Ingredients
Scale
- 1 lb Ground Beef (73/27 or 80/20 for best price)
- 1 box (16 oz) Elbow Macaroni
- 1 can (15 oz) Kidney Beans, undrained
- 1 can (15 oz) Tomato Sauce
- 2 cups Water
- 2 tbsp Chili Powder
- 1 tsp Garlic Powder
- 1/2 tsp Salt (plus more to taste)
- 1/2 cup Shredded Cheddar Cheese (optional budget topping)
Instructions
- Step 1: Brown the Beef: Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it is completely browned and no pink remains. Use a wooden spoon to break the meat into small crumbles. If there is excessive grease, tilt the pan and spoon out most of the fat, leaving about a tablespoon for flavor.
- Step 2: Season and Deglaze: Sprinkle the chili powder, garlic powder, and salt directly onto the browned meat. Stir for about 30 seconds to “toast” the spices, which releases their natural oils and deepens the flavor. This simple step makes a massive difference in the final taste of your chili mac.
- Step 3: Combine and Simmer: Pour in the tomato sauce, the entire can of kidney beans (liquid included), and the water. Stir well to combine. Bring the mixture to a rolling boil. Once boiling, pour in the dry elbow macaroni. Stir the pot to ensure the pasta is mostly submerged in the liquid.
- Step 4: The No-Fail Cook: Turn the heat down to medium-low and cover the pot with a tight-fitting lid. Let it simmer for 10 to 12 minutes. Every few minutes, remove the lid and give it a quick stir to prevent the pasta from sticking to the bottom. The pasta is done when it is tender and most of the liquid has transformed into a thick, glossy sauce.
- Step 5: The Cheesy Finish: Turn off the heat. If you are using cheese, sprinkle it over the top and put the lid back on for 60 seconds to let it melt. Stir the melted cheese into the noodles for a creamy finish, or leave it as a melted layer on top. Serve immediately while hot.
- Cook Time: 25 minutes