1. Heat that olive oil in a large pot over medium heat until it’s shimmering. Add your diced onions and minced garlic, cooking them for about 3-4 minutes until they’re soft and fragrant. You’ll know they’re ready when your kitchen starts smelling amazing.
2. Add the ground beef to the pot, breaking it up with a wooden spoon or spatula as it cooks. Keep breaking it into smaller pieces as it browns—you want crumbles, not big chunks. Cook until there’s no pink remaining, about 6-8 minutes. If there’s a lot of excess fat, drain most of it off but leave a tablespoon or so for flavor.
3. Stir in your chili powder, cumin, paprika, salt, and pepper. Mix everything really well so the meat is coated in spices. Let this cook for about a minute so the spices bloom and get fragrant—this step makes a huge difference in flavor.
4. Pour in your diced tomatoes (with all that juice) and the drained kidney beans. Stir everything together until it’s well combined. Bring it to a gentle simmer, then reduce heat to medium-low.
5. Let the chili simmer uncovered for 20-30 minutes, stirring occasionally so nothing sticks to the bottom. The chili should thicken up and the flavors should meld together beautifully. If it looks too thick, add a splash of water. If it’s too thin, let it simmer longer.
6. While your chili is simmering away, cook your fun-shaped pasta according to the package instructions in a separate pot. Usually this takes about 8-10 minutes for most shapes. You want it al dente, not mushy.
7. Once the pasta is cooked, drain it in a colander and rinse it with cold water. This stops the cooking process and keeps the pasta from getting overcooked and mushy when you mix it with the hot chili.
8. Serve the chili over the fun-shaped pasta in bowls. Let everyone add their own toppings like shredded cheese, sour cream, green onions, or crushed crackers. Or just eat it plain—it’s delicious either way!

Nutrition Information (Per Serving):

• Calories: 385
• Carbohydrates: 42g
• Protein: 25g
• Fat: 12g
• Fiber: 7g
• Sodium: 480mg
• Iron: 5mg (28% DV)
• Vitamin C: 8mg (13% DV)
• Calcium: 65mg (6% DV)

This meal packs a solid amount of protein and fiber, making it actually filling and nutritious despite being comfort food. The beans add extra fiber that keeps everyone satisfied.

Notes:

• Cook the pasta separately, not in the chili. Trust me on this one—cooking it in the chili makes it mushy and absorbs all your liquid.
• Drain and rinse those kidney beans well or they’ll make your chili taste tinny and weird.
• Adjust the spice level to your family’s preference. Start with less and add more rather than making it too spicy.
• If your chili powder is old (like, more than a year old), it’s probably lost most of its flavor. Spring for a fresh jar.
• Leftovers actually taste better the next day once the flavors have melded together.

Storage Tips:

Store leftover chili and pasta in separate containers in the fridge for up to 4 days if you want to maintain the best texture. If you’ve already mixed them together, that’s fine too—just know the pasta will absorb liquid and get softer. Reheat on the stovetop over medium heat with a splash of water or broth to loosen it up, or microwave individual portions for 2-3 minutes, stirring halfway through. The chili (without pasta) freezes beautifully for up to 3 months in freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions:

• Classic Style: Top with shredded cheddar cheese, sour cream, and sliced green onions
• Loaded Bowl: Add diced avocado, crushed tortilla chips, and a squeeze of lime
• Cornbread Combo: Serve with a big piece of cornbread or corn muffins on the side
• Salad Pairing: Balance the richness with a simple green salad with vinaigrette

Mix It Up (Recipe Variations):

Loaded Chili Mac: Top with shredded cheese, sour cream, diced avocado, jalapeños, and crushed Fritos for the ultimate indulgent version

Turkey Chili Mac: Use ground turkey instead of beef for a leaner option that’s still satisfying and flavorful

Vegetarian Chili Mac: Skip the meat entirely and use two cans of beans (try black beans or pinto beans along with the kidney beans) plus diced bell peppers

Three-Bean Chili Mac: Add black beans and pinto beans along with the kidney beans for extra fiber and texture

Spicy Chili Mac: Add diced jalapeños, extra cayenne pepper, or a dash of hot sauce to the chili for heat lovers

What Makes This Recipe Special:

This recipe represents the best of American comfort food—taking two beloved dishes and combining them into something that’s greater than the sum of its parts. The technique of keeping the pasta and chili separate until serving means you maintain the perfect texture in both components rather than ending up with a mushy, homogeneous mess. What makes this special is how it appeals to both kids and adults—the fun-shaped pasta makes it playful and approachable for children while the hearty, well-seasoned chili satisfies adult appetites. The olive oil adds a richness and flavor depth that plain ground beef chili often lacks, showing that sometimes a simple ingredient swap can make all the difference.