Hearty Chili Macaroni
Cozy, filling, and soul-hugging, this hearty chili macaroni recipe brings together rich ground beef, savory spices, and tender macaroni in one comforting pot. It’s quick, satisfying, and perfect for busy nights or casual get-togethers.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Main Ingredients
- 1 lb ground beef lean preferred
- 2 cups elbow macaroni uncooked
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups tomato sauce
- 2 cups beef broth
- 1.5 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1.5 cups cheddar cheese shredded, sharp preferred
- 1 cup canned beans pinto or black, optional
Instructions
- Heat oil in a large pot over medium heat. Add ground beef and cook until browned, about 5–6 minutes.
- Add chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant.
- Sprinkle in chili powder and cumin. Stir for 1 minute to bloom the spices.
- Pour in tomato sauce and beef broth. Stir to combine.
- Add macaroni and optional beans. Stir, cover, and bring to a simmer.
- Cook for 12–15 minutes, stirring occasionally, until pasta is al dente and liquid is absorbed.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Serve hot with extra toppings like green onions, avocado, or sour cream, if desired.
Notes
For a smokier taste, add a chopped chipotle in adobo when cooking the garlic. To make ahead, refrigerate up to 3 days or freeze for 2 months (undercook pasta slightly before freezing). Reheat with added broth to loosen.