Chili Mac is a hearty and comforting dish that brings together the rich flavors of chili and the simple, satisfying texture of macaroni pasta. It’s a wonderful mix of ground meat, beans, tomatoes, and spices, all cooked up in a way that hugs the pasta with its thick, flavorful sauce. This meal feels like a warm hug on a plate, perfect for chilly days or whenever you want something that just fills you up in the best way.
I love making Chili Mac because it’s super straightforward and always a hit with everyone at the table. One of my favorite things is how easy it is to customize – throw in some cheese on top, add a dollop of sour cream, or sprinkle with green onions for a little extra fresh crunch. It’s a go-to recipe when I want something that feels homemade without too much fuss, and it often ends up being a big family favorite.
When I serve Chili Mac, I like to pair it with a simple side salad or some crusty bread to scoop up every last bit. It’s a casual meal that’s great for weeknights but also works well when friends drop by because it’s filling and fun. There’s something about this dish that always brings people together around the table, making it more than just dinner – it’s a little moment of sharing and enjoying good food.
Key Ingredients & Substitutions
Ground Beef: This is the main protein that gives Chili Mac its hearty feel. If you prefer, you can swap it for ground turkey or a plant-based meat substitute for a lighter or vegetarian option.
Kidney Beans: They add texture and fiber. If you’re not a fan, black beans or pinto beans work well too.
Elbow Macaroni: This pasta holds the sauce nicely. You can use other small pasta shapes like shells or rotini if you don’t have elbow macaroni.
Cheddar Cheese: Sharpen up or mellow down the flavor by using sharp, mild, or even pepper jack cheese. For dairy-free, try a vegan cheese alternative.
How Do You Get the Perfect Thick and Flavorful Chili Sauce?
The secret is to layer flavors and simmer the sauce so it thickens just right. Here’s how:
- Cook the onions and garlic gently first to build flavor.
- Brown the meat well for a nice, savory base.
- Toast the spices briefly to boost their aroma and taste.
- Simmer the tomatoes, beans, and broth on low heat to blend flavors and thicken the sauce gradually.
- Stir gently when adding cooked pasta so you don’t break it up.
Following these steps helps avoid a watery chili and keeps every bite cozy and full of taste.
Equipment You’ll Need
- Large pot – perfect for boiling the macaroni evenly without crowding.
- Large skillet or sauté pan – where you’ll cook the beef and mix everything together; a wide pan helps the chili simmer well.
- Wooden spoon or heatproof spatula – for stirring without scratching your pan.
- Colander – handy to drain the pasta quickly and easily.
- Measuring cups and spoons – to get your spices and liquids just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still packs protein.
- Add diced bell peppers or corn for a sweeter crunch and extra color.
- Use pepper jack cheese instead of cheddar for a little spicy zing.
- Mix in cooked black beans or pinto beans to change the texture and boost fiber content.
How to Make Chili Mac?
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 cup tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- 2 cups elbow macaroni
- 1 ½ cups shredded cheddar cheese
- 1 tbsp olive oil or vegetable oil
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This Chili Mac recipe takes about 10 minutes to prep and 20-25 minutes to cook, so you can have a warm, tasty meal on the table in roughly 30-35 minutes. It’s a great option for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the elbow macaroni and cook according to package directions until it’s tender but still firm (al dente). Drain the pasta and set it aside for later.
2. Sauté Aromatics and Brown the Beef:
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook about 3-4 minutes until soft and fragrant. Then, increase the heat to medium-high and add the ground beef. Cook, breaking it apart with your spoon, until browned and fully cooked. Drain off any extra fat if you want.
3. Spice It Up and Simmer:
Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Cook everything together for about a minute to bring out the spices’ flavor. Next, add the diced tomatoes (with their juice), tomato sauce, beef broth, and kidney beans. Mix well, then bring the sauce to a simmer. Lower the heat and let it cook gently for 10-15 minutes, stirring occasionally so the sauce thickens and the flavors blend.
4. Combine Pasta and Cheese:
Add the cooked macaroni to the chili mixture and stir carefully to mix it all nicely. Sprinkle the shredded cheddar cheese evenly over the top, then cover the skillet for 2-3 minutes so the cheese can melt into gooey goodness.
5. Serve and Enjoy:
If you like, sprinkle chopped parsley or cilantro on top for a fresh pop of color and flavor. Serve your Chili Mac hot and dive into this creamy, hearty, and delicious comfort food!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey works well as a leaner alternative. Just cook it the same way, and it will absorb the chili spices beautifully.
Can I Make Chili Mac Ahead of Time?
Yes, you can prepare it in advance and store it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems too thick.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop or microwave until heated through, stirring occasionally for even heating.
Can I Use Different Pasta Shapes?
Definitely! While elbow macaroni works best, small pasta like shells, rotini, or penne make great substitutes and hold the sauce nicely.
