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When you're in need of something filling and extra cheesy but really want to skip a pile of dirty dishes, Chili Mac has your back. It's got all the rich, savory stuff you love in chili mixed with creamy, soft noodles. Kinda like two favorites mashed into one bowl—no fussing with multiple pots or pans. Honestly, my crew never stops talking about how good it is.
The first cold day I put this together, my kids didn’t even leave a drop behind. Ever since then, we make this for movie marathons or when rain keeps us inside.
Cozy Ingredients
- Salt and pepper: Sprinkled on for the finishing touch, let everyone pick their own amount—trying kosher salt and fresh pepper is worth it
- Mozzarella cheese: Grate a block if you can for the stringiest pull, but bagged will do if you're in a pinch
- Cheddar cheese: Gives you a big burst of flavor—rubbing your own from a block makes it melt much better
- Elbow macaroni: Those little noodles are perfect for catching all the saucy bits, but any small shape can work in a pinch
- Beef broth: Helps cook everything and boosts the flavor—grab low-salt if you want to taste as you season
- Kidney beans: Rinse canned ones to ditch some of the salt, and you get filling protein and extra fiber
- Crushed tomatoes and tomato sauce: Builds up all that saucy goodness—pick cans without a bunch of extras
- Smoked paprika: A little sprinkle gives the whole thing a hint of smokiness—Spanish paprika is my pick
- Cumin: It’s got rich, earthier notes, so grab ground cumin that actually smells strong
- Chili powder: Brings the classic bold flavor, fresher blends taste best
- Ground beef: Not too lean is key, or you’ll miss those deep, meaty flavors
- Bell pepper: Adds color and some subtle sweetness, any color is fun but I keep going back to red
- Garlic: Adds zip all over—use real cloves for max punch
- Onion: Sweetens up as you cook it, and gives a tasty start—try a firm, shiny one
- Olive oil: Stops anything from sticking, and pulls out the onion’s flavor, so pick a decent extra virgin one if you can
Simple Steps
- Finish and Serve:
- Spread on the rest of your cheese and cover the pot. Give it a minute or two until everything’s gooey on top. Dish it up hot and maybe load on toppings like scallions or a hit of hot sauce if you want.
- Melt in the Cheeses:
- Once the noodles hit that just-tender spot, take your pan off the stove. Toss in about half of each cheese, a little at a time, mixing until it disappears and pulls the sauce together. Try a bite and add whatever salt or pepper you think it needs.
- Simmer the Sauce and Pasta:
- Dump in the beef broth, beans, crushed tomatoes, and tomato sauce. Give everything a really good mix and let it bubble up. Pour in the dry macaroni and stir again, making sure nothing sticks. Drop the heat a bit and cook uncovered, stirring every so often, for 10 to 12 minutes till the noodles are just cooked and the whole thing thickens up.
- Brown the Beef and Toast the Spices:
- Scootch the onion and peppers to the edge, then drop in beef in little pieces. Nudge the heat to medium-high. Break it up and cook until browned. Pour in the chili powder, cumin, and smoked paprika right over top. Stir things around for a minute so those flavors wake up. It makes all the difference.
- Build the Aromatics:
- Stir in the garlic and bell pepper next. Cook while stirring for about 2 or 3 minutes, just until the garlic starts to smell awesome and the peppers barely soften. Don’t let the garlic darken.
- Sauté the Base:
- Heat olive oil in your biggest pot or a Dutch oven on medium. When it’s wiggly, toss in chopped onion. Cook 5 to 7 minutes and stir now and then until soft and a little see-through. This low and slow moment gives all the flavor for the dish.
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I always go for cheddar here. That tang holds up against the creamy pasta and bulk of the beef. My youngest still lights up when she sees all the melty orange cheese, and now she wants extra every time we make it.
No-Fuss Storage
Let your chili mac cool off before sliding it into a tight container. It hangs out in the fridge for 3–4 days and gets best reheated slowly on the stove with a splash of broth or water to make things saucy again. For longer keeping, pack up single portions in freezer bags, flatten them out, and they’re good for up to two months.
Swap Ideas
Trade the beef for ground turkey or a plant protein if you’d rather skip the red meat or cook for veggie eaters. Swap in black or pinto beans if that’s what’s in your cupboard. Don’t have crushed tomatoes? Use diced ones and blast them with a hand blender real quick.
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Serving Ideas
This fills you up, but adding toppings is fun. Spoon over fresh cilantro, a handful of jalapeño slices, or a scoop of sour cream. Want crunch? Toss in some tortilla chips. A green salad or cooked greens make a solid side.
Background Story
Chili mac popped up in America’s home kitchens where making comfy, quick food mattered. You get the warm, spicy hug of chili and the satisfying feel of noodles all together. It’s one of those meals I grew up eating, and it’s still my family’s comfort pick when it gets chilly outside.
FAQs About the Recipe
- → Can I use a different type of pasta?
Totally! Elbows work great, but shells, rotini, or penne are tasty too. Just keep an eye on it since cooking times might change.
- → How do I make this dish spicier?
Pour in some hot sauce, add more chili powder, or shake in red pepper flakes until it’s as spicy as you want.
- → Can I substitute the ground beef?
For sure! Try ground turkey or chicken, or go for plant-based crumbles if you’d rather.
- → Should I drain the beans first?
Yep! Give your kidney beans a rinse and drain so your dish doesn’t get too salty or watery. Keeps things thick.
- → What toppings go well with chili mac?
Try a sprinkle of diced green onions, some fresh cilantro, extra shredded cheese, a dollop of sour cream, or crushed tortilla chips on top.
- → Can I make chili mac ahead of time?
Sure thing. Stash leftovers in an airtight box for three days. Heat up gently and add a splash of broth if it seems dry.