Chili Mac is the perfect comfort meal that combines hearty chili with tender pasta all in one tasty dish. It’s a simple, cozy mix of ground beef, beans, tomatoes, and macaroni, simmered together until all the flavors happily blend. This one-pot meal always hits the spot when you want something warm, filling, and easy to make.
I love making Chili Mac because it’s such a crowd-pleaser and a great way to feed a hungry family without a lot of fuss. One tip I always follow is to add just the right amount of chili seasoning so it’s flavorful but not too spicy—this way, everyone at the table can enjoy it. Plus, the cheesy topping makes it hard to resist piling your plate high for seconds.
My favorite way to serve Chili Mac is with a side of crunchy corn chips or a fresh green salad to balance out all the richness. It’s also the kind of dish that brings back memories of chilly evenings when comfort food feels extra good. Whenever I make it, I feel like I’m sharing a little warmth and happiness with whoever is at the table with me.
Key Ingredients & Substitutions
Ground beef: This is the heart of the chili, giving it a rich and meaty flavor. For a lighter option, try ground turkey or chicken. For a vegetarian twist, use cooked lentils or plant-based crumbles instead.
Elbow macaroni: Its small, curved shape catches the sauce well. Feel free to swap with any small pasta like shells, ditalini, or even small penne. Just watch cooking times as they may vary.
Kidney beans: These add great texture and protein. If you don’t have kidney beans, black beans or pinto beans work fine. Canned beans save time, but you can also use cooked dry beans.
Chili powder and spices: They bring the signature flavor. Adjust the chili powder to your spice preference, or use a mild chili seasoning if you want less heat. Adding a pinch of smoked paprika can add a nice depth.
How Can I Cook the Pasta and Chili Together Without Mushy Pasta?
Cooking pasta directly in the chili saves time but needs a little care to avoid mushy pasta:
- Use the right amount of liquid—beef broth and tomatoes help the pasta cook evenly.
- Add pasta once the chili mixture is simmering to prevent undercooked pasta.
- Stir occasionally while simmering to keep the pasta from sticking to the pot.
- Check pasta a bit early to avoid it going too soft. Elbow macaroni usually takes about 12-15 minutes.
- If the chili seems thick before the pasta is tender, add a splash of water or broth to keep everything moist.
Equipment You’ll Need
- Large skillet or deep sauté pan – perfect for cooking the beef and simmering the chili and pasta all in one pot.
- Measuring cups and spoons – to keep your seasoning and liquid amounts just right.
- Colander – useful for rinsing the kidney beans if you’re using canned ones.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that’s still tasty.
- Add bell peppers or corn for a fresh, sweet crunch that balances the spicy chili.
- Stir in shredded cheddar or pepper jack cheese at the end for creamy, melty goodness.
- Mix in a diced jalapeño or a dash of hot sauce if you like your Chili Mac with extra heat.
How to Make Chili Mac
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 1 cup elbow macaroni, uncooked
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil or vegetable oil
Time Needed
This recipe takes about 5 minutes to prepare and 20-25 minutes to cook, including simmering the chili and pasta until tender. It’s a quick and satisfying meal ideal for busy days.
Step-by-Step Instructions:
1. Sauté the Aromatics and Cook Beef
Heat the olive oil in a large skillet or pot over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef, breaking it apart with a spoon. Cook until browned and fully cooked. If there’s excess fat, drain it off.
2. Add Spices and Tomato Paste
Sprinkle in the chili powder, ground cumin, paprika, salt, and black pepper. Stir and cook for about a minute to bring out the spice flavors. Then add the tomato paste, mixing it evenly with the beef mixture.
3. Combine Tomatoes, Beans, Broth, and Pasta
Pour in the diced tomatoes with their juices, kidney beans, and beef broth. Stir everything together well. Bring the mixture to a boil over medium-high heat.
Once boiling, stir in the uncooked elbow macaroni. Reduce the heat to low, cover, and let it simmer gently for about 12-15 minutes. Stir occasionally to keep the pasta from sticking to the bottom.
4. Finish and Serve
Check if the pasta is tender and the chili has thickened nicely. Taste and adjust seasoning if needed. Serve the Chili Mac hot.
For extra flavor, you can top it with shredded cheese, fresh herbs, or chopped green onions. Enjoy!
Can I Use Frozen Ground Beef in This Recipe?
Yes, but make sure to fully thaw it first! Thaw frozen ground beef in the fridge overnight or quickly by sealing it in a plastic bag and submerging in cold water. This ensures even cooking and safety.
Can I Substitute the Kidney Beans?
Absolutely! Black beans or pinto beans work well as substitutes. Just make sure to drain and rinse canned beans before adding them to keep the flavors balanced.
How Should I Store Leftover Chili Mac?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make Chili Mac Ahead of Time?
Yes, you can prepare it a day in advance. When reheating, add a splash of broth or water if it seems too thick, and warm it over low heat to keep the pasta from drying out.
