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Ultimate Chili Mac That’s Better Than Takeout – Easy 30-Minute Recipe

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This Ultimate Chili Mac is a quick, one-pot weeknight hero that delivers cheesy, meaty, perfectly seasoned comfort in just 30 minutes. It’s better than takeout and uses simple pantry ingredients.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (8 ounces) tomato sauce
  • 1 cup beef broth (low-sodium)
  • 1 cup elbow macaroni (uncooked)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Optional toppings: sliced green onions, sour cream, fresh cilantro, diced avocado

Instructions

  1. Brown the beef: Place your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until no longer pink (5-6 minutes). Leave about 1 tablespoon of fat in the pot.
  2. Sweat the aromatics: Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using) over the meat mixture. Stir constantly for about 1 minute.
  4. Add the liquids and beans: Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Add drained kidney beans and black beans. Stir, scraping the bottom of the pot. Bring to a gentle boil.
  5. Cook the pasta: Stir in the uncooked elbow macaroni. Reduce heat to medium-low to maintain a steady simmer. Cover and cook for 10-12 minutes, stirring once halfway through, until pasta is al dente.
  6. Check the consistency: Remove lid and check. Pasta should be cooked and most liquid absorbed. If too thick, add a splash more broth. If too thin, simmer uncovered for 2-3 minutes.
  7. Add the cheese: Remove pot from heat. Sprinkle shredded cheddar and Monterey Jack over the top. Let sit for 30 seconds, then stir gently until fully melted and creamy.
  8. Rest and serve: Let chili mac sit for 2-3 minutes before serving. Serve hot with desired toppings.

Notes

For best results, shred your own cheese from a block—pre-shredded cheese has anti-caking agents that prevent smooth melting. Don’t skip the spice-blooming step; cooking spices in hot fat for 1 minute transforms their flavor. If meal prepping, undercook the pasta by 2 minutes so it doesn’t become mushy when reheated. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: chili mac, one-pot meal, easy dinner, 30-minute recipe, ground beef, comfort food, cheesy pasta, weeknight dinner

Find it online: https://emacrave.com/ultimate-chili-mac-thats-better-than-takeout-easy-30-minute-recipe/