Description
This easy Chili Mac Recipe combines hearty homemade beef chili with tender elbow macaroni and plenty of melted Colby Jack cheese. Made with ground beef, beans, tomatoes, and flavorful spices in one pot, it’s a comforting family-friendly dinner perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- Olive oil
- 1 medium sweet onion, finely diced
- 1 small poblano pepper or green bell pepper, seeded and diced
- 3 medium cloves garlic, minced
- 1 (1.25 oz) chili seasoning packet (such as McCormick’s or similar)
- 1 tsp salt
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp lemon pepper or black pepper
- 1 tsp Mexican oregano or Italian oregano
- 1 tsp ground cumin
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (10 oz) can diced tomatoes and green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- 1 cup beef stock or water
- 8 oz elbow macaroni, cooked to al dente
- 2 cups shredded Colby Jack cheese
- Optional garnishes: jalapeño slices, sour cream, additional cheese, and chopped cilantro
Instructions
- Drizzle olive oil into a 6-quart Dutch oven or similar heavy-bottomed pot. Add the ground beef and cook over medium-high heat for 5–8 minutes, until no pink remains.
- Add the onions and poblano or green bell pepper to the pot. Mix well and cook for 5–8 minutes, or until softened. Add the garlic and cook for 30 seconds.
- Add the chili seasoning, salt, granulated garlic, onion powder, smoked paprika, lemon pepper, oregano, and cumin. Stir to combine. Add the tomato paste and mix well.
- Add the crushed tomatoes, diced tomatoes with green chiles, black beans, kidney beans, and beef stock or water. Stir to combine. Bring to a simmer, lower the heat to low, and simmer with the lid slightly offset for 30 minutes, stirring occasionally to prevent sticking.
- Meanwhile, cook the elbow macaroni in salted water according to the package directions until al dente. Drain well.
- After the chili has cooked for 25–30 minutes, add the cooked macaroni and half of the shredded cheese to the pot. Mix well and simmer for 2–3 minutes over low heat.
- Remove from the heat, sprinkle the top with the remaining 1 cup of cheese, and cover. Let stand for 5–10 minutes, or until the cheese has melted.
- Serve hot, garnished with jalapeño slices, sour cream, or your favorite chili toppings.
Notes
- Beef: Ground beef gives this chili mac a hearty flavor. You can use lean ground beef to reduce excess grease.
- Pepper: Use poblano pepper for a mild smoky flavor or green bell pepper for a milder taste.
- Beans: Drain and rinse the black beans and kidney beans before adding them to the chili.
- Spice Level: Adjust the chili seasoning and jalapeño garnish to suit your preferred level of heat.
- Pasta: Cook the macaroni just until al dente so it doesn’t become too soft when simmered with the chili.
- Cheese: Colby Jack melts beautifully, but cheddar or Monterey Jack can also be used.
- Consistency: Add a little extra beef stock or water if you prefer a thinner chili mac.
- Serving: Top with sour cream, jalapeños, chopped cilantro, or extra shredded cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Southern