DinnerMain Course

Hitchcock Chili

Name: Hitchcock Chili
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Cuisine: american
Ingredients: 450 g ground beef; 1 pcs yellow onion chopped; 2 pcs celery chopped; 794 g canned diced tomato; 425 g tomato sauce; 425 g canned kidney bean rinsed and drained; 1 tbsp chili powder; 1 tsp salt; 0.25 tsp black pepper freshly ground; 1 pcs beef bouillon cube; 120 g macaroni

A classic, no-fuss American chili made with ground beef, beans, and tomatoes. This easy one-pot recipe includes macaroni cooked directly in the chili for a hearty, comforting meal. Perfect for a chilly evening when you need something simple and satisfying.

An original recipe by Forkin

Total time: 1 hr
Serves: 6
Difficulty: Easy
Per serving: 395 kcal

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gground beef
1 pcsyellow onion, chopped
2 pcscelery, chopped
794 gcanned diced tomato
425 gtomato sauce
425 gcanned kidney bean, rinsed and drained
1 tbspchili powder
1 tspsalt
0.25 tspblack pepper, freshly ground
1 pcsbeef bouillon cube
120 gmacaroni

Equipment

large pot · spoon · cutting board · knife · can opener

The method

Step by step

1
Heat a large pot or Dutch oven over medium-high heat.
About 2 min
2
Add the ground beef and cook, breaking it apart with a spoon, until fully browned, about 8 minutes.
About 8 min
Cook’s note: Don't overcrowd the pan, as this will steam the meat instead of browning it.
3
Carefully drain off any excess fat from the pot.
About 1 min
4
Add the chopped onion and celery to the pot and sauté for 5 minutes until softened.
About 5 min
5
Stir in the chili powder, salt, and black pepper, and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Toasting the spices briefly helps to release their aromatic oils.
6
Pour in the canned diced tomatoes and tomato sauce, and add the beef bouillon cube. Stir well to combine, scraping up any browned bits from the bottom of the pot.
About 2 min
7
Bring the chili to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
About 20 min
Cook’s note: A longer simmer will develop deeper flavors if you have the time.
8
Uncover the pot, stir in the rinsed kidney beans and dry macaroni.
About 1 min
9
Continue to simmer, stirring occasionally, until the macaroni is tender, about 10 minutes.
About 10 min
Cook’s note: The pasta will absorb some of the liquid, thickening the chili.
10
Taste and adjust seasoning if needed, then serve immediately.

Per serving

Nutrition

55%Score

Calories: 395.4kcal
Protein: 22g
Carbs: 39.2g
Fat: 16.4g
Fibre: 7.1g
Sugar: 10.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave until fully warmed through, adding a splash of water if it's too thick.