the remaining cheese, and allow it to melt. Serve with a dollop of sour cream on each serving if desired, and sprinkle with chopped cilantro for a fresh touch.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings