Best Stovetop Chili Mac Recipes

Stovetop Turkey Chili Mac and Cheese image

Provided by Justin Chapple

Time 45m

Yield 4 servings

Number Of Ingredients 15

1/2 pound medium shells or campanelle pasta
4 tablespoons extra-virgin olive oil
2 poblano peppers, stemmed, seeded, and chopped
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1 pound ground turkey
1/2 cup panko
Zest of 1/2 lemon
2 tablespoons minced parsley
2 tablespoons all-purpose flour
One 15-ounce can crushed tomatoes
1 to 2 chipotle peppers in adobo sauce, seeded and minced
1 1/2 cups shredded cheddar cheese
2 tablespoons heavy cream or half-and-half (optional)
1/2 (4-ounce) bunch arugula, trimmed and chopped

Steps:

In a large pot of salted boiling water, cook the pasta until al dente. Using a heatproof measuring cup, scoop out 1 cup of the pasta water. Drain the pasta in a colander. Add 1 tablespoon of olive oil to the pasta and toss to coat.
Wipe out the pot and heat 2 tablespoons of olive oil in it. Add the poblanos, onion, and a generous pinch of salt. Cook over medium-high heat, stirring, until softened, 5 to 7 minutes. Add the ground turkey and cook, stirring, until the meat is just cooked through and any liquid has evaporated, about 8 minutes.
Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over medium-high heat, stirring, until golden, about 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Season the breadcrumbs with salt and pepper.
Add the flour to the pot and cook, stirring, until the turkey mixture is well coated, about 1 minute. Stir in the tomatoes, chipotles, and 1/2 cup of the reserved pasta water. Simmer until the mixture is thickened, 2 to 3 minutes. Remove the pot from the heat and stir in the pasta, cheese, and cream, if using; add more pasta water if needed. Fold in the arugula until just wilted; season the chili mac with salt and pepper. Serve the chili mac in bowls, topped with shredded cheddar cheese and the breadcrumbs.

Stovetop Chili Mac image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 11

Coarse salt and ground pepper
3/4 pound rigatoni or other tube-shaped pasta
1 teaspoon extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
1 pound ground beef chuck (85 percent lean)
1 3/4 teaspoons ground cumin
1 cup corn kernels, thawed if frozen
1 small zucchini, diced medium
1 can (28 ounces) diced tomatoes
2 ounces cheddar, grated (3/4 cup)

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.
Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.

Nutrition Facts : Calories 755 g, Fat 25 g, Fiber 5 g, Protein 51 g, SaturatedFat 10 g

Stovetop Chili Mac image

Provided by Dorothy Curtis

Categories Beef

Time 45m

Number Of Ingredients 11

coarse salt and ground pepper
3/4 lb rigatoni or other tube-shaped pasta
1 tsp extra-virgin olive oil
3 clove garlic, roughly chopped
1 small yellow onion, diced small
1 lb ground chuck, lean
1 3/4 tsp ground cumin
1 c corn kernels, thawed if frozen
1 small zucchini, diced medium
1 can(s) (28 ounces) diced tomatoes
2 oz cheddar cheese, grated (3/4 cup)

Steps:

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium heat. Add garlic and onion and cook until onion is translucent, 3 minutes.
2. Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper.
3. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add Tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes.
4. Mix in pasta and stir until well blended. Serve in bowls and top with cheese.
5. I added the 1 teaspoon of ancho chili pepper when I added the cumin. We like the flavor of the ancho and it doesn't add a lot of heat--just a nice spicy flavor.