Easy Cozy Chili Mac Recipe (One Pot, 30 Minutes)
Well, when someone requests chili mac, I’m not going to say no!
This easy homemade chili mac brings together everything you love about a classic bowl of chili with tender elbow macaroni, ground beef, beans, and plenty of cheesy goodness. It’s hearty, comforting, and super cozy and delish! 🙂
The Coziest Bowl of Chili Mac
It’s got all those classic chili flavors, tender elbow macaroni, and I always finish mine with a generous handful of freshly shredded Colby Jack.
Think of your favorite homemade chili, but with pasta mixed right in! The combination of chili powder, cumin, oregano, garlic, and a little brown sugar gives this dish so much flavor. Kidney beans and chili beans make it extra hearty, while the tomato-based sauce keeps everything nice and saucy.
And obviously, don’t skimp on the cheese!
My Easy Pasta Swap
Lately i’ve been loving Carbe Diem which I’ve been using as an easy swap in our pasta dishes! I’m using their elbows for this one, I love how big they are to really hold onto the saucy goodness.
You still get that classic pasta taste and texture, but with 55% fewer net carbs than the leading traditional pasta brand and 24 grams of dietary fiber per serving.
Even my picky eaters are on board, and they’ve mentioned their tummies feel better after eating it!
So if you’re looking for an easy pasta swap, definitely give Carbe Diem a try!
Tips for the Best Chili Mac
Don’t overdo the liquid:Â You want a thick, hearty, saucy chili mac rather than a soupy one!
Toast your spices:Â Letting the seasonings toast with the garlic and peppers for a minute or two helps bring out their flavor.
Don’t rush the simmer: Give the chili mixture about 15–20 minutes to simmer before adding the pasta. This gives all those flavors time to come together.
Keep an eye on the pasta:Â Different pasta brands can have slightly different cooking times, so check for doneness as you go.
Go for freshly shredded cheese:Â It melts so much better than pre-shredded cheese, and Colby Jack is my favorite for this recipe.
Frequently Asked Questions
How do I know when chili mac is done?
The macaroni should be al dente, and the chili mixture should be thick and saucy without being overly watery. The sauce will continue to settle and thicken a bit as it sits.
Can I make this chili mac less spicy?
Yes! Skip the optional jalapeño and reduce or omit the cayenne pepper. You can also choose mild chili beans instead of hot.
What cheese is best for chili mac?
I love freshly shredded Colby Jack, but cheddar or a Mexican-style cheese blend would also be delicious!
Can I make chili mac ahead of time?
You can prepare the chili mixture ahead of time and refrigerate it. When you’re ready to serve, reheat the chili and add the pasta. This helps keep the macaroni from soaking up too much sauce while sitting in the fridge.
Chili Mac
Print Recipe
Ingredients
- 4 tbsp oil
- 1 yellow onion diced
- 1-2 jalapeño peppers finely chopped optional
- 1 red bell pepper diced
- 2-4 garlic cloves minced
- 1 t dried parsley
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 lb ground beef
- 14 oz diced tomatoes
- 1 1/4 Cup Water
- 1 1/4 Cup Tomato Juice
- 15 oz tomato sauce
- 16 oz kidney beans drained and rinsed
- 16 oz Chili beans mild or hot depending on desire
- 1 T brown sugar
- 1 packet spanish style seasoning
- 1/2 t beef bouillon
- 1/2 t chicken bouillon
- 8 oz elbow Carbe Diem elbow pasta uncooked
Instructions
- In a large skillet, heat oil. Once shimmering, add onion and peppers. Once they are becoming tender, add garlic, parsley, chili powder, oregano, and cumin. Allow to toast for about a minute or two.
- Add in ground beef and continue cooking until cooked through. Then add in beans, tomato juice, water, tomato sauce, and diced tomatoes.
- Mix everything well. Then add in brown sugar, Spanish-style seasoning, and both bouillons. Bring to a simmer—salt and pepper to taste.
- Simmer for around 15-20 minutes.
- Add elbow macaroni, cover and cook for 9-12 minutes or until the macaroni is al dente.
- It should be nice and saucy but not super watery (check my vid on insta for the vibe). Turn off the heat but leave the pot on the stove. Serve and top with cheese!
