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teal bowl filled with chili mac and topped with shredded cheese and sliced green onions.
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5 from 18 votes

Chili Mac

Chili Mac and Cheese is a hearty, homey, comfort food dish that is a tasty combination of classic chili and mac and cheese. This Chili Mac recipe is a delicious easy dinner that can be on the table in 30 minutes which makes it a total winner for busy weeknights as well as game day.
Course Dinner, Main Course, Main Dish, pasta
Cuisine American
Keyword chili mac, chili mac and cheese, chili mac recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 447kcal
Author Trish - Mom On Timeout

Ingredients

  • 8 ounces elbow macaroni pasta uncooked, dry
  • 1 pound lean ground beef
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • tablespoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne optional
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • 22 ounces crushed tomatoes use the entire can, juice and all
  • 8 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • ¾ cup beef broth
  • 1 teaspoon hot sauce
  • 30 ounces kidney beans 2 cans, rinsed well and drained
  • 8 ounces shredded cheese for serving

Instructions

  • Cook macaroni according to package directions until al dente. Drain and set aside.
    8 ounces elbow macaroni pasta
  • While the macaroni is cooking, brown the ground beef in a dutch oven or large, deep skillet over medium heat until mostly cooked through. A little pink is fine.
    1 pound lean ground beef
  • Add the diced onion and stir to combine, cooking over medium heat until onion is translucent. Add minced garlic and continue cooking for an additional minute.
    1 medium yellow onion, 2 garlic cloves
  • Stir in the chili powder, cumin, smoked paprika, cayenne (if using) and salt until combined.
    1½ tablespoons chili powder, 1 teaspoon ground cumin, ¼ teaspoon cayenne, 1 teaspoon smoked paprika, ½ teaspoon salt
  • Add the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce and kidney beans.
    22 ounces crushed tomatoes, 8 ounces tomato sauce, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, ¾ cup beef broth, 1 teaspoon hot sauce, 30 ounces kidney beans
  • Bring to a boil, reduce heat and let simmer for 15 minutes, stirring occasionally, or until chili has thickened.
  • Stir in the cooked macaroni and season with salt and pepper if needed.
  • Top with shredded cheese, place a lid on the chili mac to melt the cheese or place under the broiler for a few minutes, just until cheese is melted and bubbling.
    8 ounces shredded cheese
  • Serve with desired toppings such as shredded cheese, jalapenos, tomatoes, sour cream, etc.

Video

Notes

Storage Information
Refrigerator. Leftovers should be store in an airtight container in the fridge for up to 3 days.
Freezer. To freeze, let cool to room temperature, transfer to an airtight, freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and warm gently on the stove top. You may need to add additional beef broth or stock to "loosen" it up.

Nutrition

Calories: 447kcal | Carbohydrates: 56g | Protein: 33g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 805mg | Potassium: 1103mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1143IU | Vitamin C: 13mg | Calcium: 226mg | Iron: 7mg