Entree: United States – Chili Mac (Classic Stovetop)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, about 6 oz (170 g), diced
- 3 cloves garlic, about 9 g, minced
- 1 medium carrot, about 3 oz (85 g), finely diced
- 1 celery stalk, about 1.5 oz (42 g), finely diced
- 1 (14 oz) can (400 g) diced tomatoes
- 2 tbsp (34 g) tomato paste
- 1 cup (240 ml) beef broth
- 1 tbsp (15 g) chili powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 8 oz (227 g) macaroni
- 2 tbsp (30 ml) olive oil (optional)

Instructions

1. In a large pot, melt butter over medium heat. Add onion, carrot, and celery and cook until tender, about 6–7 minutes. Add garlic and cook 30 seconds.
2. Add ground beef and brown thoroughly, breaking up pieces. Drain excess fat if desired.
3. Stir in tomato paste, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
4. Add macaroni to the pot and simmer gently, stirring occasionally, until pasta is tender and sauce has thickened, about 12–15 minutes. Add a splash of water or broth if the mixture becomes too thick.
5. Taste and adjust seasoning. Drizzle with olive oil if desired and serve hot.