Name: Chili Mac
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; ¾ pounds lean ground beef; 2½-3 teaspoons chili seasoning mix, or taco seasoning; ¼ teaspoon smoked paprika; 4 ounces diced green chilies; 1 cup canned diced tomatoes; 1½ cups vegetable broth, or beef broth; 1 teaspoon vegetable bouillon powder, or beef bouillon powder; 3 ounces tomato paste; 14 ounces can of black beans, rinsed, drained; 1 cup elbow macaroni; ½ cup shredded cheddar cheese; 1 teaspoon lime juice; salt and freshly ground black pepper, to taste; sour cream; pickled jalapenos; shredded cheddar cheese; chopped cilantro, for garnish

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Chili Mac is a comforting and hearty dish that brings together the best of two worlds—chili and macaroni and cheese. This fabulous fusion boasts a rich, meaty flavor, the satisfying chew of pasta, and a lovely warmth that makes it a go-to meal during cooler months. Whether you’re winding down after a long day, hosting a casual gathering, or looking for a kid-friendly dish, this easy recipe is sure to impress.

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I first stumbled upon Chili Mac during a cozy family dinner, and its delightful blend of flavors instantly won me over. As soon as I took my first bite, I knew this dish would become a staple in my kitchen. It’s not just full of bold flavors, but it’s also incredibly simple to whip up using ingredients you may already have on hand. Plus, it’s budget-friendly, ensuring that you can feed your family without breaking the bank. Let’s get cooking and discover why this recipe is a must-try!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chili Mac
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chili Mac

Why You’ll Love This Recipe

Simple & Quick: Ready in about 35 minutes, this dish fits perfectly into busy weeknight dinners.
Irresistible Flavor: Imagine a delightful combination of savory beef, zesty tomatoes, and creamy cheese. Yum!
Eye-Catching Appeal: The vibrant colors from the green chilies and fresh cilantro make this Chili Mac stand out on your table.
Flexible Serving: Great for lunch, dinner, or even as a potluck dish. It’s a hit anytime!
Diet-Friendly Options: Easily made gluten-free with specific pasta options or substituted for a vegetarian version.

Ingredients You’ll Need

1 tablespoon olive oil – This helps sauté the onions and garlic, adding flavor and preventing sticking.
1 onion, finely chopped – A fresh onion adds a lovely sweetness to the dish.
2 cloves garlic, minced – Garlic gives a fragrant punch that complements the beef.
¾ pounds lean ground beef – Use lean beef for a less greasy texture; ground turkey or chicken can be substitutes.
2½–3 teaspoons chili seasoning mix, or taco seasoning – This spice mix is essential for imparting that classic chili flavor.
¼ teaspoon smoked paprika – Adds a depth of flavor with a slight smokiness.
4 ounces diced green chilies – Brightens up the dish with a subtle kick.
1 cup canned diced tomatoes – This adds acidity and moisture.
1½ cups vegetable broth, or beef broth – For a savory base; chicken broth works too.
1 teaspoon vegetable bouillon powder, or beef bouillon powder – Enhances the broth’s flavor; use low-sodium for a healthier option.
3 ounces tomato paste – Thickens the dish and gives rich tomato flavor.
14 ounces can of black beans, rinsed, drained – Provides protein and texture.
1 cup elbow macaroni – The classic pasta that catches all the delicious sauce; gluten-free pasta is a great alternative.
½ cup shredded cheddar cheese – The creamy cheese brings everything together and adds a rich finish.
1 teaspoon lime juice – Just a splash brightens up the overall flavor.
Salt and freshly ground black pepper, to taste – Essential for seasoning.
Sour cream – Adds a creamy, tangy touch when serving.
Pickled jalapeños – For those who like an extra kick.
Shredded cheddar cheese – A second sprinkle of cheese is always a good idea!
Chopped cilantro, for garnish – Fresh herbs lighten the dish and add color.

How to Make Chili Mac

Brown the Beef: In a Dutch oven or cooking pot, heat 1 tablespoon of olive oil over medium-high heat. Add the finely chopped onion and cook for about 3-4 minutes until softened. Then, stir in the minced garlic and cook for another 15 seconds until fragrant. Add the ¾ pounds of lean ground beef and cook, breaking it up, for about 6 to 8 minutes, until browned.
Season the Beef: Sprinkle the 2½–3 teaspoons of chili seasoning mix and the ¼ teaspoon of smoked paprika over the beef. Stir everything together and cook for 1 minute, allowing those spices to bloom.
Add the Rest of the Ingredients: Stir in the 4 ounces of diced green chilies, 1 cup of canned diced tomatoes, 1½ cups of broth (vegetable or beef), 1 teaspoon of bouillon powder, and 3 ounces of tomato paste. Mix well.
Cook: Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. You want the flavors to meld nicely.
Add the Beans and Macaroni: Once simmering, stir in the 14 ounces of black beans and 1 cup of elbow macaroni. Mix thoroughly and cook until the pasta is tender, about 8 minutes. Make sure to stir occasionally to prevent the pasta from sticking to the bottom. Season with salt and pepper to taste.
Add the Cheese: Once the pasta is cooked, stir in ½ cup of shredded cheddar cheese. Remove the pot from heat, and once the cheese melts, add the 1 teaspoon of lime juice.
Serve: Serve warm, topped with pickled jalapeños, a dollop of sour cream, an extra sprinkle of shredded cheddar cheese, and a garnish of chopped cilantro.

Storing & Reheating

Once you’ve savored your Chili Mac, you can store any leftovers at room temperature for up to 2 hours. For refrigeration, place it in an airtight container, where it will stay fresh for about 3 to 4 days. If you’d like to freeze it, portion the dish into freezer-safe containers and it can last up to 3 months. When you’re ready to enjoy those leftovers, reheat in a saucepan over medium heat until warmed through, about 5–10 minutes. You may find the texture changes slightly, but adding a splash of broth while reheating can help refresh it.

Chef’s Helpful Tips

Watch the cooking time closely for the macaroni; overcooking can lead to mushy pasta. Aim for al dente.
Always taste and adjust the seasoning before serving; chili powder, bouillon, and salt can vary in intensity.
If using canned beans, make sure they are well-rinsed to reduce sodium levels and improve the flavor.
Feel free to spice it up with some cayenne pepper or hot sauce if you enjoy more heat!
This dish can easily be made a day ahead; just reheat on the stovetop with a bit of added broth or water.

Chili Mac truly brings together simplicity and satisfaction. It’s one of those delightful meals that warms the heart and fills the stomach without a fuss. Take a moment to experiment with your favorite toppings, or throw in some extra veggies if you prefer. Cooking is all about making it your own, and I can’t wait for you to enjoy this delicious recipe!

Recipe FAQs

Can I make Chili Mac ahead of time?

Absolutely! This dish is perfect for meal prep. You can prepare it a day before and store it in the fridge. Just reheat it on the stovetop, adding a little broth if needed to maintain moisture.

Is there a way to make this recipe vegetarian?

Yes, you can easily adapt this Chili Mac by omitting the ground beef and substituting it with chopped mushrooms, lentils, or additional beans for protein. Use vegetable broth and ensure your cheese is vegetarian-friendly.

How can I store leftovers for the best taste?

To keep your Chili Mac tasting great, store it in an airtight container in the fridge for up to 4 days. You can also freeze it in portions for up to 3 months. When reheating, stir in a splash of broth to refresh the texture.

What toppings do you recommend for Chili Mac?

Top your Chili Mac with sour cream, a sprinkle of shredded cheddar cheese, and some chopped cilantro. For a spicy kick, pickled jalapeños or hot sauce are fantastic choices!

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