Beef, Bean And Macaroni Chili
A hearty, flavorful chili featuring ground beef, kidney beans, and macaroni, perfect for comforting family dinners and chili lovers craving a filling, savory meal with a touch of spice.
Ingredients
Instructions
- Fry ground beef and chopped onions until lightly browned; drain off fat.
- Chop canned tomatoes.
- Add enough water to the tomatoes and kidney bean liquid to make 1 cup.
- Add chopped tomatoes, kidney beans, liquid, chili powder, and uncooked elbow macaroni to the beef mixture.
- Simmer, covered, for about 20 minutes until the macaroni is tender.
Tips & Substitutions
For added depth, consider using a mix of ground beef and turkey to lighten the dish. If you prefer a vegetarian option, substitute the beef with mushrooms or lentils. Adjust the chili powder according to your spice preference, and feel free to add bell peppers or corn for extra flavor. For a thicker chili, reduce the amount of liquid added. This recipe is flexible and can easily accommodate various vegetables.
Serving Suggestions
Serve this hearty chili with a dollop of sour cream or shredded cheese on top, and a sprinkle of fresh cilantro for brightness. It pairs beautifully with cornbread or crusty bread for dipping. For a complete meal, consider serving it alongside a simple green salad or tortilla chips. Explore more beef recipes to find complementary dishes that enhance your dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat, adding a splash of water or broth if needed to loosen the chili. You can also microwave individual portions, stirring occasionally until heated through. Freezing is an option too; just make sure to cool completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Beef, Bean And Macaroni Chili contains roughly 641 calories, with 28g protein, 78g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (78% of the Daily Value), protein (55% of the Daily Value), and iron (53% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 876mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this chili?
Absolutely! While kidney beans are traditional, you can substitute with black beans, pinto beans, or even chickpeas for a different flavor profile. Just make sure to adjust the cooking time slightly if using dried beans, as they may require pre-soaking and longer cooking to become tender.
How can I make this chili spicier?
To increase the heat, add diced jalapeños or a few dashes of hot sauce to the mixture. You can also incorporate cayenne pepper along with the chili powder for an extra kick. Taste as you go to ensure it suits your spice tolerance. If you want a smoky flavor, consider adding smoked paprika.
Is it possible to make this dish in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and onions first, then transfer them to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully, resulting in a deliciously rich chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).