Chili Mac

Servings: 6



  • 1 lb 90% Lean Ground Meat
  • 1 Onion, small-diced
  • 1 Bell Pepper, small-diced (red or green)
  • 1 tsp Kosher Salt
  • 3 TBSP Ranch-Hand Blend
  • 2 TBSP Worcestershire Sauce
  • 1 Can Diced Tomatoes
  • 1 TBSP Tomato Paste
  • 8 oz Elbow Macaroni
  • *1 1⁄2 to 2 Cups Water
  • 14 oz Can of Beans, drained
  • **1 TBSP Texy-Mexy Seasoning Blend
  • 8 oz Sharp Shredded Cheese
Chili Mac

Notes* *Add enough water to barely cover the top of the macaroni ensuring that it doesn’t dry too quickly and burn the bottom of the pan. **You may also use a little more salt and Chili Powder.


Step 1:

In soup pot, brown meat over Medium heat. When meat is almost done cooking, add bell pepper, onion and 1 tsp Kosher Salt.

Step 2:

Cook for 5 minutes or until onion is translucent and peppers are tender.

Step 3:

Add Ranch Hand Seasoning, Worcestershire, diced tomatoes, tomato paste and stir.

Step 4:

Add macaroni and water and bring to a boil.

Step 5:

Cover and bring to simmer for 10 minutes or until macaroni is tender. Stir occasionally.

Step 6:

Add can of beans and stir throughout.

Step 7:

Top with cheese and cover for an additional 5 minutes or until cheese is melted throughout.

Step 8:

Allow to rest for 5 minutes before serving.