Chili Mac
Author: Nikki
An easy meal to make that the whole family will love!
  • 1 lb. ground beef
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 (8-oz.) can tomato sauce
  • 1 (15-oz.) can diced tomatoes, undrained
  • 1 (15-oz.) can kidney or pinto beans, rinsed and drained
  • 1½ teaspoons ground cumin
  • 2½ teaspoons chili powder
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups dry elbow macaroni
  • 2 cups shredded cheddar cheese
  1. In a Dutch oven or large pot, brown the beef and onion. Add the garlic for the last minute. Drain.
  2. Add the tomato sauce, diced tomatoes, beans, cumin, chili powder, pepper, and salt. Stir to combine. Stir in the dry macaroni and bring mixture to a boil. Lower the temperature to a simmer and cook for 15-20 minutes or until pasta is cooked. Be careful not to overcook the pasta. It's better al dente. Add more salt and pepper to taste. I added about a ¼ teaspoon more salt but it depends on your preferences.
  3. Before serving stir in the cheese until it melts. Garnish with sour cream and additional cheese if desired.
Recipe by Chef in Training at