Beefy Chili Mac
Submitted by duic
One-pot beefy chili mac with tender steak pieces, chili-seasoned tomatoes, and wagon wheel pasta smothered in melted cheese. A hearty 45-minute weeknight dinner the whole family will devour.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis is the kind of meal that makes you wonder why you ever bothered with multiple pots.
Tender cubes of beef steak get a quick sear with onion, then simmer right alongside wagon wheel pasta in chunky chili-seasoned tomatoes until everything is thick, saucy, and falling-apart good.
A shower of melted Monterey Jack or cheddar on top seals the deal.
It hits the table in 45 minutes with barely any cleanup, which is pretty much the dream on a busy Tuesday.
Chef Tips
- Use a tender cut like sirloin or flat iron for the best texture. Tougher cuts need more time to break down than this quick simmer allows.
- Don’t skip the sear on the beef and onion. Those three minutes of browning build a flavor base that carries the whole dish.
- If the pasta absorbs all the liquid before it’s fully tender, splash in a little more water and keep the lid on.
Ingredients
Directions
Cut beef steaks lengthwise into 1 inch wide strips then crosswise into 1inch pieces.
Spray Dutch oven with vegetable cooking spray; heat oven to medium-high heat until hot.
Add beef and onion to pan; cook and stir 3 minutes .
Stir tomatoes, pasta, and ½ cup water into pan. Bring to a boil, reduce heat to low.
Cover tightly; simmer 20 minutes or until pasta is tender.
Sprinkle with cheese before serving.
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