Chili Mac
and lemon broccoli
This comforting pasta dish is a pantry-meal wonder, requiring very few fresh ingredients to pull together. We find the combination of beans and ground beef extra satisfying, but feel free to use just one or the other if you like.
Ingredients
- Chili powder - 1 1/2 Tbsp
- Cumin, ground - 1 Tbsp
- Oregano, dried - 3/4 tsp
- Salt - 3/4 tsp
- Garlic powder - 1/2 tsp
- Onion powder - 1/2 tsp
- Black pepper - 1/4 tsp
- Cheese, cheddar - 2 oz + 4 oz , shredded (look for pre-shredded to save time)
- Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed (sub black or kidney beans)
- Pasta, elbow macaroni - 8 oz (sub any small pasta shape)
- Oil, cooking - 1 Tbsp
- Beef, ground and lean - 8 oz
- Tomatoes, crushed (28 oz / 794 g) - 1 can
- Hot sauce (opt) - for serving
- Broccoli - 1 lb , florets
- Water - 2 Tbsp
- Butter - 1 Tbsp
- Lemon juice - 2 tsp
Prep
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Make spice mix - (If prepping right before cooking, heat the oven and start boiling water for the pasta first.) Combine chili powder, cumin, oregano, salt, garlic powder, onion powder, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Cheese - Shred cheese if not pre-shredded. (Can be done up to 5 days ahead)
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Broccoli - Prep as directed (Can be done up to 5 days ahead)
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Beans - Drain and rinse.
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Make
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Heat oven to 400F / 204C degrees.
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Heat a pot of well-salted water to boil for the pasta. Boil pasta according to package directions, stirring occasionally. Stop cooking when pasta is al dente (it should be nearly tender but still slightly firm - it will cook a bit more in the sauce). Remove from heat and drain well.
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While pasta cooks, heat a Dutch oven with cooking oil over medium heat. Add ground beef to heated oil and saute until browned and cooked through, breaking it apart as it cooks, 6 to 7 minutes.
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Stir spice mix into beef and saute for 1 to 2 minutes more.
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Reduce heat to medium-low and stir in beans and crushed tomatoes. Simmer for ~5 minutes to let the flavors come together. Remove from heat and add first portion of cheese. Stir until cheese is just melted. Taste and season with some salt and pepper, if needed.
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Fold pasta into sauce and stir to combine. Spread second portion of cheese over top and cover with a lid.
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Transfer to the oven and bake until sauce is bubbly and cheese is melted, ~20 to 25 minutes.
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When chili mac is nearly done, place broccoli in a microwave-safe bowl and sprinkle with water. Cover with a layer of damp paper towels. Microwave for 3 to 5 minutes or until it’s as tender as you like it. Drain any excess liquid from the broccoli. Add butter, lemon juice, and some salt and toss to combine.
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Serve chili mac with hot sauce (if using) to drizzle over top. Enjoy with steamed broccoli on the side.
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