Easy Chili Mac with Ground Beef and Beans

Chili Mac is more than just a meal; it’s a hug in a bowl, a nostalgic trip back to comfort food’s golden era. There’s a reason why this classic combination of hearty chili and tender pasta has cemented its place in so many hearts and kitchens. It’s the ultimate crowd-pleaser, a dish that effortlessly satisfies cravings for something savory, a little spicy, and incredibly filling. What makes Chili Mac so special? It’s the magical synergy between the robust, flavorful chili – packed with tender ground meat, beans, and a symphony of spices – and the perfectly cooked macaroni, which soaks up all that delicious goodness. Whether you’re looking for a quick weeknight dinner or a satisfying potluck dish, this Chili Mac recipe delivers pure, unadulterated comfort.

We all have those dishes that just feel *right*, and for many of us, that dish is Chili Mac. It’s the kind of food that warms you from the inside out, making even the chilliest evenings feel cozy. The beauty of this beloved dish lies in its simplicity and its incredible versatility. You can customize it to your heart’s content, adding your favorite vegetables or adjusting the spice level to suit your palate. The satisfying chew of the pasta, combined with the rich, complex flavors of the chili, creates a texture and taste sensation that is truly irresistible. Get ready to rediscover the simple joy of a perfectly executed Chili Mac!

Ingredients:

• 1 lb. ground beef (80% lean)
• 1 small onion (diced)
• ½ cup bell pepper (diced)
• 3 cloves garlic (diced)
• 1.25 oz. packet chili seasoning mix (see notes for homemade seasoning)
• 1 tablespoon tomato paste
• 8 oz. tomato sauce
• 14.5 oz. can diced tomatoes (undrained)
• ½ cup chicken broth (can sub beef broth)
• 1 15 oz. can kidney beans, drained
• 2 cups macaroni (uncooked)
• 2 tablespoons butter
• 2 tablespoons flour
• ½ cup heavy cream
• 1 cup milk

Cooking Instructions:

Let’s get cooking! Chili Mac is one of those comfort food classics that’s surprisingly easy to whip up. It’s hearty, flavorful, and perfect for a weeknight meal. We’re going to build layers of flavor, starting with the classic chili base and then bringing in that creamy, cheesy goodness that makes it “Mac.”

Building the Chili Base

Begin by browning the ground beef in a large pot or Dutch oven over medium-high heat. Break it up with a spoon as it cooks. Once it’s nicely browned and no pink remains, drain off any excess grease. This step is important for a cleaner flavor and a less oily final dish.

Next, add the diced onion and bell pepper to the pot with the browned beef. Cook, stirring occasionally, until the vegetables have softened, which usually takes about 5-7 minutes. The aroma starting to fill your kitchen is a good sign! Now, stir in the minced garlic and cook for just about 1 minute more until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Now it’s time to add the chili seasoning mix and tomato paste. Stir everything together well, coating the beef and vegetables. Cook for another minute, allowing the tomato paste to toast slightly. This helps to deepen its flavor. Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes. This simmering time allows the flavors to meld beautifully.

Cooking the Macaroni

While the chili base is simmering, cook your macaroni according to the package directions. Most elbow macaroni will take about 8-10 minutes to become al dente. Drain the cooked macaroni well and set it aside. It’s important to cook the pasta separately so it doesn’t get mushy in the chili, and to ensure we have that distinct macaroni texture.

Creating the Creamy Sauce

In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly. This is making a roux, which will thicken our creamy sauce. The roux should be a pale golden color. Gradually whisk in the milk, a little at a time, ensuring it’s fully incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken. Once it’s thickened, stir in the heavy cream. Cook for another minute or two until heated through and slightly thicker. This creates a luscious, velvety sauce that will bind everything together.

Combining and Finishing

Now for the grand finale! Add the drained kidney beans to the simmering chili base. Stir in the cooked macaroni and the creamy sauce you just made. Gently stir everything together until the macaroni and beans are evenly distributed throughout the chili. Let the Chili Mac simmer for another 5-7 minutes, uncovered, allowing it to thicken slightly and for all the flavors to fully marry. Taste and adjust seasoning if needed. You might want a pinch more salt or pepper depending on your preference and the chili seasoning packet.

Serve your delicious Chili Mac hot! It’s fantastic on its own, but you can also top it with your favorite chili toppings like shredded cheddar cheese, sour cream, chopped green onions, or even a dollop of jalapeños for a bit of a kick. Enjoy this hearty and satisfying meal!

Conclusion:

There you have it! This Chili Mac recipe is an absolute winner for so many reasons. It’s incredibly hearty, deeply flavorful, and surprisingly easy to whip up, making it perfect for busy weeknights or casual weekend gatherings. The combination of tender pasta, savory ground meat, and that comforting chili goodness creates a dish that’s sure to satisfy everyone at the table. Plus, it’s a fantastic canvas for your creativity!

I love serving this Chili Mac piled high in bowls, maybe with a dollop of sour cream, a sprinkle of shredded cheddar, and some fresh chopped chives. For a bit more crunch, a side of cornbread or even some crushed tortilla chips works wonders. Don’t be afraid to experiment! You can easily swap out the ground beef for ground turkey or even a plant-based crumble for a vegetarian twist. Add in some diced bell peppers or corn for extra texture and flavor. I truly encourage you to give this comforting and delicious Chili Mac a try – I know you’ll love it as much as I do!

Frequently Asked Questions:

Can I make this Chili Mac ahead of time?

Absolutely! Chili Mac often tastes even better the next day as the flavors meld together. You can prepare the entire dish and refrigerate it for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a little thick.

What kind of pasta is best for Chili Mac?

While most short pasta shapes will work well, I find elbow macaroni is the classic choice for a reason – it holds the chili sauce perfectly. Other good options include rotini, penne, or cavatappi. Just be sure to cook the pasta according to package directions until al dente.

Chili Mac

A hearty and flavorful comfort food classic combining chili and macaroni for a satisfying meal.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
6 servings

Ingredients

• 1 lbs. ground beef (80% lean)
• 1 small onion (diced)
• ½ cup bell pepper (diced)
• 3 cloves garlic (diced)
• 1.25 oz. packet chili seasoning mix
• 1 tablespoon tomato paste
• 8 oz. tomato sauce
• 14.5 oz. can diced tomatoes (undrained)
• ½ cup chicken broth
• 1 15 oz. can kidney beans, drained
• 2 cups macaroni (uncooked)
• 2 tablespoons butter
• 2 tablespoons flour
• ½ cup heavy cream
• 1 cup milk

Instructions

1. Step 1
   In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Step 2
   Add the diced onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Stir in the diced garlic and cook for 1 minute more until fragrant.
3. Step 3
   Stir in the chili seasoning mix and tomato paste. Cook for 1 minute, stirring constantly.
4. Step 4
   Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
5. Step 5
   Add the drained kidney beans and uncooked macaroni to the pot. Stir well and bring back to a simmer. Cover and cook for 15-20 minutes, or until macaroni is tender, stirring every few minutes to prevent sticking.
6. Step 6
   While the chili mac is simmering, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the heavy cream and milk until smooth. Cook, stirring, until thickened, about 3-5 minutes.
7. Step 7
   Pour the cream sauce into the chili mac and stir until well combined and heated through. Serve hot.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.