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Cheesy Chili Mac Soup with Ground Beef

Cheesy chili mac soup combines browned ground beef, kidney beans, tomatoes, and elbow macaroni in a warmly spiced broth. Milk and sharp cheddar make the soup creamy, with al dente pasta in every bowl.
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Prep Time 15 minutes
Cook Time 17 minutes
standing 5 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups beef broth
  • 1 can (15 oz) kidney beans drained and rinsed
  • 2 cups elbow macaroni 8 ounces
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef, onion, and bell pepper; cook for 6–8 minutes, breaking up the beef, until browned and the vegetables have softened.
  2. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper; cook, stirring, for 1 minute.
  3. Stir in the diced tomatoes, beef broth, and kidney beans; bring the soup to a boil.
  4. Stir in the elbow macaroni, reduce the heat to maintain a simmer, and cook uncovered for 8–10 minutes, stirring occasionally, until the pasta is al dente.
  5. Reduce the heat to low and stir in the milk.
  6. Remove the pot from the heat and gradually stir in the cheddar until melted.
  7. Let the soup stand for 5 minutes before serving.

Notes

Stir the cheddar in gradually after removing the pot from the heat to help it melt smoothly. Refrigerate leftovers for 3–4 days; freezing is not recommended because the pasta and dairy can change texture. Use gluten-free elbow macaroni for a gluten-free variation.