Ingredients
Scale
For the Chili:
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (80/20 mix for best flavor)
- 1 tablespoon chili powder (adjust according to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional for a smoky flavor)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed (optional, as traditional Texas chili doesn’t include beans)
- Salt and pepper, to taste
For the Mac:
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
Instructions
- Prepare the Chili:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.
- Stir in the chili powder, cumin, smoked paprika (if using), diced tomatoes (with their juice), and kidney beans (if using). Season with salt and pepper to taste.
- Reduce the heat to low and let the chili simmer, uncovered, for about 20-30 minutes to allow the flavors to meld. Adjust the seasoning as needed.
- Cook the Macaroni:
- While the chili simmers, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a separate pot, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1-2 minutes.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Combine:
- Add the cooked macaroni to the cheese sauce, stirring until well coated.
- Serve the chili over a bed of the cheesy macaroni. Alternatively, you can mix the chili and cheesy macaroni together before serving for a fully integrated dish.
- Serve:
- Serve the Texas Chili Mac hot, garnished with additional shredded cheese, chopped onions, or fresh cilantro if desired.