Chili mac is the perfect dish for those cozy evenings when you crave something hearty and satisfying. This delightful blend of macaroni, savory chili, and melty cheese is not just filling but also packed with flavors that will warm your heart and soul. Whether you’re cooking for family or hosting friends, this recipe will surely become a favorite at your dinner table!
Ingredients
– 1 cup elbow macaroni
– 1 pound ground beef (or turkey)
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14 oz) diced tomatoes
– 1 can (8 oz) tomato sauce
– 1 cup bell peppers, chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Servings and Cooking Time
This recipe yields approximately 4 servings. Preparation time is about 10 minutes, and cooking time is around 30 minutes.
Nutritional Value
One serving (1 cup) of chili mac contains approximately 450 calories, 20g protein, 60g carbohydrates, 15g fat, 8g fiber, and 100mg cholesterol.
Step-by-Step Cooking Process
1. Boil water in a large pot and cook elbow macaroni according to package instructions until al dente.
2. In a separate large skillet, brown the ground beef over medium heat.
3. Add chopped onion and bell peppers to the skillet, cooking until softened.
4. Stir in minced garlic and cook for an additional minute.
5. Mix in kidney beans, diced tomatoes, and tomato sauce.
6. Season the mixture with chili powder, cumin, salt, and pepper.
7. Allow the chili to simmer for 10 minutes, stirring occasionally.
8. Drain the cooked macaroni and add it to the chili mixture.
9. Stir in half of the cheddar cheese until melted and well combined.
10. Serve hot, garnished with remaining cheese on top.
Alternative Ingredients
You can substitute ground beef with ground turkey or chicken for a leaner option. Additionally, use gluten-free pasta for a gluten-free version. For a vegetarian alternative, replace meat with lentils or mushrooms.
Serving and Pairings
Chili mac pairs wonderfully with a side of cornbread or a fresh garden salad. You can also top it with jalapeños, sour cream, or avocado for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in a covered bowl or warm on the stove over low heat. This dish can also be frozen for up to 3 months; just ensure it’s cooled before freezing.
Cooking Mistakes
– Don’t overcook the macaroni; it should be al dente.
– Avoid high heat when browning meat to prevent burning.
– Ensure you drain the beans well to prevent excess liquid.
– Don’t skimp on seasoning; taste as you go.
– Let the chili simmer for enough time to develop flavors.
– Use fresh ingredients for the best taste.
– Don’t forget the cheese; it enhances the dish immensely!
Helpful Tips
– Experiment with different types of beans for varied flavors.
– Add more spices for an extra kick.
– Top with fresh herbs like cilantro for garnish.
– For a creamier texture, stir in a dollop of sour cream before serving.
FAQs
Can I make chili mac in advance?
Yes, you can prepare chili mac in advance. Simply store it in the refrigerator after cooking, and reheat when ready to serve.
Is chili mac gluten-free?
To make chili mac gluten-free, use gluten-free pasta and ensure all other ingredients are certified gluten-free.
Can I use other types of cheese?
Absolutely! You can substitute cheddar with Monterey Jack, pepper jack, or even a cheese blend for different flavors.
How can I make it spicier?
Add more chili powder or include diced jalapeños or hot sauce to the chili for extra heat.
Can I add vegetables to this dish?
Yes, feel free to add vegetables like zucchini, corn, or spinach for added nutrition and flavor.
Conclusion
Chili mac is a delightful comfort food that combines the best of both worlds—rich chili and creamy macaroni. This recipe is not only simple to follow but also leaves room for creativity. Enjoy this dish on a chilly evening or whenever you’re in need of a hearty meal!
Chili Mac Recipe
Ingredients
- 1 cup elbow macaroni
- 1 pound ground beef
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 14 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 cup bell peppers chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Boil water in a large pot and cook elbow macaroni according to package instructions until al dente.
- In a separate large skillet, brown the ground beef over medium heat.
- Add chopped onion and bell peppers to the skillet, cooking until softened.
- Stir in minced garlic and cook for an additional minute.
- Mix in kidney beans, diced tomatoes, and tomato sauce.
- Season the mixture with chili powder, cumin, salt, and pepper.
- Allow the chili to simmer for 10 minutes, stirring occasionally.
- Drain the cooked macaroni and add it to the chili mixture.
- Stir in half of the cheddar cheese until melted and well combined.
- Serve hot, garnished with remaining cheese on top.