Ingredients
2tbspvegetable oil
1largeyellow onion,finely chopped
4clovesgarlic,finely chopped
1tbspancho chili powder
1tbspground cumin
1½tsppaprika,smoked
¼tspcayenne pepper,optional; omit for less heat
1½tspsalt
1lblean ground beef
3cupschicken broth
1cantomato sauce,(8 oz)
1tsporegano,dried
1tspsugar
8ozelbow macaroni,(about 2 cups)
1cupevaporated milk,(8 oz)
1½cupsmexican cheese blend,(one 6 oz pkg), shredded, plus more for serving
3mediumscallions,dark green parts only, thinly sliced
tortilla chips,for serving
Preparation
Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
Add the garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), and salt and cook, stirring often. Add the beef and cook 3 to 5 minutes, stirring and breaking apart the meat, until no longer pink.
Stir in the broth, tomato sauce, oregano, sugar, and macaroni and bring to a boil. Reduce the heat to low, cover, and simmer for 9 to 12 minutes, stirring every so often so the macaroni doesn’t stick to the bottom, until the pasta is al dente.
Use a soup spoon to skim any grease off the top, if necessary.
Off the heat, add the evaporated milk and cheese and stir until the cheese is melted. Taste and adjust seasoning, if necessary.
Ladle the chili mac into bowls and sprinkle with the scallions. Serve with more shredded cheese and tortilla chips.
