Updated: Apr 27
What you need:
-8+ oz. macaroni noodles (add as many as you want, hubby LOVES noodles so I personally used a whole box)
-1 tbsp. olive oil
-1/4 yellow onion
-1/2 green pepper
-1 lb. ground beef
-1/2 tsp. garlic powder (you can use real garlic too, whatever you have on hand!)
-1 tbsp. cumin
-1/2 tbsp. chili powder
-1/2 tbsp. cayenne
-1/2 tsp. paprika
-1/2 tsp. salt
-pepper to taste
-14 oz. crushed tomatoes
-1 tbsp. tomato paste
-1 c. beef broth
-1 c. shredded cheese (use whatever kind you like! Typically for this sort of thing I like a mix of mozzarella and cheddar but I was out of mozzarella so we just used what we had.)
Heat a pan to medium high and get a pot of water boiling for your noodles. Don’t forget to salt the water! Gives your noodles flavor as they cook and helps them keep from sticking together. 😊
Once the water starts boiling, add your pasta and let it cook while you do the rest of the prep and start the chili. Cook according to instructions on the box.
Prepare your vegetables to sauté while your pan is heating up, I like to dice my onions and cut the pepper into more bite-sized chunks.
Add olive oil to the hot pan and swirl it around to coat the pan. Throw in the onion and cook until transparent, then add the green pepper and garlic and sauté for another minute or two until the pepper softens.
Add the beef and break it apart with your spatula. Cook until brown. Add in the cumin, chili powder, cayenne, salt and pepper while the beef browns and mix thoroughly.
Sometime around this step, my macaroni gets done cooking, drain well and return to the pan while you finish the chili.
Mix in broth, tomatoes (juices and all!) and tomato paste to the beef mixture. Bring to a boil, then lower the heat and let it simmer for about 10 minutes, until it thickens up.
While that’s simmering, preheat your broiler to medium, or you can also use the grill!
Once your chili is thick, add in your noodles and stir well to combine.
Transfer to a heat safe pan and cover with your cheese of choice.
Broil for about 2 minutes, or until the cheese is nice and bubbly.
Enjoy! I topped mine with a little sour cream and parsley. If you’re into cilantro, I bet that would be fantastic as well!
This is such a huge hit every time I make it, hubby goes back for seconds! Super easy to throw together, I’d say less than an hour, and it yields quite a bit so you can feed a lot of people or enjoy your leftovers. 🤤