This was my absolute fave when I was younger—I'd always be after my mom to whip it up.

This beef macaroni chili soup is a lifesaver on those hectic weeknights when you want something hearty, comforting, and easy to prepare. I stumbled upon this recipe one cold Saturday afternoon when I realized I had a little bit of ground beef, some pasta, and a can of beans in my pantry. Combining them into this warm, slightly spicy soup just made sense, and it turned out to be an instant family favorite. You’ll love how this dish brings together robust flavors and tender textures, making it a perfect one-pot meal that’s both filling and delicious.

This soup pairs beautifully with a slice of crusty bread or a warm, buttery cornbread to soak up all that flavorful broth. A simple side salad with a light vinaigrette can add a refreshing contrast to the savory richness of the soup. And, if you want to take it up a notch, a dollop of sour cream and a sprinkle of shredded cheddar cheese on top can make each bowl a little extra special.

Servings: 6

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
4 cups beef broth
1 cup water
1 cup elbow macaroni
2 tbsp chili powder
1 tsp ground cumin
Salt and pepper to taste
1 tbsp olive oil
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro

1. In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.

2. Add the diced onion, minced garlic, and bell pepper to the pot. Cook for about 5 minutes, or until the vegetables are softened.

3. Stir in the chili powder, ground cumin, salt, and pepper. Cook for another 2 minutes to allow the spices to become fragrant.

4. Pour in the diced tomatoes, kidney beans, beef broth, and water. Stir to combine.

5. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes.

6. Add the elbow macaroni to the pot and simmer for an additional 10-12 minutes, or until the pasta is tender.

7. Taste and adjust the seasoning with more salt and pepper if needed.

8. Serve hot with your choice of optional toppings.

If you want to make this dish spicier, try adding a pinch of cayenne pepper or a diced jalapeño along with the bell pepper. For a veggie-packed version, throw in some diced zucchini or carrots along with the other vegetables. You can also swap the ground beef for ground turkey or chicken if you’re looking for a leaner option. And if you’re in a pinch, canned corn can be a great addition to bulk up the soup and add a touch of sweetness.