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Chili Mac

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pastas•american•contains meat, contains dairy, contains gluten, nut-free
45 minutes•6 servings•

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium yellow onion – finely chopped
  • 3 cloves garlic – minced
  • 1 pound ground beef (85% lean)
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 28 ounces canned diced tomatoes – with juices
  • 15 ounces canned kidney beans – drained and rinsed
  • 2 1/2 cups low-sodium beef broth
  • 12 ounces elbow macaroni
  • 2 cups sharp cheddar cheese – shredded
Chili Mac

Instructions

  1. 1.

    Heat the vegetable oil in a large heavy pot over medium heat until shimmering, 1–2 minutes.

  2. 2.

    Add the finely chopped onion and cook, stirring, until translucent and lightly golden, 5–7 minutes.

  3. 3.

    Stir in the minced garlic and cook until fragrant, about 30 seconds.

  4. 4.

    Add the ground beef, kosher salt, and black pepper; cook, breaking up the meat, until browned with no pink remaining, 6–8 minutes. Spoon off excess fat if needed.

  5. 5.

    Sprinkle in the chili powder, ground cumin, paprika, dried oregano, and cayenne pepper; cook, stirring, to bloom the spices, 1 minute.

  6. 6.

    Stir in the tomato paste and cook until darkened and sticky, 1–2 minutes.

  7. 7.

    Add the canned diced tomatoes with their juices, the drained and rinsed canned kidney beans, and the low-sodium beef broth; bring to a boil over medium-high heat.

  8. 8.

    Stir in the elbow macaroni, reduce heat to maintain a lively simmer, and cook uncovered, stirring frequently to prevent sticking, until the pasta is al dente and the sauce is thick and hearty, 12–15 minutes.

  9. 9.

    Remove from the heat and stir in the shredded sharp cheddar cheese until melted and glossy, 1–2 minutes. Let stand 2–3 minutes to settle, then serve hot.

Chili Mac combines a robust, mildly spicy beef-and-bean chili with tender elbow macaroni for a comforting, all-in-one bowl. The sauce is tomato-forward, aromatic with chili powder and warm spices, and finished with cheddar for a creamy, cohesive texture. It delivers the savoriness of classic chili and the satisfaction of a pasta dish, making it weeknight-friendly and crowd-pleasing.

The dish is rooted in American home cooking, especially the Midwest and South, where skillet and one-pot meals became staples in the 20th century. It sits on a spectrum between American goulash and diner-style chili, reflecting pantry ingredients and economical cooking. Over time, versions emerged from lunch counters to school cafeterias, with cheese-topped stovetop renditions becoming the most familiar in many households.