Chili Mac
This cheesy Chili Mac combines seasoned ground beef, beans, tomatoes, elbow macaroni, and plenty of melted cheese for the ultimate comfort food dinner.
Servings: 8 servings
Equipment
- dutch oven or large heavy-bottomed pot
- large pot for cooking pasta
- colander
Ingredients
- 1 pound ground beef
- 1 small sweet onion small diced
- 1 small green bell pepper small diced
- 3 cloves garlic minced
- 1 packet chili seasoning (1 to 1.25 ounces)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 ounces tomato paste
- 28 ounces crushed tomatoes
- 10 ounces diced tomatoes with green chiles
- 15 ounces black beans drained and rinsed
- 15 ounces red kidney beans drained and rinsed
- ½ cup water
- 8 ounces elbow macaroni cooked al dente
- 4 ounces sharp cheddar cheese shredded, divided
- 4 ounces Monterey Jack cheese shredded, divided
Instructions
- Place a Dutch oven over medium-high heat. Once hot, add the ground beef. Break it into crumbles and cook, stirring occasionally, until no pink remains, about 8-10 minutes.1 pound ground beef
- Add the onion and green bell pepper. Stir and continue cooking, stirring occasionally, until the vegetables are softened, about 8-10 minutes.1 small sweet onion, 1 small green bell pepper
- Add the garlic and cook until fragrant, about 30 seconds.3 cloves garlic
- Add the chili seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Stir to combine and cook for 1 minute.1 packet chili seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ¾ teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Add the tomato paste and stir until well combined.6 ounces tomato paste
- Add the crushed tomatoes, diced tomatoes with green chiles, black beans, kidney beans, and water. Stir to combine.28 ounces crushed tomatoes, 10 ounces diced tomatoes with green chiles, 15 ounces black beans, 15 ounces red kidney beans, ½ cup water
- Bring the mixture to a simmer. Reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent the bottom from burning.
- Stir in the cooked elbow macaroni, followed by half of the sharp cheddar and Monterey Jack cheese.8 ounces elbow macaroni, 4 ounces sharp cheddar cheese, 4 ounces Monterey Jack cheese
- Sprinkle the remaining cheese over the top. Cover the Dutch oven, remove it from the heat, and let it stand for 10 minutes, or until the cheese is melted.
- Serve immediately with your favorite toppings.
Notes
🥡 Storage: Store cooled Chili Mac in an airtight container in the refrigerator for up to 5 days.
The pasta will continue absorbing some of the sauce as it sits, so leftovers may become thicker.
♨️ Reheating: For best results, reheat individual portions in the microwave until heated through. Stir partway through reheating if needed.
The microwave works especially well for this recipe because reheating the thick, cheesy Chili Mac directly on the stovetop can cause the cheese or pasta to stick or scorch.
❄️ Freezing: Freeze cooled Chili Mac in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
The pasta may become slightly softer after freezing and reheating.
💡 Tips for Best Results: Cook the elbow macaroni only until al dente.
Stir the chili occasionally while it simmers so it doesn't burn on the bottom.
For less heat, use regular diced tomatoes instead of tomatoes with green chiles and choose mild chili seasoning.
Shredding cheese from a block can give you smoother melting.
Let the covered pot stand for the full 10 minutes after removing it from the heat so the cheese has time to melt.
🍳 Alternate Cooking Methods: Slow cooker: Brown the ground beef first, then cook the onion, bell pepper, and garlic as directed. Transfer them to the slow cooker with the seasonings, tomato paste, tomatoes, beans, and water. Because this version has not been tested in a slow cooker, cooking time and liquid amounts may need adjustment. For the most reliable texture, cook the macaroni separately and stir it in with the cheese near the end.
This recipe is best suited to the stovetop as written because the macaroni is cooked separately and the cheese is added at the end.
♻️ Leftovers: Turn leftover Chili Mac into another easy meal by adding a little extra cheese and your favorite toppings.
You can also serve smaller portions with a salad or vegetables to stretch the leftovers into another family dinner.
📝 Notes: This recipe has a little spice. For a milder Chili Mac, replace the diced tomatoes with green chiles with regular diced tomatoes and use a mild chili seasoning packet.
Try topping individual servings with fresh cilantro, sliced jalapeños, sour cream, crushed tortilla chips, crackers, taco sauce, salsa, or guacamole.
Corn or additional vegetables can also be added for an easy variation.
Nutrition
Calories: 574kcal | Carbohydrates: 64g | Protein: 33g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 672mg | Potassium: 1305mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1056IU | Vitamin C: 28mg | Calcium: 320mg | Iron: 7mg
