Save to Pinterest My friend Sarah texted me at 4 PM on a random Tuesday asking if I could throw together something warm and filling for her family dinner that night. I rummaged through my pantry and realized I had everything for chili mac sitting right there, and honestly, it felt like a minor miracle. That first pot I made turned into her go-to request, the kind of dish that quietly wins people over without needing any explanation.
I made this for a game night once and watched people circle back for thirds, barely pausing to chat between bites. That's when I knew this recipe had something special—it's the kind of food that makes people feel taken care of without any fuss on your end.
Ingredients
- 1 lb ground beef: Brown beef gets the foundation right, though ground turkey works beautifully if you're steering lighter. I've learned to break it into tiny pieces as it cooks so the seasoning coats everything evenly.
- 1 medium onion and 1 red bell pepper, diced: These two soften into sweet, tender bits that disappear into the sauce. The red pepper adds brightness and a gentle sweetness that balances the chili spices.
- 3 cloves garlic, minced: Fresh garlic matters here—mince it small so it blooms into the oil and seasons the whole pot, not just pockets of it.
- 1 can each kidney beans, diced tomatoes, and tomato sauce: Drain and rinse the beans to skip the starchy liquid. Use whole canned tomatoes if that's what you have; the sauce will be just as delicious.
- 2 cups beef or vegetable broth: This keeps the pasta tender and the sauce from thickening too much. If you're using homemade broth, you'll notice how much rounder the flavor becomes.
- 2 cups elbow macaroni, uncooked: Cook it straight in the pot—no separate pasta water needed. I've found that uncooked pasta absorbs all these flavors as it simmers, which makes a real difference.
- Chili powder, cumin, smoked paprika, oregano, salt, and pepper: These spices layered together create that warm, slightly smoky chili taste. Toast them for a minute in the hot oil so they release their fragrance fully.
- 1½ cups shredded cheddar cheese: Stir it in at the end just until melted and creamy. Pre-shredded works fine, but freshly grated melts smoother and tastes richer.
Instructions
- Brown the beef first:
- Heat your pot over medium-high and let the ground beef sizzle, breaking it apart with a wooden spoon as it cooks. You'll hear it crackling and smell that savory richness building—that's when you know you're starting right.
- Soften the vegetables:
- Pour off any excess fat, then add the onion, pepper, and garlic, stirring for 3 to 4 minutes until they're soft and fragrant. Watch how the onion becomes translucent and the pepper starts to glisten.
- Toast the spices:
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper, stirring constantly for about a minute. The whole pot smells incredible at this moment—that's your cue that they're awakened and ready.
- Layer in everything else:
- Add the beans, tomatoes, tomato sauce, broth, and uncooked pasta all at once, stirring well so nothing sticks. Everything mingles together and the raw pasta floats on top, waiting to soften.
- Simmer low and gentle:
- Bring the pot to a boil, then cover and drop the heat to medium-low, letting it bubble gently for 12 to 15 minutes while you stir now and then. The pasta softens, the flavors marry, and the sauce becomes silky.
- Melt in the cheese:
- Once the pasta is tender, uncover the pot and stir in the cheddar cheese until it's completely melted and the whole thing turns creamy and rich. Taste as you go and adjust the seasoning if it needs it.
Save to Pinterest My neighbor came over right as I was finishing this, and the look on her face when she smelled it was worth the whole dinner. She's still asking for the recipe, and that tells me everything I need to know about how this dish makes people feel.
Playing with Heat and Flavor
This recipe lives beautifully as is, but it's also a blank canvas if you want to shift the mood. I've added ½ teaspoon of cayenne or a diced jalapeño when I wanted more heat, stirred it in with the spices so it cooks through the whole pot. Sometimes I've swapped the beef for ground turkey and barely anyone noticed—it tastes lighter but still satisfying. You could even use plant-based crumbles if that's your direction, and the dish tastes just as hearty.
Finishing Touches and Texture
The sour cream on top sounds optional, but trust me—that cool, tangy dollop against the warm, spiced chili is something special. I've also scattered sliced green onions or chopped cilantro across the top for a fresh, bright note that cuts through the richness. A simple handful changes everything and makes people think you've spent way more time on this than you actually have.
Storage, Leftovers, and Smart Planning
This pot keeps beautifully in the fridge for three or four days, and it actually tastes better the next day once all the flavors have settled. Freeze it in portions if you want to grab a quick meal later, though I've never had any last long enough to need that. The hardest part is remembering you have leftovers before someone eats them straight from the container.
- Let it cool slightly before moving it to storage containers so condensation doesn't make it watery.
- Reheat gently on the stove with a splash of broth if it seems thick; never blast it at high heat or the texture gets weird.
- Pack extra toppings on the side so everyone can dress up their bowl exactly how they want it.
Save to Pinterest This recipe exists because someone once turned a simple idea into something worth sharing, and now it's the kind of dish that brings people back to your kitchen. Make it, own it, and watch how it becomes part of your everyday magic.
Common Recipe Questions
- → Can I use turkey instead of beef?
Yes, ground turkey works well as a lighter alternative, providing similar texture and flavor.
- → How do I make this dish spicier?
Add cayenne pepper or a diced jalapeño when sautéing the vegetables for extra heat.
- → Is it possible to prepare this with a vegetarian protein?
Plant-based crumbles can replace meat, maintaining the dish's hearty texture and taste.
- → What type of cheese is best to melt in this dish?
Shredded cheddar cheese provides a creamy, savory finish that complements the spices well.
- → Can I substitute pasta for a gluten-free option?
Yes, certified gluten-free pasta varieties can be used, just check labels to ensure safety.