There are nights when only a big bowl of something warm, savory, and just a little bit kicky will do, right? That’s exactly when my go-to Chili Mac with Jalapeños comes to the rescue! It’s seriously one of my favorite ways to get a hearty, flavorful meal on the table in under an hour. I’ve made this so many times, and it always hits the spot, especially when I’m craving some spicy comfort food without a ton of fuss.
Gathering Your Chili Mac with Jalapeños Ingredients
Alright, let’s get everything ready for our amazing Chili Mac with Jalapeños! It’s pretty straightforward, and you probably have most of this stuff in your pantry already. You’ll need about a pound of ground beef for that hearty base. Then, grab one large onion, and chop it up nice and fine. Don’t forget two cloves of garlic, minced – that’s where a lot of the flavor starts! For the saucy goodness, we’re using a 15-ounce can of kidney beans (make sure to drain and rinse them really well!), a 15-ounce can of diced tomatoes (leave the juice in!), an 8-ounce can of tomato sauce, and about a cup of water. For the spice, it’s 2 tablespoons of chili powder, 1 teaspoon of cumin, half a teaspoon of salt, and a quarter teaspoon of black pepper. Oh, and the pasta! We need 8 ounces of elbow macaroni, uncooked. Now, for that signature kick, we’ve got 2 fresh jalapeños, seeded and minced. And of course, you absolutely *have* to have some shredded cheddar cheese for topping it all off.
Ingredient Notes and Substitutions for Chili Mac with Jalapeños
So, about those jalapeños – this is where you really get to play with the heat! If you like it super spicy, go ahead and leave some of those seeds and membranes in when you mince them. If you’re a bit more sensitive to heat, just make sure you scrape out all the seeds and white pith. You can totally swap out the kidney beans for pinto beans if that’s what you’ve got on hand; they’ll work just fine. And if you’re out of elbow macaroni? No worries! Any small pasta shape will do the trick, like shells or rotini. This recipe is super forgiving, so don’t stress too much if you need to make a little swap!
Step-by-Step Guide to Making Chili Mac with Jalapeños
Okay, let’s get this amazing Chili Mac with Jalapeños cooking! First things first, grab a big pot or Dutch oven – something sturdy will work best. We’re going to start by browning the ground beef right in there over medium heat. Just break it up with your spoon as it cooks until it’s all nicely browned. Once it’s done, carefully drain off any extra grease. Nobody wants a greasy mac, right?
Next up, toss in that chopped onion. Let it cook away until it gets nice and soft and a little bit see-through, which should take about 5 minutes. Then, add in your minced garlic. Be careful not to burn it – just cook it for about a minute until you can really smell that delicious garlicky aroma. That little step makes a big difference!
Now for the saucy part! Pour in your drained and rinsed kidney beans, the diced tomatoes (don’t forget the juice!), the tomato sauce, and that cup of water. Sprinkle in your chili powder, cumin, salt, and pepper. Give it all a good stir to combine everything. Bring this mixture up to a simmer, and let it bubble away gently for a few minutes.
Here comes the fun part: stir in your uncooked elbow macaroni and those finely minced jalapeños. Make sure they get all mixed in. Once everything is combined, pop a lid on the pot. Let it cook for about 15 to 20 minutes, or until the pasta is perfectly tender. You’ll want to give it a stir every now and then to make sure nothing sticks to the bottom. When the pasta is cooked through and the sauce has thickened up nicely, it’s pretty much ready to go!
To check if the pasta is done, just fish out a piece and give it a taste. It should be tender but still have a little bit of a bite to it. If it’s still a bit too firm, just let it simmer for a few more minutes, stirring occasionally.
Tips for Perfect Chili Mac with Jalapeños
When you’re mincing those jalapeños, really take your time to get them nice and small. If you want to dial up the heat, definitely keep some of those seeds and the white pith – that’s where most of the spice lives! For a milder version, just be super thorough about removing them. And don’t be afraid to add other veggies! A handful of corn or some diced bell peppers thrown in with the onions adds a nice sweetness and extra texture that I just love. Remember to stir it occasionally while it’s simmering; it really helps prevent the pasta from sticking to the bottom of the pot.
Serving and Enjoying Your Chili Mac with Jalapeños
Now for the best part – digging in! Ladle this glorious Chili Mac with Jalapeños into bowls while it’s piping hot. A generous sprinkle of shredded cheddar cheese on top is absolutely non-negotiable; let it melt into that spicy goodness! Honestly, it’s such a hearty and satisfying meal all on its own, but if you want to go the extra mile, a side of fluffy cornbread or a crisp, simple green salad makes it even more perfect. You can find more sheet pan comfort food recipes here.
Storing and Reheating Leftover Chili Mac with Jalapeños
Got leftovers? Lucky you! Let your delicious Chili Mac with Jalapeños cool down completely, then pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready for round two, you can reheat it gently on the stovetop over low heat, stirring occasionally, or pop a portion in the microwave until it’s heated all the way through. Just make sure it’s steaming hot before you enjoy it again!
Frequently Asked Questions About Chili Mac with Jalapeños
How spicy is this Chili Mac with Jalapeños? It’s got a nice kick from the jalapeños and chili powder, definitely leaning into that spicy comfort food vibe! You can totally control the heat, though. If you prefer it milder, just make sure to remove all the seeds and the white pith from the jalapeños before mincing them. If you love it fiery, leave some of those seeds in!
Can I make this vegetarian? Absolutely! You can easily swap out the ground beef for a plant-based crumble or even just add more beans and veggies. It’ll still be delicious chili pasta goodness! Check out these vegetarian one pot meals for more ideas.
What’s the best way to adjust the heat? Like I said, it’s all about the jalapeños! For less heat, meticulously remove the seeds and membranes. For more heat, leave some in, or even add a pinch of cayenne pepper to the spice mix. Start with less and you can always add more!
Can I freeze Chili Mac with Jalapeños? Yep, you sure can! Once it’s cooled, store it in a freezer-safe container. It should be good for about 2-3 months. Just thaw it in the fridge overnight and reheat it on the stovetop or in the microwave until it’s piping hot.
Nutritional Snapshot: Understanding Your Chili Mac with Jalapeños
Just a heads-up, the nutritional info for this amazing Chili Mac with Jalapeños is an estimate, okay? It can totally change depending on the brands you use and exactly how you make it. But generally, a serving is around 500-600 calories, with about 25-30g of protein, 60-70g of carbs, and 20-25g of fat. It’s a hearty meal, for sure!
For more delicious recipes, check out Delish Yummy Meals on Pinterest.
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Chili Mac with Jalapeños: 1 Amazing Dish
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: None
Description
A spicy and comforting dish featuring ground beef, pasta, beans, and jalapeños.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup water
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz elbow macaroni
- 2 jalapeños, seeded and minced
- Shredded cheddar cheese, for topping
Instructions
- Brown the ground beef in a large pot over medium heat. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the kidney beans, diced tomatoes, tomato sauce, water, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Stir in the elbow macaroni and minced jalapeños.
- Cover and cook for 15-20 minutes, or until the pasta is tender, stirring occasionally.
- Serve hot, topped with shredded cheddar cheese.
Notes
- Adjust the amount of jalapeños to your spice preference.
- For a milder dish, remove the seeds and membranes from the jalapeños.
- You can add other vegetables like corn or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
