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Beef Mince Chili Macaroni

Beef Mince Chili Macaroni

Eleanor Craig
This hearty Beef Mince Chili Macaroni combines the comforting richness of American-style mac and cheese with the bold, spicy depth of a Tex-Mex chili. This dish was born out of a love for cozy one-pot meals that bring friends and families together around the table. With tender elbow macaroni embraced by a flavorful chili-infused beef sauce and melted cheese, this is my go-to when craving warmth and satisfaction in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 bowls
Calories 591 kcal

Equipment

Large skillet or Dutch oven
Wooden spoon
Chef’s Knife
Cutting Board
Measuring cups and spoons
Colander
Grater

Ingredients
 
 

  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - extra virgin preferred
  • Ripe yellow onion on a white background1 medium yellow onion - diced ; about 1 cup
  • garlic3 cloves garlic - minced ; fresh is best
  • Raw meat mince1 pound ground beef (minced beef) - preferably 80/20 lean-to-fat
  • Kosher salt1 ½ teaspoons kosher salt - plus more to taste
  • Ground black pepper pile, paths, top1 teaspoon ground black pepper - freshly ground
  • Spoon with tomato paste isolated on white background2 tablespoons tomato paste - double concentrate recommended
  • ground cumin1 teaspoon cumin - ground
  • Sweet pepper red paprika powder in wooden bowl over white1 teaspoon smoked paprika
  •  
    ½ teaspoon red chili flakes - adjust to spice preference
  • tomatoes1 can tomatoes - diced ;14.5 oz can, preferably fire-roasted
  • red kidney beans in wooden bowl1 can red kidney beans - 15 oz, drained and rinsed
  • Bowl of beef bone stock3 cups beef stock (beef broth or beef bouillon) - low sodium preferred
  •  
    2 cups elbow macaroni - uncooked
  • Cheddar cheese block, paths1 ½ cups cheddar cheese - shredded ; sharp, freshly grated if possible
  • big bunch of fresh green cilantro isolated¼ cup cilantro - (optional) chopped ; fresh

Instructions
 

  • In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until soft and translucent.
  • Add minced garlic and cook an additional 30 seconds until fragrant—do not let it burn.
  • Add ground beef, season with salt and pepper, and cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned and no longer pink.
  • Stir in tomato paste, cumin, smoked paprika, and chili flakes. Cook for 2–3 minutes to toast the spices and deepen the flavor.
  • Pour in diced tomatoes and kidney beans. Stir to combine and let it simmer for 5 minutes to meld the flavors.
  • Add beef broth and bring the mixture to a gentle boil. Stir in uncooked elbow macaroni.
  • Reduce heat to medium-low, cover partially, and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
  • Stir in shredded cheddar until melted and creamy. Let the dish sit uncovered for 2–3 minutes to thicken slightly.
  • Garnish with fresh chopped cilantro before serving, if desired.

Notes

  • You can substitute ground turkey or plant-based mince for a lighter version.
  • Add a splash of hot sauce or a pinch of cocoa powder for a deeper chili flavor.
  • Make it creamier by stirring in a splash of heavy cream along with the cheese.

Nutrition

Calories: 591kcalCarbohydrates: 52gProtein: 33gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 82mgSodium: 1185mgPotassium: 978mgFiber: 6gSugar: 5gVitamin A: 710IUVitamin C: 10mgCalcium: 272mgIron: 5mg
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