Go Back
Chili Macaroni

Chili Macaroni

This hearty chili macaroni combines the best elements of two comfort food classics into one satisfying one-pot meal. Ready in just 30 minutes with minimal cleanup, it's the perfect solution for busy weeknights when you want something substantial and delicious.
Print Recipe Pin Recipe
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 6

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.