Smoky Paprika Beef and Lentil Chili Mac

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 cup dried lentils, rinsed
• 1 (15-ounce) can diced tomatoes
• 2 cups beef broth
• 1 (8-ounce) package elbow macaroni
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add ground beef, cook until browned, then drain excess fat.
3. 3 Stir in onion and garlic, cooking until softened.
4. 4 Add smoked paprika, chili powder, and cumin, stirring to coat.
5. 5 Mix in lentils, diced tomatoes, and beef broth. Bring to a simmer.
6. 6 Add elbow macaroni to the pot, stirring to combine.
7. 7 Cover and cook for about 20 minutes, or until lentils and pasta are tender.
8. 8 Season with salt and pepper to taste.
9. 9 Serve hot, topped with shredded cheddar cheese.

Equipment

• Large pot
• Wooden spoon

Variations

• Add beans like kidney or black beans for extra texture and protein.

Substitutions

• Substitute ground turkey for beef for a leaner option.

Pairings

• Cornbread
• Green Salad

Nutrition

Tips

• For extra creaminess, stir in a splash of milk or cream before serving.
• Feel free to add a dash of hot sauce for a kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to loosen.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a side of cornbread or a simple green salad.

FAQ