Ground Beef Chili Mac And Cheese Recipe

Introduction

This Ground Beef Chili Mac and Cheese is a hearty, comforting dish perfect for busy weeknights. Combining rich chili flavors with cheesy pasta, it’s a crowd-pleaser that comes together quickly and easily.

Ingredients

• 8 ounces macaroni pasta (dry, cooked to al dente and drained)
• 1 tablespoon olive oil
• 1 yellow onion (large, diced)
• 1/2 green pepper (seeded and diced)
• 4 cloves garlic (minced, or 1 tablespoon minced garlic)
• 1 pound lean ground beef
• 1 tablespoon ground cumin (or cayenne, adjust to your taste)
• 1 tablespoon red chili powder
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon salt
• 7 oz crushed tomatoes
• 7 oz tomato puree (or passata, condensed tomato soup for Aussies)
• 1 cup beef broth (or chicken broth)
• 1 tablespoon tomato paste
• 14 oz red kidney beans (drained)
• 7 oz black beans (drained)
• 1 cup shredded Cheddar cheese (or Monterey Jack)
• 1 cup shredded mozzarella cheese

Instructions

1. Step 1: Heat olive oil in a large heavy-based pot or casserole over medium-high heat. Add diced onions and sauté until transparent. Then add the green pepper and garlic, cooking for another minute until the garlic is fragrant.
2. Step 2: Add the ground beef and cook until browned, breaking up any large chunks with the back of a wooden spoon. Stir in cumin, chili powder, paprika, and salt, mixing well to coat the beef evenly.
3. Step 3: Pour in the crushed tomatoes with their juices, tomato puree, beef broth, tomato paste, and drained beans. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the chili thickens, about 10 minutes.
4. Step 4: Preheat your oven broiler (or grill) on medium heat.
5. Step 5: Add the cooked macaroni to the chili and toss to combine thoroughly. Transfer the mixture to an oven-safe dish, sprinkle with the shredded Cheddar and mozzarella cheeses, and place under the broiler for about 2 minutes or until the cheese is melted and bubbling.
6. Step 6: Optionally garnish with sliced jalapeños and chopped cilantro. Serve hot, accompanied by sour cream if desired.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or a diced jalapeño to the chili while cooking.
• You can substitute ground turkey or chicken for the beef for a leaner option.
• Use sharp Cheddar cheese for a stronger flavor or mix in some smoked gouda for a smoky twist.
• Serve with a side of cornbread or a simple green salad to round out the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. If the dish thickens too much in the fridge, add a splash of broth or water while reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the beef and use extra beans or add lentils. Increase seasoning as needed to maintain the chili flavor.

What can I use if I don’t have a broiler?

You can bake the dish in a preheated oven at 375°F (190°C) for about 10 minutes or until the cheese has melted and slightly browned.

Ground Beef Chili Mac And Cheese Recipe

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★★★★★

4.9 from 54 reviews

This Ground Beef Chili Mac and Cheese combines hearty, seasoned ground beef chili with creamy macaroni and melted cheese for a comforting, flavorful weeknight dinner. Featuring tender macaroni pasta, robust spices, tomatoes, beans, and a blend of cheddar and mozzarella, this one-pot meal is easy to prepare and perfect for a satisfying family dinner.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Macaroni & Pasta

• 8 ounces macaroni pasta (dry, cooked to al dente and drained)

Vegetables & Aromatics

• 1 tablespoon olive oil
• 1 yellow onion (large, diced)
• 1/2 green pepper (seeded and diced)
• 4 cloves garlic (minced, or 1 tablespoon minced garlic)

Proteins & Beans

• 1 pound lean ground beef
• 14 oz red kidney beans (drained)
• 7 oz black beans (drained)

Seasonings & Sauces

• 1 tablespoon ground cumin (or Cayenne, adjust to your tastes)
• 1 tablespoon red chili powder
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon salt
• 7 oz crushed tomatoes
• 7 oz tomato puree (or Passata, condensed tomato soup for Aussies)
• 1 cup beef broth (or chicken broth)
• 1 tablespoon tomato paste

Cheeses

• 1 cup shredded Cheddar Cheese (or Monterey Jack)
• 1 cup shredded mozzarella cheese

Instructions

1. Sauté Aromatics: Heat olive oil in a large heavy-based pot over medium-high heat. Add the diced yellow onions and sauté until they become transparent. Then add the diced green peppers and minced garlic, cooking for another minute until the garlic is fragrant.
2. Cook Ground Beef: Add the lean ground beef to the pot and cook until browned, breaking up any large chunks with a spoon. Stir in ground cumin, red chili powder, smoked paprika, and salt, mixing well to ensure the beef is fully coated with the spices.
3. Add Tomatoes and Beans: Pour in the crushed tomatoes with their juices, tomato puree, beef broth, tomato paste, and drained red kidney and black beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally, until the chili thickens.
4. Preheat Broiler: While the chili simmers, preheat your oven’s broiler (or grill) to medium heat to prepare for melting the cheese topping.
5. Combine Pasta and Cheese, Broil: Add the cooked and drained macaroni pasta to the pot, tossing everything together to combine well. Top the chili mac mixture evenly with shredded cheddar and mozzarella cheese. Transfer the pot or a suitable oven-safe dish to the oven under the broiler and broil for about 2 minutes, or until the cheese is bubbly and melted.
6. Serve and Garnish: Optionally garnish with sliced jalapeños and chopped cilantro. Serve hot with a side of sour cream for added creaminess.

Notes

• Adjust the level of chili powder and cayenne to control the heat intensity to your preference.
• To save time, use pre-cooked or canned beans but be sure to drain and rinse well to reduce sodium.
• If you don’t have a broiler, you can also finish the dish under a hot oven (about 425°F/220°C) until the cheese melts.
• Substitute ground turkey or chicken for a leaner protein option.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in a microwave.

Keywords: chili mac and cheese, ground beef chili, cheesy pasta, comfort food, easy dinner recipe