Beef · American · 35 min
Beef Chili Mac & Cheese with Bell Pepper
- 35 min
- 2–6 servings
- 826 kcal / serving
Creamy, chunky chili mac with peppers and ground beef; the skillet comes together quickly for a satisfying weeknight bowl, pairing al dente pasta with a tomato-beef sauce and melty cheddar.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ (8 oz) blockcheddar cheese
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- 1green bell pepper
- ½ small bunchgreen onions (scallions)
- ¾ lblean ground beef
- 5 ozmacaroni (elbow) pasta
- ½ mediumyellow onion
- green bell peppers
- yellow onions
From the pantry: black pepper, chili powder, cumin, ground, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 clovesgarlic
- 1green bell pepper
- ½ small bunchgreen onions (scallions)
- ½ mediumyellow onion
- green bell peppers
- yellow onions
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
Pantry & dry goods
- 1 (14.5 oz) candiced tomatoes
- 5 ozmacaroni (elbow) pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| green bell pepper | 1 | 2 | 3 |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| macaroni (elbow) pasta | 5 oz | 10 oz | 15 oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Boil salted water in a medium pot and cook the macaroni according to package directions, then drain.
- 2. Dice the yellow onion into small pieces and set aside.
- 3. In a stainless skillet, brown the ground beef over medium-high heat, breaking it up with a spoon until no pink remains, about 3–4 minutes; transfer to a bowl.
- 4. In the same skillet, cook the diced onion until softened, stirring occasionally; mince or press the garlic and add it to the onions.
- 5. Peel and small-dice the green bell peppers; add to the skillet and cook until just tender.
- 6. Return the beef to the skillet and season with chili powder, cumin, salt, and pepper; stir to combine.
- 7. Add the diced tomatoes and bring the mixture to a simmer while the pasta finishes cooking.
- 8. Slice the green onions, add about three-quarters of them to the sauce, and reserve the rest for topping.
- 9. Coarsely grate the cheddar cheese.
- 10. Stir in the drained pasta and grated cheddar, cooking until the cheese is melted and the mixture is evenly coated.
- 11. Divide the chili mac into bowls and sprinkle with the remaining green onions before serving.
Two tips
- Prep ahead by chopping the onion and peppers during the initial prep to save time at the stove.
- Store leftovers in the fridge and reheat with a splash of water to loosen if needed; you can swap in a different color bell pepper if desired.
Nutrition per serving
- Calories
- 826 kcal
- Protein
- 51 g
- Carbs
- 71 g
- Fat
- 38 g
- Fiber
- 10 g
- Sodium
- 329 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.