Cheesy beef chili pasta: the ultimate comfort food mashup you didn’t know you needed! Imagine the hearty, robust flavors of a classic beef chili swirling together with perfectly cooked pasta, all blanketed in a generous layer of melted, gooey cheese. Are you drooling yet? I know I am just thinking about it!
This isn’t just another pasta dish; it’s a culinary collision of two beloved comfort food staples. While the exact origins of combining chili and pasta are a bit murky, the concept likely arose from a desire to stretch a hearty chili into a more substantial and satisfying meal. Think of it as a delicious evolution, a testament to resourceful home cooks looking to create something truly special.
What makes cheesy beef chili pasta so irresistible? It’s the perfect balance of textures and tastes. The savory, slightly spicy chili, the tender pasta, and the creamy, melted cheese create a symphony of flavors that dance on your palate. Plus, it’s incredibly convenient! This one-pot wonder is relatively quick to prepare, making it ideal for busy weeknights or cozy weekend gatherings. It’s a crowd-pleaser that’s sure to become a family favorite. So, grab your ingredients, and let’s get cooking!
Ingredients:
- For the Chili:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1.5 pounds ground beef (80/20 blend recommended)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup beef broth
- 1 tablespoon brown sugar (optional, to balance acidity)
- For the Pasta:
- 1 pound pasta (penne, rotini, or elbow macaroni work well)
- Water for boiling pasta
- Salt for pasta water
- For the Cheese Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole milk recommended)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 4 cups shredded cheddar cheese (sharp or medium)
- 1 cup shredded Monterey Jack cheese
- Optional Toppings:
- Sour cream
- Chopped green onions
- Shredded cheese
- Hot sauce
Preparing the Chili:
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, green bell pepper, and red bell pepper and cook for another 3-5 minutes, until the peppers are slightly tender. Make sure to stir frequently to prevent burning. The goal is to soften the vegetables and release their flavors.
- Brown the Ground Beef: Add the ground beef to the pot and break it up with a spoon. Cook until the beef is browned, draining off any excess grease. Browning the beef is crucial for developing a rich, savory flavor in the chili. Don’t overcrowd the pot; if necessary, brown the beef in batches.
- Season the Beef: Season the browned beef with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine and cook for another minute, allowing the spices to bloom and release their aromas. Blooming the spices in the hot oil and beef fat intensifies their flavor.
- Add the Tomatoes and Beans: Pour in the crushed tomatoes, tomato sauce, kidney beans, and black beans. Stir well to combine all the ingredients. The combination of crushed tomatoes and tomato sauce provides a balanced tomato flavor and texture to the chili.
- Simmer the Chili: Add the beef broth and brown sugar (if using). Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer the chili simmers, the more the flavors will meld together and deepen. If the chili becomes too thick, add a little more beef broth.
Cooking the Pasta:
- Boil the Water: While the chili is simmering, bring a large pot of salted water to a rolling boil. Using enough water is important to prevent the pasta from sticking together. A generous amount of salt seasons the pasta from the inside out.
- Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian, and refers to pasta that is firm to the bite. Avoid overcooking the pasta, as it will become mushy.
- Drain the Pasta: Once the pasta is cooked, drain it well in a colander. Do not rinse the pasta unless you are using it in a cold salad. Rinsing removes the starch, which helps the sauce adhere to the pasta.
Making the Cheese Sauce:
- Melt the Butter: In a medium saucepan, melt the butter over medium heat. Use a heavy-bottomed saucepan to prevent the sauce from scorching.
- Make the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux is the base of the cheese sauce and helps to thicken it. Cooking the roux removes the raw flour taste.
- Add the Milk: Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the sauce is smooth and creamy. Adding the milk gradually helps to prevent lumps from forming.
- Season the Sauce: Season the sauce with salt, pepper, and nutmeg (if using). Taste and adjust the seasonings as needed.
- Melt the Cheese: Reduce the heat to low and gradually add the shredded cheddar cheese and Monterey Jack cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy. Adding the cheese gradually prevents it from clumping together. Do not boil the cheese sauce, as this can cause it to separate.
Assembling the Cheesy Beef Chili Pasta:
- Combine the Pasta and Chili: Add the drained pasta to the pot of chili and stir well to combine. Make sure the pasta is evenly coated with the chili.
- Pour Over Cheese Sauce: Pour the cheese sauce over the pasta and chili mixture and stir gently to combine. Be careful not to overmix, as this can make the pasta mushy.
- Serve: Serve the cheesy beef chili pasta immediately, garnished with your favorite toppings, such as sour cream, chopped green onions, and extra shredded cheese. Hot sauce is also a great addition for those who like a little extra heat.
Conclusion:
This cheesy beef chili pasta isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! Seriously, the combination of hearty beef chili, perfectly cooked pasta, and that blanket of melted cheese is pure comfort food bliss. I know, I know, there are a million pasta recipes out there, but trust me on this one. The depth of flavor you get from simmering the chili with all those spices, then marrying it with the pasta and cheese it’s simply irresistible.
Why is this a must-try? Because it’s quick, it’s easy, and it’s incredibly satisfying. It’s the kind of meal that everyone in the family will devour, and you’ll be sneaking seconds (and maybe thirds!) yourself. Plus, it’s endlessly customizable!
Looking for serving suggestions? I love to top mine with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro. A side of crusty bread for soaking up all that delicious chili sauce is also a must. For a little extra kick, add a pinch of red pepper flakes or a drizzle of hot sauce.
But the fun doesn’t stop there! Feel free to experiment with variations to make this recipe your own.
* Spice it up: Add a chopped jalapeño or a can of diced green chilies to the chili for extra heat.
* Veggie boost: Stir in some chopped bell peppers, onions, or zucchini for added nutrients and flavor.
* Protein power: Swap the ground beef for ground turkey or chicken for a leaner option. You could even use plant-based crumbles!
* Cheese, please!: Experiment with different cheeses! Cheddar is classic, but Monterey Jack, Pepper Jack, or even a blend of Italian cheeses would be amazing.
* Pasta possibilities: While I love using elbow macaroni, feel free to use any pasta shape you prefer. Penne, rotini, or even shells would work beautifully.
Don’t be afraid to get creative and make this cheesy beef chili pasta your signature dish. I truly believe that this recipe is a winner, and I can’t wait for you to experience the deliciousness for yourself.
So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I promise you won’t regret it. And when you do, please, please, please share your experience! I’d love to hear what you think, what variations you tried, and how much your family loved it. Tag me in your photos on social media I’m always looking for inspiration and love seeing your culinary creations. Happy cooking, and enjoy every cheesy, chili-filled bite! Let me know if you have any questions, I’m always happy to help! I’m confident that this will become a regular in your meal rotation.
Cheesy Beef Chili Pasta: The Ultimate Comfort Food Recipe
Hearty Cheesy Beef Chili Pasta combines rich beef chili with pasta and creamy cheese sauce. Top with your favorite fixings for a satisfying meal!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1.5 pounds ground beef (80/20 blend recommended)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup beef broth
- 1 tablespoon brown sugar (optional, to balance acidity)
- 1 pound pasta (penne, rotini, or elbow macaroni work well)
- Water for boiling pasta
- Salt for pasta water
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole milk recommended)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 4 cups shredded cheddar cheese (sharp or medium)
- 1 cup shredded Monterey Jack cheese
- Sour cream
- Chopped green onions
- Shredded cheese
- Hot sauce
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, green bell pepper, and red bell pepper and cook for another 3-5 minutes, until the peppers are slightly tender. Stir frequently to prevent burning.
- Brown the Ground Beef: Add the ground beef to the pot and break it up with a spoon. Cook until the beef is browned, draining off any excess grease.
- Season the Beef: Season the browned beef with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine and cook for another minute, allowing the spices to bloom and release their aromas.
- Add the Tomatoes and Beans: Pour in the crushed tomatoes, tomato sauce, kidney beans, and black beans. Stir well to combine all the ingredients.
- Simmer the Chili: Add the beef broth and brown sugar (if using). Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. If the chili becomes too thick, add a little more beef broth.
- Boil the Water: While the chili is simmering, bring a large pot of salted water to a rolling boil.
- Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions, until al dente.
- Drain the Pasta: Once the pasta is cooked, drain it well in a colander.
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Make the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Add the Milk: Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the sauce is smooth and creamy.
- Season the Sauce: Season the sauce with salt, pepper, and nutmeg (if using). Taste and adjust the seasonings as needed.
- Melt the Cheese: Reduce the heat to low and gradually add the shredded cheddar cheese and Monterey Jack cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy. Do not boil the cheese sauce, as this can cause it to separate.
- Combine the Pasta and Chili: Add the drained pasta to the pot of chili and stir well to combine.
- Pour Over Cheese Sauce: Pour the cheese sauce over the pasta and chili mixture and stir gently to combine.
- Serve: Serve the cheesy beef chili pasta immediately, garnished with your favorite toppings, such as sour cream, chopped green onions, and extra shredded cheese. Hot sauce is also a great addition for those who like a little extra heat.
Notes
- Browning the beef is crucial for developing a rich, savory flavor in the chili. Don’t overcrowd the pot; if necessary, brown the beef in batches.
- Blooming the spices in the hot oil and beef fat intensifies their flavor.
- The combination of crushed tomatoes and tomato sauce provides a balanced tomato flavor and texture to the chili.
- The longer the chili simmers, the more the flavors will meld together and deepen.
- Using enough water is important to prevent the pasta from sticking together. A generous amount of salt seasons the pasta from the inside out.
- Al dente means “to the tooth” in Italian, and refers to pasta that is firm to the bite. Avoid overcooking the pasta, as it will become mushy.
- Do not rinse the pasta unless you are using it in a cold salad. Rinsing removes the starch, which helps the sauce adhere to the pasta.
- Use a heavy-bottomed saucepan to prevent the cheese sauce from scorching.
- The roux is the base of the cheese sauce and helps to thicken it. Cooking the roux removes the raw flour taste.
- Adding the milk gradually helps to prevent lumps from forming.
- Adding the cheese gradually prevents it from clumping together.
