Ingredients
Meat and Vegetables
- 2 pounds lean ground beef (or chicken or turkey)
- 1 medium onion (diced or minced)
- 4 cloves garlic (minced)
Chili Base
- 28 ounce can crushed tomatoes
- 6 ounce can tomato paste
- 4 ounce can diced green chilis
- 15.5 ounce can kidney beans (drained)
- 1 teaspoon Better than Bouillon Beef
- ¼ - ½ cup water (rinse the tomato container with it)
Pasta and Cheese
- 2 cups elbow macaroni (uncooked)
- 2-4 cups shredded cheddar cheese (I like Colby-Jack and Sharp Cheddar)
Spices
- 2 tablespoons chili powder (reduce by half if you don’t like it spicy)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (adjust as needed)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ - ½ teaspoon crushed red pepper flakes (optional)
- ⅕ teaspoon cayenne pepper (optional, adjust to spice preference)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook until al dente following package directions. Drain the pasta thoroughly and set it aside while preparing the chili.
- Preheat oven and prepare dish: Preheat your oven to 375ºF (190° C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Brown the meat and onions: In a large skillet or pot over medium heat, cook the 2 pounds of lean ground beef and the diced onion until the meat is browned and crumbled, and the onions are softened. Add the minced garlic during the last few minutes of cooking. Drain any excess fat if necessary to avoid greasiness.
- Add the chili seasoning: Sprinkle all the spices—including chili powder, cumin, smoked paprika, oregano, kosher salt, black pepper, garlic powder, onion powder, crushed red pepper flakes, and cayenne pepper—over the meat mixture. Stir well to coat the meat evenly and cook for about 1 minute to bloom and enhance the flavors of the spices.
- Build the chili base: Stir in the crushed tomatoes, tomato paste, diced green chilis, Better than Bouillon beef base, drained kidney beans, and ¼ to ½ cup water (using the water to rinse the tomato cans). Bring the mixture to a simmer and cook gently for 10–15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken. Taste and adjust seasonings if necessary.
- Combine chili with pasta and cheese: Fold the cooked macaroni and 1 to 2 cups of shredded cheddar cheese (depending on how cheesy you like it) into the chili mixture, mixing gently but thoroughly to combine.
- Assemble and bake: Transfer the combined chili and pasta to the prepared 9×13-inch casserole dish. Top with the remaining 1 to 2 cups of shredded cheddar cheese for an extra cheesy crust. Lightly oil a piece of aluminum foil, cover the casserole tightly with the foil, and bake at 375ºF (190° C) for 20–25 minutes. Remove the foil and bake uncovered for an additional 5–10 minutes until the cheese is golden, melted, and bubbly, and the casserole is heated through.
- Rest and serve: Let the casserole rest for 5–10 minutes out of the oven before serving. This helps the casserole to thicken slightly and makes it easier to portion and enjoy.
Notes
- You can swap ground beef with ground chicken or turkey for a leaner option.
- Adjust the amount of chili powder and cayenne pepper to control the spiciness and suit your taste.
- Using a mix of Colby-Jack and Sharp Cheddar cheese gives a nice balance of creamy and sharp flavors.
- Leftovers store well and taste even better the next day after flavors meld further.
- Make sure to drain the kidney beans well to prevent the casserole from becoming too watery.
- If you prefer a thicker chili base, reduce the water amount or cook the chili mixture a bit longer before combining with pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
