Discover a legendary one-pot meal that combines the bold flavors of Texas chili with the comforting appeal of macaroni. This Texas Chili Mac brings together two classic comfort foods into one incredible dish that will become an instant family favorite.
Imagine a steaming bowl of spicy, meaty goodness with perfectly cooked pasta and a rich, robust sauce. Home cooks will love how easily this hearty meal comes together in a single pot.
Get ready to bring the flavors of Texas to your dinner table.
Texas Chili Mac: A Spicy Comfort Food Fusion
This isn't just another pasta dish – it's a culinary celebration of Texan-inspired flavors that combines the heat of chili with the comfort of mac and cheese. The perfect blend of spices, beef, and pasta creates a meal that's both satisfying and exciting.
Prepare to transform your dinner routine with this crowd-pleasing recipe.
Serving Suggestions:
Your Texas Chili Mac pairs perfectly with:
- Cornbread
- Crispy green salad
- Sour cream topping
- Sliced jalapeños
- Crusty garlic bread
Pro Tips for Perfect Texas Chili Mac:
Beef Browning Technique: Ensure the ground beef is browned thoroughly to develop deep, rich flavors.
Spice Mastery: Toast the spices briefly to enhance their aromatic qualities.
Pasta Perfection: Add the macaroni at the right time to prevent overcooking.
Cheese Charm: Sprinkle extra cheese on top for a melty, indulgent finish.
One-Pot Wonder: Use a large, heavy-bottomed pot for even heat distribution.
Texas Chili Mac Recipe Details:
- Preparation time: 10 minutes
- Cooking time: 25-30 minutes
- Total time: 35-40 minutes
- Servings: 6
- Equipment: Large pot, cutting board, measuring spoons
This recipe transforms simple ingredients into a hearty meal that captures the spirit of Texas cooking.
Ingredients:
For the Chili Base:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 1 cup elbow macaroni, uncooked
- Salt and pepper, to taste
For Topping:
- Shredded cheddar cheese
- Chopped green onions
Directions:
- Begin by selecting a large pot with a heavy bottom. This ensures even cooking and prevents burning.
- Place the pot over medium heat and add the ground beef. Break the meat into small pieces as it cooks, allowing it to brown evenly.
- Once the beef is no longer pink, drain any excess fat. This step helps reduce unnecessary greasiness in the final dish.
- Add the chopped onion and minced garlic to the beef. Sauté until the onions become translucent and fragrant, typically about 3-4 minutes.
- Sprinkle the chili powder, cumin, and smoked paprika over the beef mixture. Stir quickly to toast the spices and release their aromatic oils.
- Pour in the diced tomatoes, tomato sauce, drained kidney beans, and beef broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a full boil, then reduce the heat to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
- Add the uncooked elbow macaroni directly to the pot. Stir well to ensure the pasta is submerged in the liquid.
- Cover the pot and cook for 10-15 minutes, stirring occasionally to prevent the pasta from sticking. The pasta should become tender and absorb the flavorful liquid.
- Taste and season with salt and pepper as needed. The broth and beans may already provide some saltiness.
Ready to Serve!
Ladle the hot chili mac into bowls. Top generously with shredded cheddar cheese and chopped green onions.
Storage Solutions:
- Refrigerate leftovers in an airtight container
- Consume within 3-4 days
- Reheat gently, adding a splash of broth if needed
- Can be frozen for up to 2 months
- Best reheated on the stovetop to maintain texture
Whether you're feeding a hungry family or hosting a casual gathering, this Texas Chili Mac delivers a perfect blend of comfort, flavor, and Texan spirit.
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Texas Chili Mac
This recipe transforms simple ingredients into a hearty meal that captures the spirit of Texas cooking.
- Total Time: 27 minute
- Yield: 6 1x
Ingredients
For the Chili Base:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 1 cup elbow macaroni, uncooked
- Salt and pepper, to taste
For Topping:
- Shredded cheddar cheese
- Chopped green onions
Instructions
- Begin by selecting a large pot with a heavy bottom. This ensures even cooking and prevents burning.
- Place the pot over medium heat and add the ground beef. Break the meat into small pieces as it cooks, allowing it to brown evenly.
- Once the beef is no longer pink, drain any excess fat. This step helps reduce unnecessary greasiness in the final dish.
- Add the chopped onion and minced garlic to the beef. Sauté until the onions become translucent and fragrant, typically about 3-4 minutes.
- Sprinkle the chili powder, cumin, and smoked paprika over the beef mixture. Stir quickly to toast the spices and release their aromatic oils.
- Pour in the diced tomatoes, tomato sauce, drained kidney beans, and beef broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a full boil, then reduce the heat to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
- Add the uncooked elbow macaroni directly to the pot. Stir well to ensure the pasta is submerged in the liquid.
- Cover the pot and cook for 10-15 minutes, stirring occasionally to prevent the pasta from sticking. The pasta should become tender and absorb the flavorful liquid.
- Taste and season with salt and pepper as needed. The broth and beans may already provide some saltiness.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
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