Let me tell you about the dinner that saved my reputation at a cabin getaway with friends. We’d been snowed in, supplies were dwindling, and it was my turn to cook. Panic set in until I discovered some ground beef, a box of elbow macaroni, and a few canned goods in the pantry. That night, my thrown-together chili macaroni had everyone scraping their bowls clean and declaring me the weekend’s culinary champion. This humble dish has since become my go-to recipe for those nights when I need something hearty, comforting, and crowd-pleasing without a ton of effort. It’s the kind of meal that feels like a warm hug in a bowl – perfect for cold evenings, busy weeknights, or anytime you need some serious comfort food magic. Ready to become the dinner hero your family never knew they needed?
Why This Chili Macaroni Will Rock Your World
This isn’t just any pasta dish – it’s the perfect marriage of two comfort food classics that creates something even better than the sum of its parts. The hearty chili elements bring deep, satisfying flavor and plenty of protein, while the macaroni makes it filling and gives you that nostalgic pasta goodness. The best part? It all comes together in ONE POT (hello, minimal cleanup!) and is ready in about 30 minutes, making it perfect for busy weeknights when you want something substantial but don’t have hours to spend in the kitchen. It’s also incredibly adaptable to whatever you have on hand and tastes even better the next day, making it meal-prep magic. Whether you’re feeding picky kids, hungry adults, or need to stretch your grocery budget, this chili mac has your back.
Chili Macaroni
Equipment
- Large Dutch oven or deep skillet with lid
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked (about 8 oz)
- 1 cup shredded cheddar cheese, plus more for topping
- Salt and pepper to taste
- Optional toppings: sour cream, sliced green onions, diced avocado, crushed tortilla chips
Instructions
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
- Add ground beef and break it apart with a wooden spoon. Season with a pinch of salt and pepper. Brown the meat until no pink remains, about 5-7 minutes.
- Add the diced onion and bell pepper to the pot with the beef. Cook until vegetables begin to soften, about 3-4 minutes.
- Stir in the garlic and spices (chili powder, cumin, oregano, paprika, and cayenne if using). Cook for 1 minute until fragrant, stirring constantly to prevent the spices from burning.
- Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot – that's flavor gold!
- Add the kidney beans and stir to combine.
- Bring the mixture to a boil, then add the uncooked elbow macaroni. Stir well to make sure all the pasta is submerged in the liquid.
- Reduce heat to medium-low, cover, and simmer for about 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking and make sure the pasta cooks evenly.
- Once the pasta is tender, remove the pot from the heat. If the mixture seems too thick, add a splash more broth. Too thin? Let it simmer uncovered for a few more minutes.
- Stir in 1 cup of shredded cheese until melted and well-incorporated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, topped with additional shredded cheese and your choice of toppings. Watch it disappear!
Notes
- Beef options: While 80/20 ground beef gives the best flavor, you can use leaner beef or even ground turkey for a lighter version.
- Pasta pointers: Elbow macaroni is traditional, but any short pasta like shells, rotini, or farfalle works well too. Just adjust cooking time accordingly.
- Make ahead magic: This chili mac actually tastes even better the next day! The pasta will absorb more liquid as it sits, so you may need to add a splash of broth when reheating.
- Freezer friendly: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently with a little extra liquid.
- Spice control: As written, this recipe is mildly spicy. Adjust the cayenne pepper up or down to suit your heat preference, or offer hot sauce at the table for people to customize their bowls.
Common Mistakes to Avoid
- Overcooking the pasta. Since the pasta cooks directly in the sauce, it can go from perfect to mushy quickly. Start checking it a minute or two before the recommended cooking time is up.
- Not stirring enough during cooking. The pasta can stick to the bottom of the pot and burn if left unattended. Give it a good stir every few minutes to ensure even cooking.
- Adding too much liquid. If your chili mac seems too soupy, don’t worry! Let it sit for about 5 minutes after cooking – the pasta will continue to absorb liquid and the sauce will thicken as it cools slightly.
Variations & Customizations
- Vegetarian Version: Replace the ground beef with 2 cups of finely chopped mushrooms or a plant-based ground meat substitute. Use vegetable broth instead of beef broth.
- Extra Cheesy: Add 4 ounces of cream cheese along with the cheddar for an ultra-creamy version, or use a mix of cheeses like Monterey Jack, pepper jack, or American.
- Loaded Chili Mac: Add 1 cup of frozen corn along with the beans, and top with all your favorite loaded chili toppings: jalapeños, black olives, guacamole, and crushed Fritos corn chips.
FAQs
Can I make this in an Instant Pot?
Absolutely! Use the sauté function to brown the beef and cook the vegetables, then add all ingredients except the cheese. Cook on high pressure for 4 minutes with a quick release. Stir in the cheese after releasing pressure.
What if I don’t have kidney beans?
Any beans work great! Black beans, pinto beans, or even white beans can be substituted. You can also omit them entirely if you prefer.
Can I use pre-made chili as a shortcut?
Yes! If you have leftover chili or canned chili, you can use about 3 cups of it as a base. Add 2 cups of broth and proceed with cooking the pasta in the mixture.
Final Thoughts
There’s something wonderfully nostalgic and comforting about a bowl of chili macaroni. It’s not pretentious food – it’s the kind of practical, satisfying meal that makes everyone at the table happy without breaking the bank or requiring advanced cooking skills. It’s perfect for busy parents, college students, or anyone who appreciates a hearty, flavorful meal that doesn’t demand hours in the kitchen. And while it might not win any gourmet cooking competitions, it will absolutely win the “clean plate club” award at your dinner table. Sometimes the simplest dishes are the ones that become family favorites for generations – and this chili mac is definitely one of those recipes.
