Chili Mac Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef, kidney beans, and elbow pasta cooked in a single pot with a spiced tomato broth and topped with sharp cheddar cheese. A quick, filling weeknight dinner with big chili flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 large onion (diced)
- 2-3 jalapenos (diced (use bell pepper for milder heat))
- 4-5 cloves garlic (minced)
- 1 pound ground beef
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne (optional, for spicy)
- Salt and pepper to taste
- Hot sauce to taste
- 2 tablespoons tomato paste
- 2.5 cups beef broth
- 2 15-ounce cans fire roasted tomatoes (or use diced or crushed tomatoes)
- 1 15- ounce can red kidney beans (drained)
- 8 ounces dry elbow macaroni noodles
- 2 cups shredded cheddar cheese (or use a Mexican blend)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 967mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 272mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 967MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.