Description
A simple recipe for chili and macaroni cooked together in one pot.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 2 cups water
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces elbow macaroni
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Brown the ground beef and onion in a large pot over medium heat. Drain off any excess grease.
- Stir in the kidney beans, diced tomatoes, Ro-Tel, cheddar cheese soup, water, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
- Add the elbow macaroni to the pot. Reduce heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally to prevent sticking.
- Cook until the macaroni is tender and most of the liquid is absorbed.
- Remove the pot from the heat. Stir in half of the shredded cheddar cheese until melted.
- Serve immediately, topping each portion with the remaining shredded cheddar cheese.
Notes
- You can substitute ground turkey or ground chicken for the ground beef.
- Adjust the amount of chili powder for your preferred level of spice.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 6
- Protein: 32
- Cholesterol: 90
Keywords: chili macaroni, one pot, easy dinner, beef, comfort food, quick meal