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Chili mac is the epitome of comfort food—a dish that not only warms the belly but also brings a sense of nostalgia and coziness. This hearty combination of chili and macaroni pasta topped with gooey cheese has captured the hearts of many, making it a staple in family kitchens and gatherings alike. Whether you're cozying up for a family dinner, hosting a potluck, or looking for a meal prep option that delivers on flavor and satisfaction, chili mac is a versatile choice that can be easily adapted to suit various dietary preferences.

Chili Mac

Warm up with this comforting chili mac recipe that's perfect for any night of the week! Featuring hearty ground beef or turkey, kidney and black beans, and plenty of spices, this dish is a flavorful twist on classic mac and cheese. Ready in just 35 minutes, it's easy to make and even easier to enjoy. Top with melted cheddar, a dollop of sour cream, and fresh herbs for the ultimate cozy meal. Perfect for family dinners or gatherings!
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Ingredients
  

1 lb ground beef (or turkey for a lighter option)

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes with green chilies

2 cups elbow macaroni

4 cups beef broth (or chicken broth)

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

2 cups shredded cheddar cheese

½ cup sour cream (for serving)

Fresh cilantro or green onions for garnish (optional)

Instructions
 

In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion and sauté for about 3 minutes until soft.

    Add the minced garlic and ground beef (or turkey) to the pot. Cook, breaking up the meat with a spoon, until browned and fully cooked (about 5-7 minutes). Drain excess fat if necessary.

      Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes until the spices are fragrant.

        Pour in the diced tomatoes (with their juices), kidney beans, and black beans. Mix well to combine.

          Add the beef broth and bring the mixture to a gentle boil.

            Stir in the elbow macaroni and reduce the heat to low. Cover and simmer for about 15 minutes or until the pasta is cooked al dente, stirring occasionally to prevent sticking.

              Once the pasta is tender, stir in 1 ½ cups of shredded cheddar cheese until melty and well combined.

                Serve hot, garnishing each bowl with a dollop of sour cream and the remaining cheddar cheese on top. Optionally, sprinkle with fresh cilantro or chopped green onions.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 6