Ingredients
- Ground beef: 1 pound
- Elbow macaroni: 1 pound
- Chili beans: 1 (15 ounce) can, undrained
- Diced tomatoes: 1 (14.5 ounce) can, undrained
- Tomato sauce: 1 (8 ounce) can
- Onion: 1 medium, chopped
- Chili powder: 2 tablespoons
- Shredded cheddar cheese: 2 cups
Instructions
- Step 1: Brown ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Step 3: Stir in the chili beans, diced tomatoes, tomato sauce, and chili powder. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Step 4: While the chili is simmering, cook the elbow macaroni according to package directions. Drain well.
- Step 5: Add the cooked macaroni to the chili mixture and stir to combine.
- Step 6: Sprinkle the shredded cheddar cheese over the top of the chili mac. Cover the pot and let the cheese melt, about 2-3 minutes. Serve immediately.
Notes
- Store leftover chili mac in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat chili mac in a saucepan over medium heat, adding a splash of water or beef broth if needed to loosen it up.
- Garnish each serving with a dollop of sour cream and a sprinkle of chopped green onions for a fresh, flavorful boost.
- Don't be shy with the chili powder – taste and add more for an extra kick if you like a spicier chili mac.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American