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Close up overhead view of a chili mac popover
Print Recipe

Chili Mac Stuffed Popovers

Chili Mac Stuffed Popovers combine homemade chili mac and cheese with tall buttery popovers into one irresistible dish - great for a casual family dinner or game day with friends!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: chili mac popovers, chili mac stuffed popovers
Servings: 6 popovers

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic , minced
  • 1 medium sweet onion , diced small
  • 1 pound lean ground beef
  • salt and pepper
  • 2 cups low sodium chicken broth
  • 2 cups Traditional or Marinara pasta sauce
  • 10 ounce can mild diced tomatoes with mild green chilis
  • 16 ounce can mild chili beans (do not drain or rinse)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 & 1/2 cups uncooked elbow macaroni pasta
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 12 popovers

Instructions

  • Heat olive oil in a large Dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned, breaking up into crumbles, stirring frequently, about 3 minutes. Season with salt and pepper to taste. Drain excess fat.
  • Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, beans, chili powder, and cumin. Season with a bit more salt and pepper, to taste.
  • Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes, stirring a couple times near the end to prevent sticking.
  • Remove from heat. Stir in the cheese and parsley. You can certainly stop here and enjoy the chili mac in bowls, but I take it a step further and pair it with my popovers!
    Overhead view of a bowl of chili mac
  • Make the popovers fresh and split them open. Fill with 1/4-1/3 cup of the chili mac.
    A spoon adding chili mac to a popover
  • Enjoy right away without any utensils needed!
    Overhead view of a baking sheet of chili mac stuffed popovers

Video

Notes

The chili Mac makes a lot! I recommend doubling our popover recipe (which makes 6) to make sure you have enough. It doubles well, but you'll need a huge blender, or do two batches then combine in a pitcher. The popovers hold about 1/4 cup of the chili mac. You can either cut the popovers down the middle with a knife or just kinda pry them open with your fingers along the natural seam they create when they cook.

Nutrition

Calories: 651kcal | Carbohydrates: 85g | Protein: 38g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 1570mg | Potassium: 1267mg | Fiber: 10g | Sugar: 13g | Vitamin A: 874IU | Vitamin C: 18mg | Calcium: 338mg | Iron: 9mg