Stovetop Chili Mac

Dorothy Curtis


I found this recipe in a magazine by Martha Stewart and really liked it. My husband said it was a keeper so I thought you might enjoy it to. I did add one ingredient and that was 1 teas. of Ancho chili pepper for some added spice.

★★★★★ 1 vote
45 Min
Stove Top


coarse salt and ground pepper
3/4 lb
rigatoni or other tube-shaped pasta
1 tsp
extra-virgin olive oil
3 clove
garlic, roughly chopped
1 small
yellow onion, diced small
1 lb
ground chuck, lean
1 3/4 tsp
ground cumin
1 c
corn kernels, thawed if frozen
1 small
zucchini, diced medium
1 can(s)
(28 ounces) diced tomatoes
2 oz
cheddar cheese, grated (3/4 cup)

How to Make Stovetop Chili Mac


  • 1In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium heat. Add garlic and onion and cook until onion is translucent, 3 minutes.
  • 2Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper.
  • 3Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add Tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes.
  • 4Mix in pasta and stir until well blended. Serve in bowls and top with cheese.
  • 5I added the 1 teaspoon of ancho chili pepper when I added the cumin. We like the flavor of the ancho and it doesn't add a lot of heat--just a nice spicy flavor.

Printable Recipe Card

About Stovetop Chili Mac

Course/Dish: Beef
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy