Pin It There's something magical about a dish that comes together in one pot while you're standing there watching it transform. My first encounter with chili mac happened on a random Tuesday when I'd promised to feed a group of friends but hadn't planned anything elaborate—I just started layering flavors into a big Dutch oven and never looked back. What started as improvisation became the dish I make whenever I want everyone at the table to feel genuinely taken care of. It's the kind of meal that makes people pause mid-bite to ask for the recipe, and honestly, the best part is telling them how simple it actually is.
I'll never forget cooking this for my sister's book club when she desperately needed me to bring something that wouldn't steal her spotlight as host. She worried the smell would overwhelm the living room, but it didn't—instead, it settled in the background like a cozy promise, and people kept drifting toward the kitchen between chapters. By the end of the night, three of them were asking if I could bring it to their next gathering, and suddenly I had a reputation I didn't know I was building.
Ingredients
- Ground beef: Use 85/15 lean-to-fat ratio so you don't end up draining pools of grease, but don't go too lean or it'll taste dry and separated.
- Onion and red bell pepper: The sweetness from these vegetables balances the chili spices perfectly, and dicing them small means they soften quickly without you waiting around.
- Garlic: Minced fresh garlic makes all the difference—it wakes up your whole kitchen and bonds with those spices in the best way.
- Kidney beans: Drain and rinse them to cut down on excess sodium and that metallic canned taste that can creep into the final dish.
- Canned tomatoes: Buy whole or diced, but diced saves you a step and they break down faster into the sauce.
- Tomato sauce: This is your flavor anchor—don't skip it or dilute it with extra broth, or the chili tastes watered down.
- Beef or vegetable broth: The ratio of liquid to pasta is crucial; too much and you'll have soup, too little and your pasta won't cook through properly.
- Elbow macaroni: Keep it uncooked when you add it—it'll absorb the broth and finish cooking perfectly in about 12-15 minutes.
- Chili powder, cumin, smoked paprika, oregano: These spices are why this tastes like real chili and not just pasta with tomato sauce.
- Cheddar cheese: Shred it yourself from a block if you can; pre-shredded has anti-caking agents that make it gritty when melted into a hot dish.
Instructions
- Brown your beef and build the base:
- Get a large pot hot over medium-high heat and add your ground beef, breaking it apart with a wooden spoon as it hits the pan. You want it cooked through and lightly browned, not sitting in a puddle of fat, so if yours releases a lot, pour it off.
- Sauté the vegetables until they soften:
- Add your diced onion, bell pepper, and garlic to the browned meat and let them cook together for about 3-4 minutes, stirring occasionally. You'll smell when they're ready—that sharp raw onion smell will soften into something sweeter and more welcoming.
- Bloom the spices:
- Add all your chili powder, cumin, smoked paprika, oregano, salt, and pepper and stir everything together for just a minute. This quick cook releases all the aromatic oils from the spices and makes them taste more vibrant than if you just dumped them in raw.
- Combine everything and start simmering:
- Add your kidney beans, diced tomatoes, tomato sauce, broth, and uncooked macaroni and stir thoroughly so the pasta doesn't clump. Bring it to a boil, then lower the heat to medium-low, cover it, and let it simmer for 12-15 minutes, stirring occasionally so the bottom doesn't stick.
- Finish with cheese and creamy richness:
- When the pasta is tender, uncover the pot and stir in your shredded cheddar cheese until it's completely melted and the whole thing looks creamy and unified. If it seems too thick, you can stir in a splash more broth, but remember it'll keep thickening as it cools.
Pin It The moment I realized this dish had permanent staying power in my kitchen was when my nephew, who's notoriously picky, asked for seconds without being asked—and then thirds. That quiet win, watching someone you care about get genuinely happy over something you made in one pot, changes how you think about cooking.
Scaling It Up for a Crowd
If you're feeding more than six people, double everything except the spices—add them slowly and taste as you go because spice intensity doesn't always double cleanly. I once quadrupled a batch for a chili cook-off and ended up with something so peppery nobody could taste the cheese, so now I'm cautious about that.
Playing with Heat and Flavor Variations
This recipe lives beautifully on the mild side, which is why it's so family-friendly, but if your crowd likes heat, add a half-teaspoon of cayenne pepper when you bloom the spices, or dice up a fresh jalapeño and cook it with the onions and peppers. I've also experimented with adding a tablespoon of cocoa powder and a teaspoon of instant coffee—sounds weird, but they deepen the chili flavor without tasting sweet or caffeinated.
Make-Ahead and Storage Wisdom
This dish actually tastes better the next day because all the flavors have time to marry together, so don't hesitate to make it ahead and reheat it gently in a pot with a splash of broth if it's thickened too much. Store it in an airtight container in the fridge for up to four days, or freeze it for up to three months—though if you freeze it, wait until after the pasta is fully cooked to portion it out.
- If reheating from frozen, thaw it overnight in the fridge and then warm it slowly on the stovetop, stirring often, so the bottom doesn't scorch.
- Leftover chili mac makes a surprisingly good taco filling or topping for baked potatoes, so don't assume you're stuck eating it the same way twice.
- The sour cream topping is optional but genuinely transforms each spoonful, cutting through the richness with something bright and cool.
Pin It This is the kind of meal that proves you don't need complexity or technique to make people feel genuinely fed and cared for. Make it whenever you want something that tastes like home.
Recipe FAQ
- → Can ground turkey be substituted for beef?
Yes, ground turkey makes a lighter alternative and works well with the spices and vegetables in this dish.
- → How do I ensure the macaroni cooks properly in one pot?
Simmer the mixture with lid on for 12-15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- → What can I add for extra heat?
Incorporate cayenne pepper or diced jalapeño with the vegetables for a spicier version.
- → Can I prepare this dish gluten-free?
Use certified gluten-free pasta and verify all canned ingredients are gluten-free to make this suitable.
- → Is it possible to make this vegetarian?
Yes, substitute ground meat with plant-based crumbles or additional beans for a vegetarian-friendly option.