Homemade Chili Mac
Equipment
- 1 Cast iron skillet
Ingredients
- 1 lb ground beef
- 1 can diced tomatoes
- 1 cup beef broth
- 1 cup pasta noodles elbow macaroni or rotini
- 1 small onion chopped
- 1 tbsp minced garlic
- 1 packet chili powder
- 0.5 cup sour cream
- 1 cup shredded cheddar or Monterey Jack cheese
- 0.5 tbsp dried parsley or fresh
Instructions
- Brown Beef: Brown the beef in your cast-iron skillet, then drain any excess fat.
- Add Aromatics: Add chopped onion and cook until softened (about 3-4 minutes). Add garlic and cook for 30 seconds until fragrant.
- Spice It Up: Stir in the chili powder, cumin, and smoked paprika. Cook for about 1 minute to toast the spices.
- Combine with Broth and Tomatoes: Add the diced tomatoes and beef broth, stirring to combine.
- Cook Pasta: Boil a 3/4 pot of water with a little salt, bring to a boil and cook pasta about 10 minutes
- Add Pasta: Stir in your pasta noodles, ensuring they're mostly submerged. Bring to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Make It Creamy: Once the pasta is cooked, turn off the heat and stir in the sour cream and cheese (if using).
- Season and Serve: Taste and add salt and pepper as needed. Garnish with fresh parsley or green onions if you like.
- Red Pepper and Grated Parmesan: Add red papper flakes and grated parmesan to taste!
Notes
This evening for some reason I was in the mood for a ground beef and pasta recipe, so I decided to ask ChatGPT for help and make Chili Mac. It turned out GREAT! This is a fantastic recipe that I can’t wait to make again.
After browning a pound of ground beef, I mixed in a chopped yellow onion.
Before adding the pasta I cooked it about 10 minutes in some salted, boiling water. This meant it was almost entirely pre-cooked and I didn’t have to worry about it actually cooking in the mixed ingredients in the skillet.
The final result turned out SO delicious! Both Shelly and I had two bowls and I could have eaten even more! We paired our bowls of hot chili mac with our last two cans of Sam Adams OctoberFest. This recipe truly exceeded my expectations and I can’t wait to fix it again, perhaps for our kids over the upcoming holidays.
