Chili Mac is one of those dishes that remind you of something you ate as a child. My mom never made Hamburger Helper, but I guess this is kind of similar. Classic chili is delicious on its own, but mixing it with pasta and cheddar cheese is next level. You can make this vegetarian, by using plant-based meat or take the classic route and use ground beef or turkey. Whatever you decide it’s tasty, easy, and it’s a family favorite.
Here’s what you need to make Chili Mac:
First, I start by making a simple chili recipe. You will need some fresh garlic and about half an onion finely diced. Next, ground meat. I like to use the plant-based substitute “Impossible Meat”, but ground beef or ground turkey is more common. All work in the recipe it just depends on your preference. If you have been wanting to try a plant-based option this is a great time. Ground up with onions, garlic, and spices you won’t be able to tell the difference.
The spices are classic. You’ll need chili powder, cumin, salt, and a little cayenne pepper for heat. In addition to the spices, you need one large can of crushed tomatoes and a small can of tomato sauce. For the beans, I like a combination of both Kidney beans and white beans. You can use whatever beans you like. Just be sure to drain and rinse the beans before adding them to the chili.
For the “Mac” part of the recipe, I use elbow macaroni. This classic noodle is commonly used in macaroni and cheese recipes. You can try other kinds of pasta, but I prefer these because the sauce from the chili gets trapped inside so you get a flavorful bite every time.
Since this is a one-pot chili mac recipe you cook the noodles in the same pot as the chili. In order to do this you need some kind of liquid. I use vegetable broth, but chicken broth, beef broth, or even water will work. I prefer using a broth for the added flavor, but I have used water in the past and it’s still good. You may think there is too much liquid at first, but you need enough for the noodles to cook, plus the noodles absorb most of it and it helps keep the chili from thickening too much.
Here’s how to make this easy chili mac:
To begin with, grab a large pot or dutch oven. Heat oil over medium heat. Once that is warm add the diced onion. You can use white or yellow onions. Cook the onion until it is soft and translucent. This takes about 5 minutes. Next, add the minced garlic and cook it for about 30 seconds. Garlic can burn fast, so stir it around to avoid this from happening.
Now, add the ground meat. Break up the meat into small pieces using the back of a wooden spoon or spatula. Add in the spices and give it all a good stir. You want the spices to combine with the meat. Cook this until the meat is no longer pink. If you are using ground beef there may be some excess grease that you will want to get rid of. You can drain the grease by using a spoon to remove most of the excess fat.
Once the meat has been cooking for about 5 minutes or so and is not pink, add the crushed tomatoes, tomato sauce, broth, and uncooked macaroni noodles. Bring this to a rapid simmer, lower the heat, and cook for about 12 minutes until the macaroni pasta is just al dente. This means the noodles still have a bite to them. They should not be mushy or falling apart. They will continue to soften and cook as the chili sits. So it is essential not to overcook them.
Now that the noodles are cooked turn off the heat and add in half of the grated cheddar cheese. Stir to combine. Top the chili Mac with the remaining cheese and put the lid back on until the cheese is melted. This will only take a couple of minutes. Once the cheese is melted scoop it into bowls and serve hot. Feel free to add your favorite toppings-although you don’t need any. You can top this with a dollop of sour cream, hot sauce, tortilla chips, or anything that you like.
This easy dinner is something the whole family will love. It’s the perfect comfort food when the weather is chilly or rainy. I find this to be a great recipe and I hope you do too!
More recipes to try!
Chili Mac
Classic chili meets mac & cheese in this one-pot recipe. Warm, comforting, and delicious.
Ingredients
- 2 garlic cloves, minced
- 1/2 large onion, minced
- 1 lb. ground meat (beef, turkey, or impossible meat)
- 2 tbsps chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1- 28 oz. can crushed tomatoes
- 1- 8 oz. can tomato sauce
- 1- 15 oz. can kidney beans, drained and rinsed
- 1- 15 oz. can white beans, drained and rinsed
- 2 1/2 cups broth/stock (chicken, vegetable, or water)
- 8 oz uncooked elbow noodles (about 2 cups dry)
- 2 1/2 -3 cups cheddar cheese
Instructions
1. In a large pot, warm olive oil and then add onion and cook until soft. About 5 minutes.
2. Add garlic, stirring until fragrant. Cook for about 30 seconds.
3. Add ground meat and break it up with a wooden spoon into small pieces.
4. Add chili powder, cumin, salt, and cayenne pepper. Stir to combine. Cook until the meat is no longer pink. About 5 minutes.
5. Add crushed tomatoes, sauce, stock, and uncooked noodles. Bring to a rapid simmer then turn the heat down to medium-low.
6. Cover and cook for about 12 minutes until just al dente. (The noodles will still have a bite)
7. Turn off the heat and stir in half of the cheese.
8. Once the cheese is melted and combined, top with the remaining cheese and put the lid back on until the cheese melts.
9. Serve in bowls and garnish with more cheese if desired. Can also be topped with jalapeños, sour cream, or diced onion.
Notes
1. Any type of ground meat can be used. I prefer a vegetarian version and use “Impossible Meat.”
2. After browning the ground meat drain off any excess fat if necessary. This tends to only be an issue when using ground beef.
3. Any kind of stock or broth can be used. I recommend vegetable, chicken, or even water.
