Classic American Chili Mac With Elbows

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Photo by Christopher Baker
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 720 calories
    • Fat 24 g (8 g saturated fat)
    • Cholesterol 55 mg
    • Sodium 1230 mg
    • Protein 42 g
    • Carbohydrate 86 g
    • Sugar 7 g
    • Fiber 20 g
    • Iron 8 mg
    • Calcium 191 mg

Cook the macaroni according to the package directions. Drain and reserve.

Meanwhile, cook the onions and garlic in the olive oil in a large pot over medium until the onions are softened, about 10 minutes. Add the ground beef, salt, and pepper and cook, stirring occasionally, until 
the meat is browned, about 
8 minutes. Stir in the chili powder and ground cumin; cook 2 minutes more. Add the beans, canned tomatoes, and broth. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes.

Stir in the macaroni to warm and serve, garnished with shredded cheddar and sliced scallions, and with corn bread on the side.

Ingredients

  1. Check 8 ounces elbow macaroni
  2. Check 2 medium yellow onions, chopped
  3. Check 3 garlic cloves, finely chopped
  4. Check 2 tablespoons extra-virgin olive oil
  5. Check 1 pound ground beef
  6. Check 1 teaspoon kosher salt
  7. Check ½ teaspoon black pepper
  8. Check 1 tablespoon chili powder
  9. Check 1 tablespoon ground cumin
  10. Check 3 15-ounce cans kidney beans, drained and rinsed
  11. Check 2 14 1/2-ounce cans diced tomatoes with chiles
  12. Check 6 cups low-sodium chicken broth
  13. Check Shredded cheddar, sliced scallions, and corn bread, for serving

Directions

  1. Cook the macaroni according to the package directions. Drain and reserve.
  2. Meanwhile, cook the onions and garlic in the olive oil in a large pot over medium until the onions are softened, about 10 minutes. Add the ground beef, salt, and pepper and cook, stirring occasionally, until 
the meat is browned, about 
8 minutes. Stir in the chili powder and ground cumin; cook 2 minutes more. Add the beans, canned tomatoes, and broth. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes.
  3. Stir in the macaroni to warm and serve, garnished with shredded cheddar and sliced scallions, and with corn bread on the side.