An easy, delectable one-pot Chili Mac made with ground beef, elbow macaroni, tomatoes, and a perfect blend of spices, all covered with oodles of cheddar and Monterey Jack cheese. Like homemade hamburger helper, 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 Cheese Garlic Bread. This is a meal that the kids love, made with all-natural ingredients, many of which you may already have on hand.
How to make Chili Mac
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 is browned. Then reduce the heat and add the garlic, cooking for about 1 minute while stirring. Now, drain any excess grease from the pan.
Stir in the tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, 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. Finally, top with the cheddar cheese and Monterey Jack Cheese. Cover and let the cheese fully melt. Spoon into bowls and garnish with shredded cheddar, diced jalapeño, or pickled or spicy red bell pepper.
Recipe notes and helpful tips
- Purchase ground chuck is 80% lean and 20% fat for a richer, more juicy beef flavor than lean ground beef.
- Ground turkey or ground pork can be substituted for ground beef.
- Pro Tip – 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 be reheating it.
- If spicy food is your thing, then consider adding more chili powder, more cayenne pepper, or a little crushed red pepper. You can also substitute 2 tablespoons of chili seasoning for the spices.
- Cook just until the pasta is tender. The residual heat will cook it a tad longer.
- Other cheeses to try include sharp cheddar, pepper jack, and Mexican cheese blend.
- 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,
- 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.
More ground beef recipes you will love!
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
- 2 ½ cup beef broth or chicken broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ¼ teaspoon ground cayenne pepper
- 2 cups elbow macaroni
- Salt and pepper to taste
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack Cheese
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 tomatoes, tomato sauce, kidney beans, beef broth, chili powder, ground cumin, 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 and Monterey Jack Cheese. Cover and let the cheese fully melt. Garnish with shredded diced jalapeño or pickled or spicy bell pepper.
Notes
- Purchase ground chuck is 80% lean and 20% fat for a richer, more juicy beef flavor than lean ground beef.
- Ground turkey or ground pork can be substituted for ground beef.
- Pro Tip – To remove the excess grease, simply tilt the pan and use a paper towel to absorb the grease. Works great every time.
- If you know you are going to be saving some of this for leftovers or freezing a portion, then cook the pasta separately. Follow the instructions to cook it al dente since you will be reheating it.
- If spicy food is your thing, then consider adding more chili powder, more cayenne pepper, or a little crushed red pepper. You can also substitute 2 tablespoons of chili seasoning for the spices.
- Cook just until the pasta is tender. The residual heat will cook it a tad longer.
- Other cheeses to try include sharp cheddar, pepper jack, and Mexican cheese blend.
- 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,
- 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.
Nutrition
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Janice
I made this chili mac for the family and they just loved it. This recipe is great – thank you for sharing. I will make it again.
Celebrate Woman Today
Mac ‘n Cheese recipes are so abundant! I would like to try this one. Always interesting to explore new flavors with an old mac recipe! Bravo!
Sandra
My family loved it! I will be making it again and again all fall!
Beth Pierce
Thanks Sandra! We love it too!
adriana
This looks sooo good! I definitely am going to try it out. Always looking for new recipes and this one looks like it’ll be a new favorite! Yum!
Tammy
What a delicious and comforting family dinner for the fall evenings ahead! Looks so cheesy and delicious…I wish I had a serving right now 😀
Catalina
The best flavorful weeknight meal! Perfect for my busy nights!
Karen
This looks so so good! I love chili but never had chili mac! I can’t wait to make your recipe, it is very easy to follow.
Erin
Such a satisfying dish! I’m definitely making this! We loved it.
Amanda
Perfect dinner that the whole family loved. I made this and everyone went crazy over it!
Melissa Cushing
Ummm… YUM! This looks amazing and I have printed the recipe out already to make for my family. Comfort fod at its finest!o
Yeah Lifestyle
My family loves chilli and mac and cheese but we have not made chilli mac before. This looks absolutely delicious and I can’t wait to try making this next
Tammy
How absolutely delicious and comforting! The temps here have been up and down lately so today would be a perfect day something like this…comforting and hearty!
Risa Lopez
This was absolutely delicious. Thanks for the great recipe. Even my picky daughter loved it.
Mosaic Borders
This looks so so good! I can’t wait to make your recipe, I love chili mac…So excited.
briannemanzb
This is truly fabulously delicious! I love how the macaroni sucks up all the flavor as it cooks in the sauce. And the fact that there’s only one pot to clean up is certainly a big plus
Beth Pierce
Thanks Brianne!
Laura
YUM! This sounds sooooo good. Pasta is a regular in our house – it is so quick and easy to make.