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Nothing satisfies like a steaming pot of easy chili mac on a busy weeknight when you want hot comfort in under an hour. It is hearty enough for dinner and packs in everything kids and grownups love about chili and mac and cheese all in one bowl—plus you only need one pot to make it happen.
Since first making this for a crowded game night I have never seen leftovers. My niece asked if I would show her how to make it so she could take the tradition college with her.
Ingredients
- Olive oil: gives everything a silky base and brings flavors together. Use extra virgin for the richest taste.
- Onion: diced for savory sweetness. Choose firm heavy onions for best results.
- Garlic: fresh minced adds depth. Use plump cloves for the most aroma.
- Bell pepper: brings brightness and color. Go for one that feels heavy and glossy.
- Ground beef: the comforting classic choice. Choose eighty to eighty five percent lean for flavor and juiciness.
- Chili powder: brings warm heat. Adjust the amount to suit your taste.
- Cumin: earthy and grounding. Use freshly opened ground cumin for punch.
- Smoked paprika: adds subtle smokiness. If possible, choose the Spanish variety.
- Crushed tomatoes: give the sauce body. Use good-quality canned tomatoes for rich flavor.
- Tomato sauce: smooths things out. Look for one with no added sugar.
- Kidney beans: tender and nutty. Rinse and drain well. Choose beans with glossy skins and no dents.
- Beef broth: boosts flavor and ties everything together. Go for low sodium if you want to control salt.
- Elbow macaroni: is the classic pasta shape that holds sauce. Choose a sturdy brand.
- Cheddar cheese: sharp and tangy or Monterey Jack for creaminess. Buy block cheese and shred it yourself for the best melt.
- Mozzarella cheese: gooey and melty. Shredding fresh from a block helps avoid clumps.
- Salt and pepper: balances and brings out all the flavors. Always taste and adjust at the very end.
Step-by-Step Instructions
- Warm the Pot
- Pour olive oil into a large pot and heat over medium. Add diced onion and cook slowly for several minutes, stirring frequently, until softened and translucent. This is the starting layer of flavor.
- Build Aromatics
- Stir in the minced garlic and bell pepper. Let them sizzle for sixty seconds while stirring. You will know it is right when the smell fills your kitchen.
- Brown the Meat
- Add ground beef to the pot. Break it up with a wooden spoon and cook until all the pink is gone. As some fat renders out, keep stirring until the meat is browned and crumbly. This step adds so much flavor.
- Spice the Mixture
- Sprinkle in chili powder, cumin, and smoked paprika. Stir well and let them toast with the meat and veggies for about one to two minutes. The spices will bloom in the hot oil and become more fragrant.
- Combine Chili Base
- Pour in crushed tomatoes, tomato sauce, kidney beans, and beef broth. Stir the mixture until it is combined. Bring everything up to a boil for just a moment.
- Cook the Pasta
- Tip in the uncooked elbow macaroni. Stir once or twice then lower the heat to medium. Simmer gently for ten to twelve minutes, stirring occasionally so the pasta cooks evenly and does not stick. Wait until the pasta is just barely al dente and the sauce is thickened.
- Melt the Cheeses
- Take the pot off the heat. Add half a cup cheddar and three quarters cup mozzarella a little at a time, stirring after each handful so it melts smoothly into the sauce. Sprinkle the rest of each cheese on top. Cover with a lid for two minutes to let the cheese melt and make a bubbly topping.
- Season and Serve
- Taste and adjust salt and pepper as needed. Serve in bowls and add any favorite toppings. Enjoy while hot.
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My personal favorite is how the smoked paprika ties the whole dish together and feels like a secret upgrade. The first time I made this with my nephew he insisted on grating the cheese himself and we ended up doubling the amount—no regrets.
Storage Tips
Chili mac stores very well in the fridge for up to four days. Let it cool before transferring to an airtight container. It reheats best on the stove with a splash of broth or water although the microwave works in a pinch. I have frozen leftovers in single portions too and they come out just as tasty.
Ingredient Substitutions
If you want a lighter version try ground turkey instead of beef. For a vegetarian approach go with plant-based crumbles or double the beans. Mix up the cheese with pepper jack for extra kick or swap in white cheddar for a sharper bite. Use pinto or black beans if kidney beans are not your favorite.
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Serving Suggestions
Serve with a dollop of sour cream and a sprinkle of green onions for added freshness. Corn chips are perfect for scooping. I love adding a few pickled jalapenos or a dash of hot sauce to each bowl for more heat. This dish is fun for potlucks or a crowd because everyone can top it just how they like.
Cultural Context
Chili mac was born as an American comfort food classic combining two favorites. It first became popular with families and diners in the Midwest who needed hearty one-pot meals. Over time it has grown into a beloved go-to across kitchens everywhere for its adaptability and crowd-pleasing power.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with penne, shells, or rotini. Just check for doneness as cook times vary.
- → How can I make this meal spicier?
Add extra chili powder, a splash of hot sauce, or a pinch of red pepper flakes to the pot for more heat.
- → Is it possible to make this dairy-free?
Yes, simply use a dairy-free cheese alternative that melts well, or omit cheese for a lighter version.
- → Which beans work well besides kidney beans?
Black beans or pinto beans are great substitutes for kidney beans and offer similar texture and flavor.
- → Can this meal be made ahead?
Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
- → Can I swap the ground beef?
Absolutely! Use ground turkey, chicken, or vegetarian crumbles for a lighter or meatless option.