Ingredients and Weight:
- Elbow macaroni (1 lb)
- Ground beef (1 lb)
- Onion (1, chopped)
- Green bell pepper (1, chopped)
- Red bell pepper (1, chopped)
- Chili powder (2 tablespoons)
- Cumin (1 teaspoon)
- Paprika (1 teaspoon)
- Salt and pepper to taste
- Tomato sauce (1 can, 14.5 oz)
- Tomato paste (1 can, 6 oz)
- Beef broth (2 cups)
- Shredded cheddar cheese (1 cup)
- Sour cream (1/2 cup, optional)
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook the macaroni according to the package directions.
- Brown the ground beef in a large skillet over medium heat. Drain excess fat.
- Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened.
- Stir in the chili powder, cumin, paprika, salt, and pepper.
- Add the tomato sauce, tomato paste, and beef broth. Bring to a simmer and cook for 15 minutes.
- Add the cooked macaroni to the skillet and stir to combine.
- Top with shredded cheddar cheese and serve with sour cream, if desired.
Nutritional Information:
- Calories: 400 per serving
- Fat: 15 grams
- Protein: 20 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Comforting and hearty
- Flavorful and spicy (adjust seasonings to preference)
- Easy to make and customizable with toppings
User Comments:
- "This chili mac is my go-to comfort food. It's flavorful and filling." - Jane, 42
- "My kids love this dish. It's a simple way to get them to eat their veggies." - Emily, 35
- "I love how customizable this recipe is. You can add different toppings or adjust the seasonings to your taste." - David, 28
Special Precautions and Tips:
- Do not overcook the macaroni, as it will become mushy.
- If you want a spicier chili mac, add extra chili powder or a pinch of cayenne pepper.
- If you don't have beef broth on hand, you can use vegetable broth or water.
