Ragu Chili Mac

Get ready to delight your taste buds with Ragu Chili Mac, a mouthwatering one-pot dinner that's equal parts hearty and comforting. This recipe combines the bold, smoky flavors of a classic beef chili with the creamy, cheesy goodness of macaroni—perfect for busy weeknights or feeding a hungry crowd. Packed with ground beef, tender elbow macaroni, kidney beans, sweet corn, and a medley of warming spices like chili powder, cumin, and paprika, this dish is as satisfying as it is flavorful. Finished with a generous helping of melted cheddar cheese and a sprinkle of fresh herbs, Ragu Chili Mac is a quick-cooking, crowd-pleasing meal that comes together in just 45 minutes. Perfect for cozy family dinners, game-day gatherings, or meal prep, this recipe is a must-try for lovers of chili, pasta, and everything in between!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 14-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked
• 1 15-ounce can canned kidney beans, drained and rinsed
• 1 15-ounce can canned corn kernels, drained
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh parsley or cilantro, chopped (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.

Step 2

Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes. Drain any excess fat if needed.

Step 3

Stir in the diced onion and green bell pepper. Cook until the vegetables are softened, about 5 minutes.

Step 4

Add the minced garlic, chili powder, ground cumin, paprika, and oregano. Stir and cook for 1 minute to toast the spices.

Step 5

Mix in the canned diced tomatoes (with their juice), tomato paste, beef broth, salt, and black pepper. Stir well to combine.

Step 6

Bring the mixture to a simmer, then stir in the uncooked elbow macaroni. Cover the pot and reduce the heat to low.

Step 7

Cook, stirring occasionally, until the macaroni is tender, about 10-12 minutes.

Step 8

Stir in the kidney beans and corn kernels, and let them heat through for 2-3 minutes.

Step 9

Remove the pot from the heat and stir in the shredded cheddar cheese until melted and fully incorporated.

Step 10

Garnish with chopped parsley or cilantro if desired, and serve hot.

Nutrition Facts

Serving size	1482.9 grams (1482.9g)

Amount per serving	% Daily Value*
Calories	2215

Total Fat 82.90g	106%
Saturated Fat 32.60g	163%
Polyunsaturated Fat 6.10g
Cholesterol 129mg	43%
Sodium 4327mg	188%
Total Carbohydrate 284.80g	104%
Dietary Fiber 43.60g	156%
Total Sugars 28.50g
Protein 89.90g	180%

Vitamin D 0IU	0%
Calcium 1210mg	93%
Iron 17mg	96%
Potassium 3044mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 16.0%

Carbs: 50.7%