Texas Chili Mac, Supper time!!

Happy New Year to you! Around this time, five years ago, I hit publish on the first few blog posts here on Dash of Jazz. I’ve learned a lot since then and have thoroughly enjoyed connecting with each of you over a variety of topics but mostly food. So let’s ease into 2020 with something delicious, easy, and unbelievably cozy: chili mac. This 30-minute meal is quick, easy comfort food made in one pot with Texas-shaped pasta and hidden vegetables. And you just can’t beat that, can you? Since many of us are restarting routines this week with work, school, family, etc., I want to put this easy dinner recipe on your radar. This one-pot chili mac will please everyone, even your pickiest of eaters. If you have thirty minutes to spare in the evening, you can have this easy one-pot chili mac on the table for a weeknight dinner.

Are you trying to eat more vegetables in the new year? I’ve found that an easy way to do that is to incorporate them into foods you already eat. I am forever trying to squeeze as many veggies as possible into any and every kind of pasta sauce I make. And this one-pot chili mac gets the same treatment. Garlic, onion, and bell pepper are the aromatic base of the chili and to get some veggie goodness in there, I add roughly chopped matchstick carrots and mushrooms. Matchstick carrots are a great shortcut to make quick work of cutting up carrots. To make things even quicker, you can buy pre-chopped onions, bell peppers, mushrooms, and diced garlic from the grocery store. That will easily cut your prep time in half…not that this chili mac takes long to make anyway. While some chili mac recipes break the cardinal rule of chili, which is “No beans!” you won’t find any beans at all in my Texas one-pot chili mac.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes.
• Family-Friendly: A hit with everyone, even picky eaters.
• Comfort Food: Warm and cozy, perfect for a quick dinner.
• Vegetable-Packed: A great way to sneak in some veggies.

Kitchen Equipment You’ll Need

• Large Pot or Dutch Oven
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Can Opener

Ingredients

• 1-1/2 pounds ground chuck
• 1-1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1/2 tablespoon dried Italian seasoning
• 1 teaspoon salt, or to taste
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper, or to taste
• 1 teaspoon seasoned salt (like Lawry’s), or to taste
• 1-1/2 cups water or beef stock/broth
• 1 (14.5 ounce) can tomato sauce
• 1 can Rotel ~ mild or spicy, undrained (can use regular diced tomatoes for a milder taste)
• 2 small bay leaves
• 1/2 cup Velveeta, cubed
• 1-1/2 cups dry elbow macaroni

Step-by-Step Instructions

1. Cook the ground beef in a large pot until fully browned. Drain off any excess fat if necessary.
2. Add the chopped onion and minced garlic to the pot and sauté for about 5 minutes.
3. Stir in the Italian seasoning, chili powder, cumin, salt, black pepper, and seasoned salt. Mix well.
4. Pour in the water or beef broth and stir, scraping the bottom of the pot.
5. Add the tomato sauce, Rotel, and bay leaves. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, stirring occasionally.
6. Add the elbow macaroni to the pot, stir, cover, and continue simmering for an additional 15 to 20 minutes, or until the pasta is cooked through. Stir occasionally.
7. Once the pasta is cooked, remove the bay leaves and add the cubed Velveeta. Stir frequently until the cheese is melted and evenly distributed.
8. Serve immediately, garnished with sliced green onions, fresh diced tomatoes, or sour cream if desired.

Tips for Success

• For a quicker prep time, use pre-chopped vegetables from the grocery store.
• Adjust the seasoning to your taste preference. The seasoned salt and chili powder can be increased for more flavor.
• Keep stirring to prevent the pasta from sticking to the bottom of the pot.

Additional Tips or Variations

• For a spicier kick, use spicy Rotel or add a dash of cayenne pepper.
• Feel free to swap the ground beef for ground turkey for a leaner version.

Nutritional Highlights (Per Serving)

Calories: 450

Protein: 25g

Carbohydrates: 35g

Fat: 20g

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and reheat it before serving. Add a splash of water or broth when reheating to maintain moisture.

Can I freeze the leftovers?
Absolutely! Allow the chili mac to cool completely before transferring it to airtight containers. Freeze for up to 3 months.

What can I use instead of Velveeta?
Cheddar cheese can be a good substitute if you prefer a different flavor.

Conclusion

This Texas Chili Mac is a delightful blend of flavors and textures that brings comfort to your table in just 30 minutes. I’m excited for you to try out this recipe and see how it delights your family just like it does mine. Don’t forget to share your experience and any fun variations you try. Enjoy your meal, and happy cooking!