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Chili mac without beans in a white cast iron braiser with a wooden spoon

Chili Mac Without Beans

One skillet chili mac without beans, made with lean ground beef, tomato paste and sharp cheddar. Ready in 35 minutes.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Serving Size 6 servings

Ingredients

  • 1 lb lean ground beef 90/10 or 93/7
  • 2 tablespoons dried minced onion
  • 2 teaspoons dried minced garlic
  • 6 ounces tomato paste 1 small can
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 15 ounces tomato sauce 1 can
  • 1½ cups beef broth
  • 1 cup milk
  • 2 tablespoons Worcestershire sauce
  • 3 cups elbow noodles
  • 1½ cups sharp cheddar shredded

Instructions

  • In a large, deep skillet over medium-high heat, brown the ground beef, breaking it up, until it has dark, crispy bits. No need to drain with lean beef.
  • Lower the heat to medium. Stir in the tomato paste, dried minced onion, dried minced garlic, chili powder, smoked paprika, cumin, oregano, salt and pepper. Cook, stirring constantly, about 2 minutes, until the paste darkens slightly and the spices are fragrant.
  • Add the beef broth, milk, tomato sauce and Worcestershire, scraping up the browned bits. Raise the heat to medium-high and bring to a simmer.
  • Stir in the elbow noodles, reduce the heat to low, cover and cook about 18 minutes, until tender, stirring every few minutes.
  • Remove from the heat and stir in the cheddar until melted. Taste and adjust salt and pepper. Let rest 5 minutes before serving.

Notes

  • Using higher-fat ground beef (80/20 or 85/15)? Drain off all but about a tablespoon of the grease after browning.
  • Using gluten-free noodles? Start checking for doneness around 12 to 15 minutes.
  • Taste before adding extra salt; the cheese adds salt too.