Chili Mac Recipe
My 45-minute Chili Mac is the ultimate mix of beefy, spicy, and cheesy flavors. This easy twist on a classic favorite is hearty, comforting, and so simple to make. The soft macaroni, flavorful chili, and melted cheese make it perfect for game night, potlucks, or any time you need a quick and satisfying meal.
I have always loved mac and cheese, from my pumpkin mac and cheese that is full of fall flavors to my classic mac and cheese casserole. Both are comforting and easy dishes that I make when I have no idea what to cook, and I know my kids will eat every bite. That is what inspired me to create this Chili Mac recipe. I combined two of my favorite foods, chili and mac, and oh my, they taste so good together.
Table of contents
Everyone in my house loves this dish, even the kids who are usually picky eaters always ask for seconds. It is so flavorful and filling that a small serving is enough to satisfy everyone. I also like how easy it is to pack for picnics since I can bring it in one big pot. You can easily adjust the spice level to suit your taste, which makes it perfect for family dinners. I love having something this simple to make when I run out of ideas, and the best part is that it is ready in just 45 minutes from start to finish.
Why you will love this recipe
- A full meal in one pot: I make this Chili Mac when I need something hearty and satisfying that everyone will enjoy. The beef, beans, and pasta come together in one pot, making cleanup quick and dinner simple.
- Rich flavor in every bowl: I use chili spices like cumin, paprika, and oregano to give the sauce warmth and depth. The melted cheddar and mozzarella make it creamy and comforting, just the way a good mac and cheese should taste.
- Perfect for busy days: This recipe is ready in about 45 minutes, so it is great for weeknights when I want something homemade but easy. It also keeps well, so I can pack leftovers for lunch the next day.
- Family favorite comfort food: My kids love the soft macaroni and cheesy topping, while I love how flavorful the chili base is. Yum!
What you will need
- Pasta and oil: I use elbow macaroni pasta cooked and a little olive oil to start everything off.
- Vegetables: I add onion, red bell pepper, and garlic because they build flavor and make the chili taste fresh and hearty.
- Protein: I always use lean ground beef since it cooks quickly.
- Spices and seasonings: I mix in cumin, oregano, cocoa powder, chili powder, paprika, and salt to make the flavors deep and warm.
- Tomato ingredients: I use crushed tomatoes, puree, and paste to make a thick, rich sauce that clings to the pasta.
- Liquids: I add beef broth and Worcestershire sauce to balance the spice and keep the mixture smooth.
- Beans: I toss in red kidney beans for extra texture and protein.
- Cheese: I love adding cheddar and mozzarella.
- Toppings: I finish with jalapeños, red chili pepper, and cilantro for a bright touch.
How to make
1. Cook the beef: I heat some oil in a large pot over medium-high heat, then add the onions and sauté until soft. After that, I add the bell pepper, garlic, and ground beef, cooking until the meat is browned.
2. Add the chili and mix the sauce: Once the beef is browned, I stir in the cumin, oregano, cocoa powder, chili powder, paprika, and salt, mixing well so the spices coat the meat evenly. Then I add the crushed tomatoes, tomato puree, tomato paste, broth, Worcestershire sauce, and beans, stirring everything together until it looks rich and saucy.
3. Simmer the chili: I bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes. I stir it from time to time so the flavors blend together and the sauce thickens nicely.
4. Bake and serve: I preheat the oven to medium heat, then stir the cooked macaroni into the chili mixture and sprinkle plenty of cheese on top. I bake it for a couple of minutes until the cheese melts, then take it out and garnish with jalapeños, red peppers, and cilantro before serving it warm and bubbly.
Expert tip
Let the chili simmer
If you want to make the most comforting Chili Mac my recommendation is to always let the chili simmer long enough before adding the pasta. Even 10 extra minutes can make a big difference because the spices blend better, and the sauce thickens into a rich and hearty texture everyone loves. When you mix in the macaroni after that, it absorb all the flavor and makes the dish taste like it has been for hours.
More tips to consider:
- I cook the pasta just until al dente so it stays firm when mixed with the chili.
- I always drain the beef after browning to remove extra grease and keep the flavor clean.
- I taste the sauce before adding the pasta to check if it needs a little more salt or spice.
- I like to grate the cheese fresh because it melts smoother and tastes richer.
- If I want it creamier, I stir in a small splash of milk before baking.
- I let the Chili Mac rest for a few minutes after baking so the sauce thickens and the flavors settle great.
Recipe variations and add-ins:
- Meat-free favorite: I make this version with one cup of black beans, one cup of kidney beans, and half a cup of corn. It tastes hearty and full of flavor even without the meat.
- Extra spicy: I add an extra teaspoon of chili powder and a few slices of jalapeño. It comes out with just the right heat to warm everyone up.
- Cheese lovers: I mix in an extra cup of cheddar and mozzarella before baking.
- Tex-Mex style: I stir in 1/2 cup of corn and black beans, plus a handful of diced tomatoes. Then I sprinkle crushed tortilla chips and sliced avocado on top for a little crunch.
- Lighter turkey version: I use one pound of ground turkey instead of beef for a lighter take on the recipe. The chili spices blend in great and make it taste just as hearty.
Serving suggestions:
When I make this Chili Mac for family dinners, I usually serve it with my corn pudding casserole because everyone loves to dip it in the sauce. The kids always fight over the last slice, and it never lasts long on the table. On warm weekends, I make it for our backyard BBQs and serve it with a cucumber tomato salad that I toss together right before everyone arrives.
For birthdays or game nights, I like to add my baked potato on the side and finish with a slice of Chocolate Zucchini Cake. The mix of hearty and sweet makes it a full meal that everyone enjoys, and it has become a meal my family always asks for when we plan something fun together.
How to store leftovers:
- Refrigerate: I let the Chili Mac cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freezing: I place the cooled Chili Mac in freezer-safe containers or bags and freeze it for up to three months.
- Reheating: I warm it on the stove over low heat with a splash of broth or water to loosen the sauce. You can also heat it in the microwave for a minute or two until it is hot and creamy again.
Frequently asked questions
Yes, I use canned red kidney beans most of the time because they are quick and easy. I just rinse them before adding so the sauce stays clean and not too starchy.
My version has a nice mild spice that even my kids enjoy. When I make it for adults, I like to add a little extra chili powder or some sliced jalapeño for a stronger heat that makes the flavors pop.
I let it simmer a few minutes longer so the sauce reduces naturally and becomes rich. The longer it cooks, the more the flavors come together and coat the pasta nicely.
More delicious chili recipes to try:
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Chili Mac Recipe
Ingredients
- 8 oz dry elbow macaroni pasta cooked to al dente and drained
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red bell pepper seeded and diced
- 4 cloves garlic minced
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 1 tablespoon red chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 7 oz crushed tomatoes
- 7 oz tomato puree
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 14 oz can red kidney beans drained
- 2 cups shredded Cheddar Cheese
- 1 cup shredded mozzarella cheese
- 1 jalapeno cut into rounds
- 1 red chili pepper cut into rounds
Instructions
- Place a large dutch oven over medium-high heat and add oil.
- Add onions and sauté for 1 minute, add the bell pepper and garlic, and saute stirring for 1 more minute.
- Add ground beef and cook it until browned, breaking it up with a wooden spoon.
- Add the cumin, oregano, cocoa powder, chili powder, paprika, and salt and stir to fully coat the beef.
- Mix in the crushed tomatoes, tomato puree, beef broth, Worcestershire sauce, tomato paste, and the beans.
- Bring the mixture to a boil, then lower heat and simmer for 10-15 minutes, stirring occasionally, until the chili thickens.
- Preheat oven broiler on medium heat.
- Add the cooked pasta to the chili and toss well to combine.
- Top with the shredded cheese and transfer to the oven. Broil for 2 minutes, or until cheese is bubbling and melted.
- Garnish with sliced jalapeños and sliced chili pepper, sprinkle on top chopped cilantro.
- Serve with sour cream.
Video
Notes
Let the chili simmer
If you want to make the most comforting Chili Mac my recommendation is to always let the chili simmer long enough before adding the pasta. Even 10 extra minutes can make a big difference because the spices blend better, and the sauce thickens into a rich and hearty texture everyone loves. When you mix in the macaroni after that, it absorb all the flavor and makes the dish taste like it has been for hours.More tips to consider:
- I cook the pasta just until al dente so it stays firm when mixed with the chili.
- I always drain the beef after browning to remove extra grease and keep the flavor clean.
- I taste the sauce before adding the pasta to check if it needs a little more salt or spice.
- I like to grate the cheese fresh because it melts smoother and tastes richer.
- If I want it creamier, I stir in a small splash of milk before baking.
- I let the Chili Mac rest for a few minutes after baking so the sauce thickens and the flavors settle great.