Pioneer Woman Chili Mac Recipe
This Pioneer Woman Chili Mac Recipe is hearty and comforting. It combines pasta and chili perfectly. Each bite is rich and flavorful.
Ingredients
For the Chili:
- 1 lb ground beef
- 1 medium onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 can 15 oz kidney beans, drained
- 1 can 15 oz black beans, drained
- 1 can 15 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Pasta:
- 2 cups elbow macaroni uncooked
- 2 cups shredded cheddar cheese
- 1/2 cup milk
Instructions
- Cook macaroni in salted boiling water until al dente. Drain.
- In a large skillet, brown ground beef over medium heat.
- Add onions, bell peppers, and garlic. Sauté until softened.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add diced tomatoes, tomato sauce, kidney beans, and black beans.
- Simmer for 10–15 minutes until sauce thickens.
- Reduce heat and stir in cooked pasta.
- Mix in 1 cup shredded cheddar cheese and milk.
- Transfer to a baking dish, sprinkle remaining cheese on top.
- Bake at 350°F (175°C) for 10 minutes until cheese melts.
- Serve warm and enjoy!
Notes
- Use fresh vegetables for better flavor.
- Don’t overcook pasta; it will cook more in the sauce.
- Adjust chili powder to control spiciness.
- Mix cheese well for a creamy texture.
- Leftovers store well in the fridge up to 3 days.
- Add jalapeños for an extra spicy kick.