Skillet Chili Mac

By Leslie Blythe Beef, Cheese, Pasta Sautéing, Simmering

February 3, 2017

Chili mac (sometimes referred to as American chop suey, beef-a-roni, Cincinnati chili, goulash, Johnny Marzetti, macaroni and beef, and Midwest chili) is a dish prepared using chili and macaroni or spaghetti, which is often topped or intermingled with cheese. This Skillet Chili Mac is one of our family favorites.

Prep: 10 mins
Cook: 30 mins
Yields: 4 - 6 Servings

Ingredients

3 Tablespoons vegetable oil 

1 pound ground beef  

1 onion, chopped 

1 red bell pepper, stemmed, seeded and chopped 

Salt 

4 garlic cloves, minced

 1 Tablespoon chili powder 

1 Tablespoon cumin 

8 ounces macaroni (2 cups) 

1 (14.5 ounce) can diced tomatoes 

1 (15 ounce) can tomato puree 

1 cup water 

1 Tablespoon brown sugar 

Pepper 

8 ounces Colby cheese, shredded 

Directions

1Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain the beef through a fine-mesh strainer, discarding the fat. 

2Add the remaining 2 tablespoons oil to the skillet and return to medium-high heat until shimmering. Add the onion, bell pepper, and ½ teaspoon salt. Cook until the vegetables are softened, about 5 minutes. 

3Stir in the garlic, chili powder, and cumin and cook until fragrant, about 15 seconds. Stir in the macaroni, tomatoes in their juice, tomato puree, water, brown sugar and drained beef. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. 

4Season with salt and pepper to taste. Sprinkle the Colby evenly over the top, cover until the cheese melts, about 3 minutes.

Recipe from The America’s Test Kitchen Family Cookbook

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