Ingredients
Meat
- 1 pound ground beef
Tomato Base
- 1 (10 ounce) can tomatoes with green chilies
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth
Dairy
- 1 cup milk (any kind)
- 1 1/2 cup shredded cheddar cheese
Spices
- 2 tablespoons chili powder (reduce if you prefer very mild spice)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Pasta
- 1 1/2 cup elbow noodles (I use Barilla gluten free elbows)
Instructions
- Brown the Beef: In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it up with a spoon. Drain off any excess grease to keep the dish from becoming too oily.
- Add Sauce and Spices: To the skillet, add the undrained can of tomatoes with green chilies, beef broth, milk, tomato sauce, chili powder, oregano, cumin, garlic powder, and salt. Stir everything together to combine the flavors well.
- Simmer the Mixture: Increase the heat to medium-high and bring the mixture to a gentle simmer. This step helps the spices infuse into the sauce and prepares it for cooking the noodles.
- Cook the Noodles: Stir in the elbow noodles, then reduce the heat to low. Cover the skillet with a lid and allow the noodles to cook for 15-20 minutes, or until they are tender. Stir occasionally to prevent sticking.
- Add Cheese and Serve: Once the noodles are cooked through, remove the lid and stir in the shredded cheddar cheese until melted and creamy. Serve the chili mac hot for a satisfying meal.
Notes
- You can adjust the chili powder amount to control the spice level to your preference.
- Using gluten-free elbows makes this recipe suitable for gluten-sensitive individuals.
- Feel free to substitute ground turkey or chicken for a leaner protein option.
- For a creamier texture, use whole milk or add a splash of heavy cream.
- This recipe stores well in the refrigerator for up to 3 days and reheats nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
