Chili Mac

Instructions

1. 1

   Brown the beef and aromatics.

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until it is no longer pink.
   • Carefully drain off any excess grease from the pot.
   • Add the chopped onion to the pot with the beef and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
2. 2

   Build the chili base.

   • Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Stir constantly for 1 minute to toast the spices and deepen their flavor.
   • Pour in the beef broth, tomato sauce, and undrained diced tomatoes. Add the rinsed kidney beans. Stir well to combine everything.
   • Bring the mixture to a gentle boil.
3. 3

   Cook the macaroni.

   • Stir the uncooked elbow macaroni into the simmering chili. Ensure the pasta is submerged in the liquid.
   • Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the macaroni is cooked to al dente. The sauce will thicken as the pasta absorbs the liquid.
   • Stir every few minutes to prevent the pasta from sticking to the bottom of the pot.
4. 4

   Finish and serve.

   • Turn off the heat. Stir in 1 cup of the shredded cheddar cheese until it is completely melted and the sauce is creamy.
   • Ladle the chili mac into bowls.
   • Top each serving with the remaining 1/2 cup of cheese, a dollop of sour cream, and a sprinkle of sliced green onions, if desired. Serve immediately.