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In the realm of comforting meals, few dishes evoke warmth and satisfaction quite like Cheesy Spicy Chili Mac. This delectable fusion of pasta and spicy chili is not only a feast for the taste buds but also a nostalgic reminder of family dinners and cozy gatherings. The creamy, cheesy goodness envelops tender pasta, while the robust flavors of chili and spices create a vibrant, hearty dish that can easily become a favorite on any dinner table.

Chili Mac

Discover the ultimate comfort food with Cheesy Spicy Chili Mac! This dish blends tender pasta with flavorful chili and creamy cheese, offering a satisfying and nostalgic meal perfect for any occasion. Whether you're cooking for a family dinner or hosting friends, it's adaptable to various dietary preferences and spice levels. Simple to prepare, this dish brings warmth and joy to your dining table. Elevate your dinner game with this hearty and delicious recipe!
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Ingredients
  

1 lb (450g) elbow macaroni

1 lb (450g) ground beef or turkey

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, undrained

2 tbsp tomato paste

2 cups beef broth (or vegetable broth for a lighter option)

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

½ tsp cayenne pepper (adjust to taste)

Salt and pepper, to taste

3 cups shredded cheddar cheese (divided)

¼ cup chopped fresh cilantro (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Brown the Meat: In a large skillet or pot, heat a tablespoon of olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

      Sauté Aromatics: Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

        Mix in the Vegetables and Beans: Stir in the kidney beans, black beans, diced tomatoes, and tomato paste. Mix well to combine.

          Add Flavor: Pour in the beef broth and add chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine and allow the mixture to come to a simmer.

            Combine with Pasta: Add the cooked elbow macaroni to the skillet, stirring gently to coat the pasta with the chili mixture. Let it simmer for about 5-7 minutes, allowing the flavors to meld together.

              Cheesy Goodness: Reduce the heat to low and stir in 2 cups of shredded cheddar cheese until melted and creamy. If the mixture is too thick, add a splash more of broth to reach your desired consistency.

                Serve: Remove from heat and garnish with the remaining 1 cup of shredded cheese on top. Optionally, sprinkle with fresh cilantro and sliced jalapeños for an extra kick.

                  Enjoy! Serve warm, and watch everyone come back for seconds!

                    Prep Time: 15 min | Total Time: 45 min | Servings: 6