Chili Mac

Ingredients

• 1 1/2 lb ground beef
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 3 cups low-sodium beef broth
• 8 oz elbow macaroni
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp sliced scallions

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and brown it thoroughly, breaking it into bite-size crumbles while allowing some pieces to develop darker edges.
2. Step 2.Drain off excessive fat if necessary, then add the diced onion and cook for about 4 minutes until softened. Stir in the garlic and cook for another 30 seconds, keeping it moving so it does not burn.
3. Step 3.Add the chili powder, cumin, and smoked paprika, stirring for about 1 minute to coat the beef evenly. Stir in the tomato paste and cook until it deepens slightly in color and smells rich rather than raw.
4. Step 4.Pour in the diced tomatoes and beef broth, scraping the bottom of the pan to release any browned bits. Stir in the drained kidney beans, salt, and black pepper, then bring everything to a steady simmer.
5. Step 5.Add the dry elbow macaroni directly to the simmering liquid and stir well so no pasta sticks together. Reduce the heat to medium-low and keep the mixture at a gentle simmer instead of a hard boil.
6. Step 6.Cook uncovered for 10 to 12 minutes, stirring every couple of minutes, until the macaroni is just tender. Add a small splash of broth or hot water if the pasta absorbs the liquid before it is fully cooked.
7. Step 7.Once the pasta is al dente, remove the pan from the heat and taste the chili mac. Adjust the salt and spices before adding cheese, because cheddar will contribute another layer of saltiness and richness.
8. Step 8.Stir in 1 cup of the cheddar until completely melted and distributed through the sauce. The starch from the macaroni should combine with the cheese and tomato broth to create a thick, cohesive coating.
9. Step 9.Scatter the remaining 1/2 cup cheddar over the top, cover the pan for 2 to 3 minutes, and let the residual heat melt it. Sprinkle with sliced scallions just before serving for a fresh contrast.
10. Step 10.Serve the chili mac hot from the pan, adding sour cream or pickled jalapeños if desired. Refrigerate leftovers promptly, because the pasta will continue absorbing sauce as the dish sits.