Easy Chili Mac Recipe – Quick Comfort Food Dinner

Chili Mac is a dish that needs no introduction, but deserves one anyway. It’s the ultimate comfort food, a warm hug in a bowl that conjures up memories of cozy nights in, potlucks with friends, and the pure, unadulterated joy of a satisfying meal. What is it about this humble combination of hearty chili and tender macaroni that captures our hearts (and stomachs)? Perhaps it’s the perfect balance of savory, spicy, and starchy, a symphony of flavors and textures that just *works*. The richness of the ground meat and beans, the subtle kick of spices, all mingling with the familiar embrace of pasta – it’s a culinary masterpiece of simplicity. This isn’t just a meal; it’s an experience. It’s the kind of food that makes you want to gather around the table, share stories, and savor every single bite. Today, we’re diving into a recipe that takes this beloved Chili Mac to a whole new level of deliciousness.

Ingredients:

• 1 lbs. ground beef (80% lean)
• 1 small onion (diced)
• ½ cup bell pepper (diced)
• 3 cloves garlic (diced)
• 1.25 oz. packet chili seasoning mix (see notes for homemade seasoning)
• 1 tablespoon tomato paste
• 8 oz. tomato sauce
• 14.5 oz. can diced tomatoes (undrained)
• ½ cup chicken broth (can sub beef broth)
• 1 15 oz. can kidney beans, drained
• 2 cups macaroni (uncooked)
• 2 tablespoons butter
• 2 tablespoons flour
• ½ cup heavy cream
• 1 cup milk

This recipe for Chili Mac is a comforting classic, a hearty and satisfying meal that brings together the bold flavors of chili with the delightful chewiness of macaroni. It’s the kind of dish that’s perfect for a chilly evening, a family dinner, or even just when you’re craving something incredibly delicious and filling. I love making this because it’s relatively straightforward but yields such fantastic results. The combination of seasoned ground beef, rich tomato sauce, tender beans, and creamy macaroni is truly irresistible. Let’s get started!

Cooking Instructions

Searing the Beef and Building Flavor

1. Begin by browning the ground beef. Heat a large pot or Dutch oven over medium-high heat. Add the 1 lb. of 80% lean ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is no longer pink and is nicely browned. Once browned, drain off any excess grease. This step is crucial for a good flavor base and a less greasy final dish.

2. Next, we’ll add our aromatics to the pot. Add the diced small onion and diced ½ cup of bell pepper to the pot with the browned beef. Sauté these vegetables for about 5-7 minutes, or until they start to soften and become fragrant. The onion will turn translucent, and the bell pepper will lose some of its crispness. This process releases their natural sweetness and forms another layer of flavor.

3. Now it’s time for the garlic and seasonings. Add the 3 diced cloves of garlic to the pot and cook for about 1 minute more, stirring constantly until fragrant. Be careful not to burn the garlic, as it can turn bitter. Stir in the 1.25 oz. packet of chili seasoning mix and 1 tablespoon of tomato paste. Cook for another minute, stirring well to coat the beef and vegetables with the spices and tomato paste. The tomato paste, when cooked slightly, deepens in flavor and adds a wonderful richness.

Simmering the Chili Base

4. Pour in the 8 oz. of tomato sauce, the entire 14.5 oz. can of undrained diced tomatoes, and ½ cup of chicken broth (or beef broth, if you prefer). Stir everything together, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor! Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 20 minutes. This simmering time allows the flavors to meld and deepen beautifully, creating that classic chili essence. Stir occasionally to prevent sticking.

Incorporating the Macaroni and Creating Creaminess

5. After the chili base has had a chance to simmer, add the drained 15 oz. can of kidney beans and 2 cups of uncooked macaroni to the pot. Stir everything to combine. Increase the heat slightly to bring the mixture back to a gentle simmer, then cover and cook for about 15-20 minutes, or until the macaroni is tender and cooked through, stirring every few minutes to ensure the pasta doesn’t stick to the bottom. Make sure there’s enough liquid for the pasta to cook; if it seems too thick, you can add a splash more broth or water.

6. While the macaroni is cooking, we’ll prepare the creamy sauce that makes this Chili Mac so special. In a separate small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for about 1-2 minutes, whisking constantly. This is your roux, which will thicken the sauce. Gradually whisk in ½ cup of heavy cream and 1 cup of milk. Continue to whisk until the mixture is smooth and has thickened slightly. Do not boil this cream sauce.

7. Once the macaroni is cooked and tender, stir the thickened cream sauce into the Chili Mac. Stir until everything is well combined and the sauce is creamy and coats the pasta and chili mixture. Taste and adjust seasoning if necessary. Some chili seasoning mixes are saltier than others, so you might want to add a pinch of salt or pepper. Serve hot, perhaps with your favorite chili toppings like shredded cheese, sour cream, or chopped green onions. Enjoy this wonderfully satisfying meal!

Conclusion:

There you have it! My go-to recipe for a truly comforting and satisfying Chili Mac. This dish is a winner because it’s incredibly flavorful, relatively simple to put together, and the perfect hearty meal for a chilly evening or a casual get-together. The combination of savory chili with tender macaroni is a classic for a reason, delivering a delightful textural and taste experience in every spoonful. I encourage you all to give this Chili Mac recipe a try; I’m confident you’ll love it as much as I do!

For serving, a dollop of sour cream, a sprinkle of shredded cheddar cheese, or even some fresh chopped green onions can elevate this dish to another level. If you’re feeling adventurous, consider adding a dash of hot sauce for an extra kick. This Chili Mac recipe is also wonderfully versatile. Feel free to swap out the ground beef for ground turkey or even a plant-based crumble for a vegetarian option. You can also adjust the spice level by adding more or less chili powder or a pinch of cayenne pepper.

Frequently Asked Questions:

Can I make Chili Mac ahead of time?

Absolutely! Chili Mac is often even better the next day as the flavors have more time to meld. You can prepare the entire dish and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What kind of beans are best for Chili Mac?

While kidney beans are a classic choice, feel free to experiment! Pinto beans, black beans, or even a can of mixed beans work wonderfully. Just make sure to drain and rinse them thoroughly.

Is it possible to make this recipe spicier?

Yes! To increase the heat, you can add extra chili powder, a pinch of cayenne pepper, a diced jalapeño along with the onions and peppers, or serve with your favorite hot sauce.

Chili Mac

A hearty and flavorful one-pot meal combining classic chili with macaroni.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6 servings

Ingredients

• 1 lbs. ground beef (80% lean)
• 1 small onion (diced)
• ½ cup bell pepper (diced)
• 3 cloves garlic (diced)
• 1.25 oz. packet chili seasoning mix
• 1 tablespoon tomato paste
• 8 oz. tomato sauce
• 14.5 oz. can diced tomatoes (undrained)
• ½ cup chicken broth
• 1 15 oz. can kidney beans, drained
• 2 cups macaroni (uncooked)
• 2 tablespoons butter
• 2 tablespoons flour
• ½ cup heavy cream
• 1 cup milk

Instructions

1. Step 1
   In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Step 2
   Add the diced onion, bell pepper, and garlic to the pot. Cook until softened, about 5-7 minutes.
3. Step 3
   Stir in the chili seasoning mix and tomato paste. Cook for 1 minute until fragrant.
4. Step 4
   Pour in the tomato sauce, diced tomatoes (undrained), and chicken broth. Bring to a simmer.
5. Step 5
   Add the uncooked macaroni and drained kidney beans. Stir well. Cover and simmer for 15-20 minutes, or until the macaroni is tender, stirring occasionally.
6. Step 6
   In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
7. Step 7
   Gradually whisk in the milk and heavy cream until smooth. Cook, stirring constantly, until the sauce thickens.
8. Step 8
   Pour the cream sauce into the chili mac mixture and stir until well combined and heated through. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.