Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans or black beans, rinsed and drained
- 1 1/2 cups elbow macaroni (uncooked)
- 2 to 2 1/2 cups water or broth
- 1 1/2 cups shredded cheddar cheese
- Optional: hot sauce, Worcestershire sauce, diced bell peppers, corn, or jalapeños
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef or turkey and cook until browned, breaking it up with a spoon. Add diced onion and garlic; sauté until fragrant.
- Stir in chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper. Cook for 1–2 minutes to bloom the spices.
- Add diced tomatoes, tomato sauce, beans, and any optional ingredients. Stir well.
- Pour in water or broth and bring mixture to a boil.
- Stir in the uncooked macaroni, reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally until pasta is tender.
- Once the pasta is cooked and most of the liquid is absorbed, turn off heat and stir in shredded cheddar cheese until melted and creamy.
- Serve warm, optionally topped with sour cream, more cheese, or crushed crackers.
Notes
Avoid overcooking the pasta by adding it only after your chili base is mostly ready. Adjust spice levels to your preference. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg