Two comfort food classics in one pot: a beefy chili with beans and tomatoes and tender macaroni that cooks right in the sauce, finished with a blanket of melted cheddar. Hearty, budget-friendly and on the table in 30 minutes.
Recommended for this recipe
Browns the beef and simmers the pasta in the chili, all in one pot.
Breaks ground beef into even crumbles as it browns.
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Ingredients
- 1 lb (450 g) ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained
- 2 cups (480 ml) beef broth
- 2 cups (225 g) elbow macaroni, uncooked
- 1 1/2 cups (170 g) shredded cheddar
- Sour cream and green onions for serving
Instructions
- Brown the beef with the onion in a large pot over medium-high heat. Drain excess fat.
- Stir in the garlic, chili powder, cumin and salt and cook 1 minute.
- Add the diced tomatoes, tomato sauce, beans and broth. Bring to a boil.
- Stir in the macaroni, cover and simmer 12 to 15 minutes, stirring occasionally, until the pasta is tender.
- Stir in 1 cup cheddar, sprinkle the rest on top, cover 2 minutes to melt and serve with sour cream and green onions.
Tips for the best results
Stir every few minutes so the pasta does not stick to the bottom. If it gets too thick, add a splash of broth.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving, without toppings.
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Freshly shredded cheddar melts smoother and creamier.
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