An easy, delectable one-pot Chili Mac made with ground beef, elbow macaroni, tomatoes, and a perfect blend of spices, all covered with cheddar and Monterey Jack cheese. This hearty meal is great for big appetites and is one of our go-to fall and winter comfort food recipes.
I love to serve this tasty dish with a simple garden salad and corn muffins. This is a meal that the kids love, made with all-natural ingredients, many of which you may already have on hand.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Purchase ground chuck, which is 80% lean and 20% fat, for a richer, more juicy beef flavor than lean ground beef. You can substitute ground turkey or ground pork for ground beef.
- Beef broth: preferably low-sodium
- Spices: chili powder, ground cumin, and ground cayenne pepper. If you like spicy food, add more chili powder, cayenne pepper, or crushed red pepper.
- Shredded cheddar is the preferred cheese. However, you can substitute sharp cheddar, Monterey Jack, pepper jack, or a Mexican cheese blend.
How to make Chili Mac
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by browning your ground beef in a large pot or Dutch Oven over medium heat. About halfway through the browning process, add the onion. Continue cooking until the onion is soft and the beef browns. Reduce the heat and add the garlic, cooking for about 1 minute while stirring. Drain any excess grease from the pan.
Stir in the tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, ground cayenne pepper, smoked paprika, and dried oregano. Bring to a low boil over medium-high heat and stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender. Stir in about a cup of shredded cheddar.
Season with salt and fresh ground black pepper to taste. Top with the cheddar cheese. Cover and let the cheese fully melt. Spoon into bowls and garnish with chopped fresh parsley.
Preparation Tips and Storage
- To remove the excess grease, tilt the pan and use a paper towel to absorb the grease. This process works great every time.
- If you know you will save some of this for leftovers or freezing a portion, cook the pasta separately. Follow the instructions to cook it al dente since you will reheat it.
- Top individual servings with Fritos, green onions, jalapenos, spicey or pickled bell peppers, or a dollop of sour cream.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Frequently Asked Questions
Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight. For best results, cook the pasta separately and add right before serving.
Cook this dish through step #3, but cook the noodles 1-2 minutes short of al dente. Remove the casserole from the heat and cool for about an hour. Cover and refrigerate for up to 24 hours. When ready to serve, remove the pot from the refrigerator and bring it to room temperature for about 45 minutes. Put it on the stovetop over low heat and simmer until the pasta is tender. Top with the cheese and cover to melt,
More Ground Beef Recipes
Chili Mac
Ingredients
- 1 lb ground beef
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 (14-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can dark red kidney beans drained and rinsed
- 2½-3 cups low-sodium beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- 2 cups elbow macaroni
- salt and pepper to taste
- 2 cups shredded cheddar
Instructions
- Brown the ground beef in a large pot or Dutch Oven over medium heat. About halfway through the browning process, add the onion. Continue cooking until the onion is soft and the beef is browned.
- Reduce the heat and add the garlic, cooking for about 1 minute while stirring. Drain any excess grease from the pan.
- Stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, and ground cayenne pepper, Bring to a low boil over medium-high heat and stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender.
- Season with salt and fresh ground black pepper to taste. Top with the cheddar cheese. Cover and let the cheese fully melt. Garnish with chopped fresh parsley
Notes
- To remove the excess grease, tilt the pan and use a paper towel to absorb the grease. Works great every time.
- If you know you will save some of this for leftovers or freezing a portion, cook the pasta separately. Follow the instructions to cook it al dente since you will reheat it.
- Top individual servings with Fritos, green onions, jalapenos, spicey or pickled bell peppers, or a dollop of sour cream.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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Dan Rey
This makes me hungry! Chili mac is one of my favorite food to eat.
Samantha Donnelly
This was easy, delicious and hearty. I added just a few tablespoons of butter to the finished dish and it was amazing. My whole family enjoyed it.
Talya Stone
YUM! What a nice twist on the usual mac….I bet this would make a great batch cook.
Elise Ho
That sounds delish and like something that would be very warming on a cold
Winter night.
Christiana
This is absolutely yummy 😋 I love macaroni anyday and anytime.
Beth Pierce
Me too Christiana!
Irena
OMG Such a tasty recipe. My whole family enjoyed this! So yummy!
Melanie Edjourian
That sounds different. I’ve never had a combo of mac cheese and chili before. I bet it is a really filling meal.
Elizabeth O
Oh goodness, this made me hungry. It’s truly fabulously delicious! Can I add some green pepper to it tho? I have a lot extra and I might as well add to this recipe
Beth Pierce
Yes you sure can! Enjoy!
Alita
This sounds like a taste of my favorite Chili but with the added cheesy goodness of Mac and Cheese. I would love to try this.
Tweenselmom
This was so delicious! My kids loved it. Thanks for the great recipe.
Cinny
OH, that just made me hungry. You somehow combined a few of our favorite things!
Heather
Yum! Chili mac is one of my favorites. I can’t wait to try this!
Betty
Made it for supper tonight, it was very good.
Erin | Dinners, Dishes and Dessert
I know for sure this Italian Sausage Soup would be a huge hit in my house!
Sandra
This was a huge hit at my house!! My kids enjoyed it!
Amanda
Perfect meal for through the week. Kids loved it. Perfect for leftovers too!