Easy Chili Mac Dinner

This one pot chili mac is pure cozy comfort food the whole family jumps for. It’s everything you want in a weeknight dinner hearty beefy meals with gooey cheese and a satisfying chili kick wrapped around tender pasta. Chili mac is my go to backup dinner when the fridge is nearly empty but everyone is hungry now.

I first made this for a last minute birthday sleepover and ended up with zero leftovers by morning. Now it is a top request for both quick meals and laid back weekends.

Ingredients

• Olive oil: Adds depth to the base and helps brown the meat always use a fresh bottle for best flavor
• Onion: Softened onion builds richness in the sauce choose yellow or white for sweetness
• Garlic: Brings fragrance and savor use fresh cloves for the best punch
• Bell pepper: Gives sweetness and color I prefer red or yellow for extra taste
• Ground beef: The star protein here look for a blend that is about eighty five percent lean for good flavor and tenderness
• Chili powder: Main spice that gives classic chili flavor try different blends to find your favorite
• Cumin: Don’t skip this must have earthy warmth makes chili mac taste complete
• Smoked paprika: Adds a smoky note to the sauce go for Spanish style if you can
• Crushed tomatoes and tomato sauce: These create body and tang in the sauce choose a brand you love for best results
• Kidney beans: Nutty texture and protein boost canned beans should be drained and rinsed before adding
• Beef broth: Intensifies the meatiness use low sodium to control the salt
• Elbow macaroni: Holds on to the saucy chili and cooks up perfectly right in the pot
• Cheddar cheese or Monterey Jack: Bring melty sharpness and a creamy bite always grate your own cheese for best melting
• Mozzarella cheese: Stretches and adds extra gooiness I use whole milk mozzarella for flavor
• Salt and pepper: Needed to balance all the flavors always taste and adjust at the end

Step-by-Step Instructions

Sauté the Aromatics:

Warm the olive oil in a large pot over medium heat Add diced onion and cook for about five minutes until soft Stir in garlic and bell pepper Cook for another minute or until fragrant This gentle start draws out the sweetness from the veggies and builds the chili base

Brown the Beef:

Add ground beef to the pot Use a wooden spoon to break it up and cook for about six to eight minutes until deeply browned This step gives the sauce loads of hearty flavor Make sure the beef is fully cooked before moving on

Season the Mixture:

Sprinkle in chili powder cumin and smoked paprika Stir constantly for one to two minutes so the spices toast in the oil This makes them extra aromatic and brings a deep smoky kick to the whole dish

Simmer with Tomatoes and Beans:

Set the heat to medium high Pour in crushed tomatoes tomato sauce kidney beans and beef broth Stir everything together and bring to a gentle boil This brings out the flavors from the meat and beans

Cook the Pasta:

Add the uncooked elbow macaroni directly to the simmering chili mixture Stir frequently so the pasta cooks evenly Reduce heat to medium and let the mixture simmer for ten to twelve minutes or until the pasta is al dente and the sauce has thickened The pasta will soak up the bold chili flavor

Melt in the Cheese:

Once the pasta is just right take the pot off the heat Start stirring in half of the cheddar and most of the mozzarella cheese Add a little at a time letting each addition melt before adding more This will help the sauce get creamy not gluey

Finish and Serve:

Taste for seasoning add salt and pepper if needed Scatter the rest of the cheese over the top and cover the pot with a lid for two minutes The residual heat will melt everything for that iconic cheesy blanket Serve immediately hot with your favorite toppings if you like

Pin

My favorite cheese is sharp cheddar for extra zing It reminds me of making chili mac with my dad as a kid We would always sneak a little extra cheese onto our bowls when no one was looking and it became a running joke at family dinners

Storage Tips

Store leftover chili mac in airtight containers in the fridge for up to four days It reheats nicely in the microwave or gently on the stove with a splash of broth If freezing portion into sealed freezer bags for up to two months Thaw overnight in the fridge before reheating for best texture

Ingredient Substitutions

You can swap ground beef for ground turkey or even vegan crumbles if you want a lighter or vegetarian option Black beans or pinto beans work great instead of kidney beans For extra veggies stir in baby spinach or frozen corn in the last few minutes of cooking

Serving Suggestions

Top each bowl with a dollop of sour cream sliced green onions or crushed tortilla chips for a little crunch A dash of hot sauce can take it up a notch Pair with a simple salad or steamed broccoli to round out the meal

Cultural Context

Chili mac is a classic American comfort dish with roots in both Tex Mex chili and old school mac and cheese It became popular for being filling budget friendly and easy to feed a crowd It is still a staple for camp cooks and busy families alike

Recipe FAQs

→ Can I make this dish vegetarian?

Absolutely. Substitute the ground beef with vegetarian crumbles or use extra beans such as black or pinto beans for a meatless option.

→ What kind of cheese works best?

A combination of shredded cheddar and mozzarella melts beautifully, but Monterey Jack also offers a great creamy texture.

→ How can I make it spicier?

Add hot sauce or red pepper flakes while simmering, tasting as you go to reach your preferred heat level.

→ Can I use a different pasta shape?

Yes, other short pastas like shells or rotini can work well, just adjust the cooking time to reach al dente texture.

→ How should leftovers be stored?

Cool completely, then transfer to an airtight container and refrigerate. Reheat gently on the stove or in the microwave.