Chili Mac Recipe
This hearty chili mac recipe is the ultimate comfort food for busy weeknights.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 onion finely chopped
- 1 red bell pepper chopped
- 1 lb ground beef lean preferred
- 28 oz canned crushed tomatoes
- 14 oz canned red kidney beans drained
- 2 ½ cups 625 ml beef broth (chicken broth works too)
- 8 oz elbow macaroni pasta uncooked
- 2 cups 200g shredded cheese (cheddar, Monterey Jack, or your favorite blend)
- ¼ cup cilantro finely chopped (optional, for garnish)
Spices (Homemade Chili Powder):
- ½ tsp cayenne pepper adjust to taste
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 ½ tsp onion powder or use garlic powder
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 ¼ tsp salt
Instructions
Sauté the aromatics
- Heat the olive oil in a large pot over high heat. Add the minced garlic and chopped onion, cooking for about a minute. Then toss in the diced bell pepper and cook until the onion becomes translucent.
Cook the beef
- Add the ground beef to the pot, breaking it up with a spoon as it cooks. Stir occasionally until the beef turns brown and is no longer pink.
Add remaining ingredients
- Stir in the crushed tomatoes, kidney beans, beef broth, uncooked macaroni, and all the spices. Give it a good mix to combine everything. Bring the mixture to a simmer, then reduce the heat to medium.
Cook the pasta
- Cover the pot and let everything cook for about 12 minutes, or until the macaroni is al dente. You want the pasta to be tender but still have a slight bite. By this point, the mixture will be thick, saucy, and fragrant.
Add the cheese
- Turn off the heat but leave the pot on the stove. Stir in half of the shredded cheese until it melts and creates a creamy, cheesy base. Adjust the seasoning with more salt and pepper if needed.
Melt and serve
- Sprinkle the remaining cheese over the top, cover the pot, and let it sit for about 2 minutes until the cheese is fully melted. Garnish with fresh cilantro if you like, and serve immediately while it’s warm and gooey.
Notes
How to Serve Your Chili Mac
This chili mac is a complete meal on its own, but you can pair it with a side salad or some warm crusty bread if you’re feeling fancy.
It’s perfect for game nights, potlucks, or casual family dinners.
For a fun twist, top it with sour cream, diced avocado, or a sprinkle of crushed tortilla chips for added texture.
Storing and Enjoying Leftovers
Got leftovers? Lucky you! Store any remaining chili mac in an airtight container in the refrigerator for up to 3 days.
To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it’s thickened too much.
You can also freeze it for up to 2 months. Just thaw overnight in the fridge before reheating.
Top Tips for Customizing Your Chili Mac
Spice level: If you’re cooking for kids or prefer a milder dish, reduce or skip the cayenne pepper entirely. For extra heat, add a pinch of red pepper flakes.
Protein swap: Ground turkey or chicken works beautifully in place of beef. You can even make it vegetarian by omitting the meat and adding extra beans or veggies like zucchini or corn.
Cheese options: While cheddar and Monterey Jack are classics, feel free to experiment with pepper jack or even gouda for a gourmet twist.
Pasta shapes: Elbow macaroni is traditional, but small shells or rotini are great substitutes if that’s what you have on hand.