This simple chili mac dish is a one-pot supper that will satisfy the entire family. It’s inexpensive and uses a blend of fresh and cupboard ingredients to provide a handmade flavor with minimal effort.
The chili in this recipe is created with ground beef that has been heavily seasoned with a handmade mix and simmered with chopped tomatoes, tomato sauce, and beef stock for added flavor. You may make it as mild or spicy as you wish.
CHILI MAC INGREDIENTS
- Oil – We use canola oil with a high smoke point. Aromatics – Onions and garlic offer a lot of flavor.
- Ground Beef – Use ground beef with your preferred fat content. You may go really slim with sirloin, or if you want a bit fat for taste, use ground round or chuck (which is what we did).
- chile powder, salt, garlic powder, cumin, black pepper, cayenne pepper, bay leaf, chile de arbol (dried whole chili pepper), and Worcestershire sauce are spices that contribute taste, color, and spice to the dish. (To make the chili mac light, leave off the cayenne and chile de arbol.)
- Macaroni, beef broth, chopped tomatoes, tomato sauce, tomato paste, and red beans are all pantry items.
- Shredded cheddar cheese, sliced green onions, chopped cilantro, corn muffins, crackers, corn chips, sour cream, diced jalapeño peppers, and spicy sauce are suggested toppings and sides.
- The proportions and preparation are listed on the recipe card.
HOW TO MAKE CHILI MAC
In a small bowl, combine the chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper.
In a big saucepan (we use a 6-quart Dutch oven), heat the oil over medium heat. Sprinkle the prepared spice mix over the ground meat. Stir well.
Cook the meat in a single layer for 2-3 minutes. Stir once more and arrange in a single layer. Cook for 1-3 minutes, or until browned. Large bits should be broken up and mixed in.
Still on medium heat add the onions, cook for 2 minutes. Stir frequently.
Cook for 1 minute after adding the garlic and tomato paste. Stir often.
Combine the beef broth, tomato sauce, chopped tomatoes, Worcestershire sauce, bay leaf, and dried chili peppers in a large mixing bowl.
Increase the heat to high and bring the liquid to a boil (5-6 minutes). Reduce the heat to medium-low, cover the pot, and let the sauce simmer for 15 minutes to allow the flavors to develop and blend.
Raise the heat to medium and whisk in the red beans. Cook, covered, for 15 minutes, stirring periodically. Maintain a simmer and adjust the heat as required.
Finally, bring the liquid to a boil over medium-high heat. While stirring, add the macaroni to the saucepan. Reduce the heat to medium and cook for 15 minutes, uncovered.
Keep the liquid simmering and adjust the heat as needed. Stir the macaroni frequently (particularly at first) since it sinks and sticks to the bottom of the saucepan.
Turn off the heat, cover the saucepan, and set aside for 5 minutes. While it sits, stir it 2-3 times.
If necessary, season with salt. We did not add anything more to ours as a reference. Remove the bay leaf and chile peppers with tongs.
Serve with shredded cheese, sliced green onions, or other desired toppings.
TOP TIP
If you are sensitive to salt, use low sodium canned items. There are high-quality low-sodium broths, tomatoes, and beans on the market. You may also lower the quantity of salt in the seasoning in the beginning and adjust at the end if necessary.
FREQUENTLY ASKED QUESTIONS
What type of meat is in chili mac?
For taste, use ground beef with some fat, such as ground round or chuck. If you want something leaner, use ground sirloin.
Does the macaroni need to be cooked before adding it to the chili?
No, it’s a one-pot dinner. The meat and bean chili is cooked with the macaroni.
Can this dish be made into a casserole?
Yes, it is possible. If you’re going to a gathering or providing a buffet, a casserole simplifies serving. Prepare the mixture according to the package directions, then transfer it to a large, oven-safe casserole dish. Add the cheese (if using), cover with aluminum foil, and bake until heated through (at 350°F).
STORING AND REHEATING
Refrigerate any leftovers in an airtight jar for 3-4 days. Reheat in a saucepan or microwave until well heated. If preferred, add a couple of tablespoons of beef stock while warming to loosen it up.
Pasta meals lose flavor when frozen and reheated, so consume leftovers within a few days. To freeze, simply chill the chili mac and arrange in airtight containers. Store in the freezer for up to 3 months.
MORE RECIPES YOU MIGHT LIKE
Easy Chili Mac
Ingredients
- 1 tablespoon Oil
- 1 pound Ground Beef ground chuck ground round, or ground sirloin work well
- 2 tablespoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- ¼ teaspoon Black Pepper or to taste
- ¼ teaspoon Cayenne Pepper optional – leave it out if you do not like spicy
- 1 Medium Onion finely diced
- 5-6 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- 4 cups Beef Broth
- 1 14.5 ounce Can Diced Tomatoes, do not drain
- 1 8 ounce can Tomato Sauce
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 1-2 Dried Whole Chili Peppers we used dried Chili de Arbol optional – leave it out if you do not like spicy
- 1 15 ounce Can Red Beans, drained and rinsed
- 8 ounces Elbow Macaroni
- Shredded Cheese for serving optional
- Sliced Green Onions for serving optional
Instructions
- In a small bowl, combine the chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper.
- In a big saucepan (we use a 6-quart Dutch oven), heat the oil over medium heat. Sprinkle the prepared spice mix over the ground meat. Stir well.
- Cook the meat in a single layer for 2-3 minutes. Stir thoroughly, then place in a single layer and heat for another 1-3 minutes, or until browned. Break up any big bits with a spoon.
- Cook the onions for 2 minutes on medium heat. Frequent stirring is required.
- Cook for 1 minute after adding the garlic and tomato paste. Stir often.
- Stir in the beef broth, tomato sauce, chopped tomatoes, Worcestershire sauce, bay leaf, and (if using) dry chili peppers.
- Increase the heat to high and bring the liquid to a boil (5-6 minutes).
- Reduce the heat to medium-low, cover the pot, and let the sauce simmer for 15 minutes to allow the flavors to develop and blend.
- Raise the heat to medium and whisk in the red beans. Cook, covered, for 15 minutes, stirring periodically. Maintain a simmer and adjust the heat as required.
- Finally, bring the liquid to a boil over medium-high heat. While stirring, add the macaroni to the saucepan. Reduce the heat to medium and cook for 15 minutes, uncovered.
- Continue to simmer, adjusting the heat as needed. Stir the macaroni frequently (particularly at first) since it sinks and sticks to the bottom of the saucepan.
- Turn off the heat, cover the saucepan, and set aside for 5 minutes. While it sits, stir it 2-3 times.
- If necessary, season with salt. We did not add anything more to ours as a reference.
- Remove the bay leaf and chile peppers with tongs.
- Serve with shredded cheese, sliced green onions, or other desired toppings.