Introduction
Chili mac is a delightful fusion of classic chili and macaroni and cheese, creating a hearty and satisfying dish that’s perfect for any meal. This one-pot wonder combines flavorful ground beef, zesty chili spices, and creamy cheese sauce with tender pasta, making it a family favorite.
The History of Chili Mac
Chili mac’s origins trace back to the mid-20th century when American cooks began combining popular comfort foods to create easy, filling meals. It draws influences from both chili, which has deep roots in Tex-Mex cuisine, and mac and cheese, a staple in many American homes. The dish gained popularity for its simplicity and heartiness, especially among families.
Ingredients Breakdown
Main Ingredients
- Ground Beef: Provides protein and a savory base.
- Macaroni: Typically elbow macaroni, it holds the sauce well.
- Chili Beans: Canned or cooked beans add heartiness and fiber.
- Tomato Sauce: Forms the base of the chili flavor.
Seasonings
- Chili Powder: The key spice for that distinct chili flavor.
- Cumin: Adds warmth and depth.
- Onion and Garlic: Essential for aromatics.
Cheese
- Cheddar Cheese: Commonly used for its melty, creamy texture.
Step-by-Step Recipe
Ingredients
- 1 pound ground beef
- 1 cup macaroni (elbow or any small pasta)
- 1 can (15 oz) chili beans
- 1 can (15 oz) tomato sauce
- 1 cup beef broth or water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Sauté Onions and Garlic: Add chopped onion and minced garlic; cook until softened.
- Combine Ingredients: Stir in chili beans, tomato sauce, beef broth, chili powder, cumin, salt, and pepper.
- Add Pasta: Bring to a boil, then add macaroni. Reduce heat and simmer for about 10-12 minutes, until pasta is cooked.
- Stir in Cheese: Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Serve: Serve hot, garnished with additional cheese or chopped green onions if desired.
Tips for the Perfect Chili Mac
- Don’t Overcook the Pasta: Cook it until just al dente; it will continue to cook in the sauce.
- Adjust Spices: Taste and modify spices according to your preference for heat.
- Use Fresh Ingredients: Fresh garlic and onion enhance flavor significantly.
Variations and Customizations
- Vegetarian Option: Replace ground beef with lentils or textured vegetable protein (TVP).
- Extra Veggies: Add bell peppers, corn, or spinach for added nutrition.
- Spicy Kick: Incorporate diced jalapeños or hot sauce for more heat.
- Cheesy Variations: Mix in different cheeses like pepper jack or mozzarella for variety.
Health Considerations and Nutritional Value
Chili mac can be a balanced meal, offering protein, fiber, and vitamins. However, it can be high in sodium and fat, particularly if using canned products. To make it healthier, opt for low-sodium beans and tomato sauce, and consider using lean ground beef or ground turkey.
FAQ
Can I make chili mac ahead of time? Yes, it can be prepared in advance and stored in the refrigerator for up to 3 days.
What can I serve with chili mac? It pairs well with a side salad, cornbread, or crusty bread.
How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Can I use other types of pasta? Absolutely! Feel free to use any pasta shape you prefer.
Chili Mac
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 onion finely chopped
- 1 red capsicum / bell pepper chopped
- 500 g / 1 lb ground beef mince , I use lean
- 800 g / 28 oz crushed canned tomato
- 420 g / 14 oz can red kidney beans drained
- 2 1/2 cups 625 ml beef broth (chicken broth also ok)
- 250 g / 8 oz elbow macaroni pasta elbow pasta, uncooked
- 2 cups 200g shredded cheese (cheddar, Monterey Jack, tasty cheese)
- 1/4 cup coriander / cilantro finely chopped for garnish
Spices (Homemade Chili Powder):
- 1 tsp cayenne pepper or pure chilli powder adjust spiciness to taste (Note 1)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder can sub garlic powder
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Instructions
- Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
- Add beef and cook, breaking it up as you go.
- Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
- Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
- Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts – about 2 minutes (sauce will absorb further during this period).
- Sprinkle with coriander, if desired, and serve immediately.
