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Classic Beef Chili Mac
A 45-minute American dinner for 4 — 620 calories per serving.
per serving, estimated
A hearty one-pot dinner of ground beef, kidney beans, and elbow macaroni simmered in a bold, spiced tomato chili sauce — comfort food at its best.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¼ pounds lean ground beef (85/15)
- 8 ounces elbow macaroni
- 1 yellow onion (medium, diced)
- 1 green bell pepper (diced)
- 4 garlic cloves (minced)
- 14½ ounces canned diced tomatoes (with juices)
- 15 ounces canned tomato sauce
- 1½ cups beef broth
- 15 ounces canned dark red kidney beans (drained and rinsed)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper — optional
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon vegetable oil
- 1 cup shredded sharp cheddar cheese (for topping)
- ½ cup Sour cream (for serving) — optional
- 3 sliced scallions (thinly sliced, for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Dice the medium yellow onion and green bell pepper, mince the 4 garlic cloves, and thinly slice the 3 scallions (if using); drain and rinse the 15 oz can of kidney beans. 8 min
- Measure out 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, and ¼ teaspoon cayenne (if using) into a small bowl. 2 min
- Heat 1 tablespoon neutral oil in a large, deep skillet or Dutch oven over medium-high until shimmering. 2 min
- Timing-sensitive step. Add the diced onion and green bell pepper and cook, stirring frequently, for 4 minutes until softened; add the minced garlic and cook 1 minute more until fragrant. 5 min
- Timing-sensitive step. Add the 1¼ lb ground beef, breaking it up with a spoon, and cook 5–6 minutes until no pink remains; drain any excess fat. 6 min
- Timing-sensitive step. Stir in the spice blend, 1 teaspoon kosher salt, and ½ teaspoon black pepper, coating the beef and vegetables evenly for about 30 seconds.
- Pour in the 14.5 oz can of diced tomatoes (with juices), 15 oz tomato sauce, and 1½ cups beef broth; stir in the kidney beans and bring to a boil. 4 min
- Stir in the 8 oz dry elbow macaroni, reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring every 3–4 minutes, until the pasta is tender and has absorbed most of the liquid. 12 min
- Remove from heat and let the chili mac rest, uncovered, for 3 minutes to thicken slightly. 3 min
- Ladle into bowls and top each serving with ¼ cup shredded sharp cheddar, a dollop of sour cream (optional), and a scatter of sliced scallions (optional). 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.