Heinz Chili Sauce Ground Beef Elbow Macaroni

Chili Mac is a quick, Piece of cake, family-friendly dinner recipe featuring ground beef, beans, pasta, and cheese in a zippy tomato sauce fabricated in simply ONE PAN!

If you love chili, you'll besides enjoy Homemade Chili Seasoning Mix, Slow Cooker Beefy 3-Bean Chili, and All-Natural Chili Cheese Dip!

Now that school is back in session, I'g happy to written report that we're dorsum to weekly repast planning and nightly dinner making effectually here. I've ever been a huge fan of quick-to-make, one-pot recipes that start with a simple pound of footing beef. Just lately, I've been feeling similar we need some new additions to our usual rotation. So today I'yard happy to introduce this piece of cake, yummy, classic Chili Mac!

I mean, who doesn't love chili?

And pasta?

And cheese?

Because those are basically the separate components that this recipe magically combines. Kid-friendly and family-friendly and cook-friendly and clean-upward-friendly, all in ane barbarous swoop.

How to Make Chili Mac

And take I mentioned how effortless information technology is to make this Chili Mac recipe?

1. Commencement out past browning your ground beef (or turkey) in a skillet along with some fresh minced garlic.
2. One time the meat is cooked, you basically just dump in all of the other ingredients: canned kidney beans, tomato sauce, crushed tomatoes, diced greenish chiles, elbow macaroni, and seasonings.
3. Stir everything together and simmer for ten or so minutes until the pasta is tender. Then sprinkle with a generous mound of grated cheese.

And that's information technology!

We thought this Chili Mac had the aforementioned amount of "boot" as mild chili, which was perfect for the kids. But experience gratis to tweak the spices -- increasing or decreasing the estrus -- to your liking (see more on that in Tips & Tricks below).

Serving Suggestions

Dinner in 20 minutes! Equally a bonus, my whole family unit loved this Chili Mac recipe.

We idea it was extra yummy with a modest dollop of sour cream and a sprinkle of cilantro. And we balanced the heartiness of the meal with a big, leafy salad on the side.

Anybody even fought over leftovers the next day, which isn't ever the case!

Hearty, comforting, and perfect for busy weeknights, nosotros can't wait to enjoy this Chili Mac all fall and winter long. And if you're stuck in a dinner oestrus, I hope your crew enjoys it, as well!

Helpful Tips, Tricks, & Equipment

• When you lot bring the mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbles (or the pasta won't cook and absorb the liquid) and non bubbling likewise fast (or the liquid may get absorbed likewise fast and the lesser may burn). For my stove, this was medium-low heat, adjusting up or downwards a tad as needed when I would stir every few minutes.
• Chili powder is generally zippy but not overly spicy. That being said, if you're highly sensitive to heat -- or if your chili powder is hotter than most -- feel free to reduce the corporeality
• On the other hand, if you lot'd like your Chili Mac to pack some heat, feel free to stir in a flake of cayenne or (my favorite!) chipotle republic of chile pepper powder (for a smoky spiciness).
• I used small whole wheat elbow macaroni in this recipe to brand it a chip more wholesome. If you use a unlike shape or size of pasta -- or if y'all use regular white pasta instead of whole wheat -- just keep an eye on things and be prepared to slightly tweak the amount of liquid and/or the cooking time.
• My kids don't intendance for behemothic chunks of tomatoes in their food, which is why I often go for crushed as opposed to diced tomatoes. Simply either will work! And if y'all accept super picky kids who avoid fifty-fifty small tomato pieces, you lot can ever give your chosen canned tomatoes a quick whirl in a mini food processor to puree them before calculation them to the recipe.
• Speaking of canned tomatoes, I ever recommend fire-roasted over regular for deeper flavor!
• I also recommend looking for cans with non-BPA linings (or even drinking glass jars). Tomatoes are very acidic, meaning that whatsoever chemicals in the lining of the can are more likely to leach into a love apple product. Luckily, it's getting much easier these days to find canned goods with BPA-free linings!
• For the beef broth, instead of opening a new carton when I but need ane cup, I usually just employ water plus a spoonful of Organic Better Than Bouillon Beef Base. But since it's salty, I e'er taste the recipe and stir in additional common salt at the end, merely if needed (rather than adding a pre-measured amount of salt while the dish is cooking).
• If y'all don't have Mexican oregano on hand, yous can utilize regular ol' (Mediterranean) oregano. Either will work but fine!
• Likewise feel costless to change upward the beans and/or cheese in this recipe. Anybody at our house enjoyed it with kidney beans and extra sharp cheddar. But pinto beans or black beans -- and Monterrey Jack or a Mexican cheese blend -- would be tasty as well. And by all means, stir in extra cheese if you prefer!

More than I-Pan & One-Pot Dinners

• Ground Beef & Broccoli
• One-Skillet Sloppy Joe Tater Tot Goulash
• Ground Beef Stroganoff
• 30-Minute Skillet Lasagna

• ▢ 1 pound lean ground beef OR turkey
• ▢ four cloves garlic, minced
• ▢ 1 (fifteen.5-ounce) tin can red kidney beans, rinsed & tuckered
• ▢ i (14.5-ounce) can burn down-roasted crushed tomatoes
• ▢ one (eight-ounce) tin tomato sauce
• ▢ i cup beef broth
• ▢ 1 (4-ounce) can diced green chiles
• ▢ one ½ tablespoons chili pulverisation
• ▢ 1 ½ teaspoons footing cumin
• ▢ ½ teaspoon garlic pulverization
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon Mexican oregano
• ▢ ane loving cup whole wheat elbow macaroni
• ▢ Salt & freshly ground black pepper, to taste
• ▢ ane cup (4 ounces) shredded abrupt cheddar cheese

Cook Mode Preclude your screen from going dark

• Prepare a large skillet, pan, pot, or Dutch oven over medium-high rut. Add the ground beefiness and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another infinitesimal or 2 until fragrant.

• Bleed the grease from the pot and add the beans, tomatoes, tomato sauce, beef broth, green chiles, chili pulverisation, cumin, garlic powder, onion powder, Mexican oregano, and elbow macaroni; stir well to combine. Increase heat to high and bring to a boil, then stir and reduce to a simmer.

• Simmer, covered, for x to 12 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed. Taste and accommodate the seasonings, if needed, by stirring in salt and pepper. Sprinkle with the grated cheese and serve immediately.

• When you bring the mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbling (or the pasta won't cook and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed too fast and the bottom may burn). For my stove, this was medium-low estrus, adjusting up or down a tad as needed when I would stir every few minutes.
• If you're highly sensitive to heat -- or if your chili powder is hotter than most -- feel free to reduce the corporeality. On the other hand, if you'd like your recipe to pack some heat, feel free to stir in a chip of cayenne or chipotle chile pepper powder (my favorite -- for smoky spiciness).
• I used pocket-sized whole wheat elbow macaroni in this Chili Mac to make it a bit more than wholesome. If you use a different shape or size of pasta -- or if you lot employ regular white pasta instead of whole wheat -- just proceed an eye on things and be prepared to slightly tweak the amount of liquid and/or the cooking fourth dimension.
• For the beefiness broth, instead of opening a new carton when I merely need ane loving cup, I normally but apply water plus a spoonful of Organic Better Than Bouillon Beefiness Base. Just since information technology'due south salty, I always taste the recipe and stir in additional salt at the end, only if needed (rather than calculation a pre-measured amount of salt while the dish is cooking).
• You may utilise regular (Mediterranean) oregano instead of Mexican oregano, if that's what you have on hand.
• Also feel free to modify up the beans and/or cheese in this recipe, such equally using pinto beans, black beans, Monterrey Jack or a Mexican cheese alloy.

Calories: 363 kcal | Carbohydrates: 37 thou | Protein: 30 k | Fat: xi g | Saturated Fat: 6 g | Cholesterol: 67 mg | Sodium: 828 mg | Potassium: 776 mg | Fiber: six m | Saccharide: v g | Vitamin A: 1229 IU | Vitamin C: 7 mg | Calcium: 216 mg | Iron: 5 mg

Post originally published on August thirty, 2018.

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