Chili Mac Skillet

Ingredients

For the Chili Mac Base:

• 1 lb 85/15 ground beef
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced

Spices & Seasonings:

• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Liquids & Canned Goods:

• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) fire-roasted diced tomatoes with juices
• 1 can (8 oz) tomato sauce
• 2 cups low-sodium beef broth
• 8 oz dry elbow macaroni pasta

Cheese & Garnish:

• 2 cups sharp cheddar cheese, freshly shredded
• 2 tbsp fresh cilantro, finely chopped
• 2 green onions, thinly sliced

Equipment

• Deep stainless steel skillet (with lid)
• Wooden spoon
• Chef's knife and cutting board
• Measuring cups and spoons
• Box grater

Instructions

1. Pre-heat a deep stainless steel skillet over medium-high heat for 2 minutes.
2. Add ground beef, diced yellow onion, and diced red bell pepper to the skillet.
3. Cook for 5 to 6 minutes, breaking beef into crumbles with a wooden spoon, until meat is browned and onions are translucent.
4. Spoon off excess fat, leaving 1 tablespoon in the skillet for flavor.
5. Add minced garlic, chili powder, cumin, smoked paprika, dried oregano, kosher salt, and black pepper.
6. Stir for 60 seconds to bloom the spices until fragrant.
7. Pour in fire-roasted diced tomatoes, tomato sauce, rinsed black beans, and low-sodium beef broth.
8. Scrape the bottom of the stainless steel skillet with the wooden spoon to release browned bits.
9. Stir dry elbow macaroni into the liquid until completely submerged.
10. Bring mixture to a rolling boil over high heat.
11. Reduce heat to medium-low, cover deep stainless steel skillet with lid, and simmer gently for 9 to 10 minutes.
12. Uncover at 5 minutes to stir gently, then recover securely.
13. Uncover after 10 minutes to verify pasta is tender and sauce has thickened.
14. Remove from heat and scatter shredded sharp cheddar cheese evenly across the top.
15. Cover for 2 minutes off heat until cheese melts into a smooth layer.
16. Garnish with green onions and cilantro, then serve warm in shallow bowls.

Process Visuals

Step 1 - Browning Beef and Aromatics: A 45-degree angle medium shot in a bright and airy kitchen lit by soft natural window light from the left. A deep stainless steel skillet on the stove holds browning ground beef, red bell peppers, and yellow onions being stirred with a wooden spoon. The light quartz countertop holds a warm oak cutting board, spice ramekins, an oatmeal linen towel, and blurred white shaker cabinets with matte-black and brass accents. Hero pan: deep stainless steel skillet.

Step 2 - Blooming Chili Spices: A close-up shot inside the deep stainless steel skillet where dark red chili spices and minced garlic are stirred into browned beef. The spices coat the meat in a rich mahogany hue with steam rising under soft left window lighting across the light quartz countertop.

Step 3 - Adding Liquids and Elbow Macaroni: An overhead flat-lay shot showing the deep stainless steel skillet filled with fire-roasted tomatoes, black beans, beef broth, and dry elbow macaroni. A wooden spoon stirs raw pasta into the liquid. Soft natural light illuminates the stainless steel rim against the quartz surface, with an oatmeal linen towel and fresh herb garnish framing the view.

Step 4 - Simmering Under Cover: A 45-degree shot of the deep stainless steel skillet covered with its glass lid on the stovetop. Steam condenses inside the glass lid while chili mac simmers beneath. Natural window light from the left shines on the light quartz countertop and polished handles, with white shaker cabinets in the background.

Step 5 - Melting Cheese Layer: A close-up 45-degree shot capturing the lid lifted from the deep stainless steel skillet, revealing melted sharp cheddar cheese covering the macaroni chili. Gentle steam rises into soft window light from the left, accentuating the gooey texture against the skillet edge.

Step 6 - Final Garnished Plating: A medium 45-degree shot of finished chili mac inside the deep stainless steel skillet on a warm oak cutting board over the quartz countertop. Sliced green onions and chopped cilantro top the melted cheddar layer, accompanied by cream stoneware bowls and an oatmeal linen towel.

Hero Shot

A vertical 2:3 crop cookbook hero image showing Chili Mac Skillet in a shallow cream stoneware bowl. Tender elbow macaroni is coated in rich beef chili sauce, smothered with melted sharp cheddar cheese, and garnished with cilantro and green onions. The bowl rests on a warm oak cutting board on a light quartz countertop bathed in soft natural window light from the left, with the deep stainless steel skillet and blurred white shaker cabinets behind.

Chef's Tips

1. Shred Block Cheese: Pre-shredded cheese contains anti-caking agents that hinder smooth melting. Grating fresh sharp cheddar ensures a silky, gooey cheese topping.
2. One-Pot Cooking Liquid: Cooking pasta directly in broth allows it to absorb flavor while releasing starch that thickens the sauce. Add 1/4 cup extra warm broth if liquid absorbs too fast.
3. Storage & Reheating: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop with a splash of water or broth to loosen the sauce.

Nutrition Estimate (per serving)

• Calories: 620 kcal
• Protein: 39g
• Carbs: 52g
• Fat: 28g