Ingredients
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1 lb ground beef
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1 onion, finely chopped
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2 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes
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1 can (15 oz) kidney beans, drained and rinsed
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1 cup elbow macaroni, uncooked
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2 cups beef broth
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1 tbsp chili powder
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1 tsp smoked paprika
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1/2 tsp cumin
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Salt and pepper to taste
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1/2 cup sour cream
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1/4 cup chipotle peppers in adobo sauce, chopped
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1 cup shredded cheddar cheese
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Fresh cilantro for garnish (optional)
Instructions
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Cook the beef: In a large pot, brown the ground beef over medium heat. Break it apart with a spoon as it cooks. Drain excess fat, if needed.
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Sauté the aromatics: Add the chopped onion and garlic to the beef. Sauté until the onion is softened, about 3-4 minutes.
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Add the base ingredients: Stir in the diced tomatoes, kidney beans, elbow macaroni, and beef broth. Season with chili powder, smoked paprika, cumin, salt, and pepper.
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Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened.
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Make the chipotle crema: While the chili mac is simmering, mix the sour cream, chopped chipotle peppers, and a pinch of salt in a small bowl. Set aside.
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Combine and serve: Once the chili mac is ready, stir in the shredded cheddar cheese until melted and creamy. Serve with a generous dollop of the smoky chipotle crema on top and garnish with fresh cilantro, if desired.
Notes
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Spice Level: Adjust the level of heat by adding more chipotle peppers or a pinch of cayenne pepper.
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Variations: For a vegetarian version, substitute the ground beef with lentils or a plant-based protein.
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Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop, Simmering
- Cuisine: American