Chili Mac

An easy delectable one pot Chili Mac made with ground beef, elbow macaroni, crushed tomatoes, and a perfect blend of spices all covered with oodles of cheddar and Monterey Jack cheese. This hearty meal is great for big appetites and one of our go to fall and winter recipes.

I love to serve this tasty dish with a simple garden salad, and Cheese Garlic Bread. This is a meal the whole family enjoys made with all natural ingredients many of which you may already have on hand.

How to make Chili Mac

Start by browning your ground beef in a large pot or Dutch Oven over medium heat. About halfway through the browning process add the onion. Continue cooking until the onion is soft and the beef is browned. Then reduce the heat and add the garlic cooking for about 1 minute while stirring. Now drain any excess grease from the pan.

Next stir in the crushed tomatoes, kidney beans, beef broth, chili powder, ground cumin, and cayenne pepper. Bring to a low boil and stir in the elbow macaroni. Reduce to a simmer and cook until the noodles are tender. Finally top with the cheese and cover letting the cheese fully melt.

Recipe notes and helpful tips

• If available purchase chili ground chuck. Ground chuck is 80% lean and 20% fat for a richer more juicy beef flavor. The chili grind is more coarse for a chunkier chili with a beefier taste.
• Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease. Works great every time.
• If you know you are going to be saving some of this for leftovers or freezing a portion then cook the pasta separately. Follow the instructions to cook it al dente since you will be reheating it.
• If spicy food is your thing than consider adding more chili powder, more cayenne pepper, or a little crushed red pepper.
• Cook just until the pasta is tender.  The residual heat will cook it a tad longer.
• Store in an airtight container in the refrigerator for up to 3 days.
• Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight. For best results cook the pasta separately and add right before serving.

What is chili grind beef?

Chili grind beef is also known as chili ground chuck. It is chuck that has been more coarsely ground than the standard ground beef. Ground chuck is important because it has more fat in it than leaner ground beef. Fat is what gives the beef flavor. The courser grind gives the chili mac more texture with a heartier beef flavor. Ask your butcher about this beef as it is usually available in the fall and winter months.

More ground beef recipes you will love!

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