🌾 Chuckwagon Cowboy Chili Mac

🌾 Chuckwagon Cowboy Chili Mac

Serves: 6–8Prep Time: 15 minutes Cook Time: 35 minutes

A comforting, filling trail-style dish that blends chili and pasta — the kind of supper that kept cowboys full for hours on the range.

🍅 Ingredients

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 can (15 oz) kidney beans, drained

• 1 cup elbow macaroni (dry)

• 3 cups beef broth

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• Optional: shredded cheese for serving

🍳 Instructions

1. Brown the Beef:In a Dutch oven, cook ground beef over medium heat until browned. Drain excess grease.

2. Add Aromatics:Add onion and garlic. Cook until softened and fragrant.

3. Build the Chili:Stir in diced tomatoes, tomato sauce, kidney beans, broth, and seasonings. Bring to a low boil.

4. Add Pasta:Stir in elbow macaroni. Reduce heat and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.

5. Finish:Taste, adjust seasonings, and serve hot. Top with cheese for a cowboy-style chili mac bowl.

🤠 Chuckwagon Tip

Trail cooks used broken pieces of biscuits or hardtack instead of pasta — if you want an authentic twist, toss in a crumbled biscuit during the last 5 minutes!