Chili Mac

Chili Mac is a quick, EASY, family-friendly dinner recipe featuring ground beef, beans, pasta, and cheese in a zippy tomato sauce made in just ONE PAN!

Chili Mac with text overlay.


 

If you love chili, you'll also enjoy Homemade Chili Seasoning Mix, Slow Cooker Beefy 3-Bean Chili, and All-Natural Chili Cheese Dip!

Now that school is back in session, I'm happy to report that we're back to weekly meal planning and nightly dinner making around here. I've always been a huge fan of quick-to-make, one-pot recipes that start with a simple pound of ground beef. But lately, I've been feeling like we need some new additions to our usual rotation. So today I'm happy to introduce this easy, yummy, classic Chili Mac!

Big scoop of Chili Mac suspended over pot.

I mean, who doesn't love chili?

And pasta?

And cheese?

Because those are basically the separate components that this recipe magically combines. Kid-friendly and family-friendly and cook-friendly and clean-up-friendly, all in one fell swoop.

Bowl filled to the brim with spoon sticking out.

How to Make Chili Mac

And have I mentioned how effortless it is to make this Chili Mac recipe?

  1. Start out by browning your ground beef (or turkey) in a skillet along with some fresh minced garlic.
  2. Once the meat is cooked, you basically just dump in all of the other ingredients: canned kidney beans, tomato sauce, crushed tomatoes, diced green chiles, elbow macaroni, and seasonings.Close-up of Chili Mac in skillet.
  3. Stir everything together and simmer for 10 or so minutes until the pasta is tender. Then sprinkle with a generous mound of grated cheese.

And that's it!

Sprinkling grated cheese on top.

We thought this Chili Mac had the same amount of "kick" as mild chili, which was perfect for the kids. But feel free to tweak the spices -- increasing or decreasing the heat -- to your liking (see more on that in Tips & Tricks below).

Overhead view of Chili Mac in skillet sprinkled with cheese.

Serving Suggestions

Dinner in 20 minutes! As a bonus, my whole family loved this Chili Mac recipe.

We thought it was extra yummy with a small dollop of sour cream and a sprinkle of cilantro. And we balanced the heartiness of the meal with a big, leafy salad on the side.

Everyone even fought over leftovers the next day, which isn't always the case!

Chili Mac recipe in skillet with melted cheese on top.

Hearty, comforting, and perfect for busy weeknights, we can't wait to enjoy this Chili Mac all fall and winter long. And if you're stuck in a dinner rut, I hope your crew enjoys it, too!

Close-up in bowl.

Helpful Tips, Tricks, & Equipment

  • When you bring the mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbling (or the pasta won't cook and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed too fast and the bottom may burn). For my stove, this was medium-low heat, adjusting up or down a tad as needed when I would stir every few minutes.
  • Chili powder is generally zippy but not overly spicy. That being said, if you're highly sensitive to heat -- or if your chili powder is hotter than most -- feel free to reduce the amount
  • On the other hand, if you'd like your Chili Mac to pack some heat, feel free to stir in a bit of cayenne or (my favorite!) chipotle chile pepper powder (for a smoky spiciness).
  • I used small whole wheat elbow macaroni in this recipe to make it a bit more wholesome. If you use a different shape or size of pasta -- or if you use regular white pasta instead of whole wheat -- just keep an eye on things and be prepared to slightly tweak the amount of liquid and/or the cooking time.
  • My kids don't care for giant chunks of tomatoes in their food, which is why I often go for crushed as opposed to diced tomatoes. But either will work! And if you have super picky kids who avoid even small tomato pieces, you can always give your chosen canned tomatoes a quick whirl in a mini food processor to puree them before adding them to the recipe.
  • Speaking of canned tomatoes, I always recommend fire-roasted over regular for deeper flavor!
  • I also recommend looking for cans with non-BPA linings (or even glass jars). Tomatoes are very acidic, meaning that any chemicals in the lining of the can are more likely to leach into a tomato product. Luckily, it's getting much easier these days to find canned goods with BPA-free linings!
  • For the beef broth, instead of opening a new carton when I only need 1 cup, I usually just use water plus a spoonful of Organic Better Than Bouillon Beef Base. But since it's salty, I always taste the recipe and stir in additional salt at the end, only if needed (rather than adding a pre-measured amount of salt while the dish is cooking).
  • If you don't have Mexican oregano on hand, you can use regular ol' (Mediterranean) oregano. Either will work just fine!
  • Also feel free to change up the beans and/or cheese in this recipe. Everyone at our house enjoyed it with kidney beans and extra sharp cheddar. But pinto beans or black beans -- and Monterrey Jack or a Mexican cheese blend -- would be tasty as well. And by all means, stir in extra cheese if you prefer!
Skillet of Chili Mac garnished with parlsey.

More One-Pan & One-Pot Dinners

Chili Mac recipe in skillet topped with melted cheese.

Chili Mac

Chili Mac is a quick, easy, family-friendly dinner recipe featuring ground beef, beans, pasta, and cheese in a zippy tomato sauce made in just one skillet!
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 to 6 servings
Calories: 363kcal
Print Pin Rate

Ingredients

  • 1 pound lean ground beef OR turkey
  • 4 cloves garlic, minced
  • 1 (15.5-ounce) can red kidney beans, rinsed & drained
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup beef broth
  • 1 (4-ounce) can diced green chiles
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Mexican oregano
  • 1 cup whole wheat elbow macaroni
  • Salt & freshly ground black pepper, to taste
  • 1 cup (4 ounces) shredded sharp cheddar cheese

Instructions

  • Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant.
  • Drain the grease from the pot and add the beans, tomatoes, tomato sauce, beef broth, green chiles, chili powder, cumin, garlic powder, onion powder, Mexican oregano, and elbow macaroni; stir well to combine. Increase heat to high and bring to a boil, then stir and reduce to a simmer.
  • Simmer, covered, for 10 to 12 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed. Taste and adjust the seasonings, if needed, by stirring in salt and pepper. Sprinkle with the grated cheese and serve immediately.

Notes

  • When you bring the mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbling (or the pasta won't cook and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed too fast and the bottom may burn). For my stove, this was medium-low heat, adjusting up or down a tad as needed when I would stir every few minutes.
  • If you're highly sensitive to heat -- or if your chili powder is hotter than most -- feel free to reduce the amount. On the other hand, if you'd like your recipe to pack some heat, feel free to stir in a bit of cayenne or chipotle chile pepper powder (my favorite -- for smoky spiciness).
  • I used small whole wheat elbow macaroni in this Chili Mac to make it a bit more wholesome. If you use a different shape or size of pasta -- or if you use regular white pasta instead of whole wheat -- just keep an eye on things and be prepared to slightly tweak the amount of liquid and/or the cooking time.
  • For the beef broth, instead of opening a new carton when I only need 1 cup, I usually just use water plus a spoonful of Organic Better Than Bouillon Beef Base. But since it's salty, I always taste the recipe and stir in additional salt at the end, only if needed (rather than adding a pre-measured amount of salt while the dish is cooking).
  • You may use regular (Mediterranean) oregano instead of Mexican oregano, if that's what you have on hand.
  • Also feel free to change up the beans and/or cheese in this recipe, such as using pinto beans, black beans, Monterrey Jack or a Mexican cheese blend.

Nutrition

Calories: 363kcal | Carbohydrates: 37g | Protein: 30g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 828mg | Potassium: 776mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1229IU | Vitamin C: 7mg | Calcium: 216mg | Iron: 5mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Post originally published on August 30, 2018.

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