Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1 cup onion, finely chopped
- 1/2 cup red bell pepper, chopped
- 3 garlic cloves, minced
Spices and Sauces
- 4 Tablespoons chili seasoning
- 1 Tablespoon Worcestershire sauce
- Salt and pepper, to taste
Liquids and Canned Goods
- 15 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- 2 cups low-sodium beef broth
- 15 ounces dark red kidney beans, drained and rinsed
Pasta and Cheese
- 2 cups elbow pasta
- 2 cups cheddar cheese, shredded
Instructions
- Brown the Ground Beef: In a large pot over medium-high heat, add the ground beef and cook until it begins to brown, breaking it up as it cooks.
- Sauté Vegetables: Add the finely chopped onions and red bell peppers to the pot. Continue cooking until the beef is fully browned and the vegetables have softened. Drain excess grease from the pot.
- Add Garlic and Seasoning: Stir in the minced garlic cloves and chili seasoning. Cook for another minute to release the aromas and blend the flavors well.
- Simmer the Base: Pour in the crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, and kidney beans. Stir everything together and bring the mixture to a light simmer over medium heat, allowing the flavors to meld.
- Add the Pasta: Stir in the elbow pasta, making sure it is fully submerged in the liquid. Cover the pot with a lid and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and has absorbed some of the flavors.
- Incorporate Cheese and Season: Stir in 1 cup of the shredded cheddar cheese until melted and combined evenly. Taste and season with salt and pepper according to your preference.
- Melt Remaining Cheese: Sprinkle the remaining 1 cup of cheddar cheese over the top of the chili mac. Cover the pot again and remove it from the heat. Let it sit covered until the cheese on top melts.
- Serve and Garnish: Serve the chili mac warm, optionally garnished with finely chopped cilantro for a fresh touch.
Notes
- Use low-sodium beef broth to control the saltiness of the dish.
- Drain and rinse canned kidney beans to reduce sodium and improve texture.
- Stirring occasionally while cooking the pasta prevents it from sticking to the bottom of the pot.
- Adjust chili seasoning to your preferred level of spiciness.
- For a vegetarian version, substitute beef with plant-based meat alternatives and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
