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Chili Mac Recipe

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Chili Mac is the ultimate comfort food mash-up—savory chili loaded with ground beef, beans, and spices, mixed with tender elbow macaroni and plenty of melty cheese. It all comes together in one pot, making cleanup easy and dinner even easier.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 pound ground beef (or ground turkey)

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 (15 oz) can tomato sauce

  • 1 (14.5 oz) can diced tomatoes

  • 1 (15 oz) can kidney beans, drained and rinsed

  • 1 1/2 cups beef broth (or water)

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • Salt and pepper, to taste

  • 2 cups elbow macaroni (uncooked)

  • 1 1/2 cups shredded cheddar cheese

  • Optional: green onions or jalapeños for topping

Instructions

  1. Cook the beef:
    In a large pot or deep skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

  2. Add aromatics:
    Stir in diced onion and garlic. Cook for 2–3 minutes until softened and fragrant.

  3. Build the chili base:
    Add tomato sauce, diced tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.

  4. Add pasta:
    Stir in uncooked elbow macaroni. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender.

  5. Make it cheesy:
    Turn off the heat and stir in the shredded cheddar cheese until melted and creamy.

  6. Serve:
    Spoon into bowls and top with extra cheese, green onions, or sliced jalapeños if desired.

Notes

  • Add a pinch of cayenne for extra heat or swap in hot chili beans for a spicier version.

  • Want it creamier? Stir in a splash of milk or a spoonful of sour cream at the end.

  • Great for leftovers—it reheats beautifully!

Find it online: https://ukfinda.com/chili-mac-recipe/