Favorite Chili Macaroni

Call it chili mac, chili macaroni, or goulash depending on where you grew up. It’s the weeknight workhorse that combines two comfort foods into one bowl: chili and macaroni pasta. A pound of ground beef browns with onions, green and red bell peppers, and garlic, then the whole thing simmers with kidney beans, canned tomatoes, corn, and chili powder until thick and bubbling.

The elbow macaroni goes in pre-cooked, which keeps it from getting sludgy. A blanket of shredded cheddar goes on top just before serving so it melts into gooey pools. Done in 35 minutes with one pot to wash.

Kitchen Tips

• Drain and wipe the fat from the pan after browning the beef, as directed. Skipping this step leaves a greasy slick on top of the finished dish.
• Cook the macaroni one minute shy of package al dente. It will absorb liquid and soften further when it joins the chili.
• Toast the chili powder and cumin with the beef for 30 seconds before adding liquid. Dry-toasting the spices in fat wakes them up and gives the finished dish much deeper flavor than just stirring them into liquid.
• Stir gently after adding the pasta. Aggressive stirring breaks up the elbow shapes into pasta mush.

Variations

• Swap the kidney beans for black beans or pinto beans for a different flavor and color.
• Add a diced jalapeno with the bell peppers for a spicier kick.
• Finish with a dollop of sour cream, sliced scallions, and pickled jalapenos for a loaded chili-mac bowl.