Chili Mac Recipe

Introduction

Chili Mac is a hearty and comforting dish that combines the bold flavors of chili with tender macaroni pasta. Perfect for busy days, this recipe is made easy by using a crockpot to develop rich flavors with minimal effort.

Ingredients

• 1 lb ground beef
• 1 green bell pepper, diced
• 1 onion, chopped
• 1.25 oz packet chili seasoning
• 15 oz can pinto beans
• 15 oz can kidney chili beans
• 15 oz can white chili beans
• 14.5 oz can diced tomatoes
• 15 oz tomato sauce
• 3 cups low sodium beef broth
• 2 cups dry elbow macaroni pasta
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Step 1: In a large skillet, cook the ground beef, diced green pepper, and chopped onion over medium heat until the beef is browned and the vegetables are softened. Drain excess grease if needed.
2. Step 2: Grease the inside of a crockpot and transfer the beef mixture to it.
3. Step 3: Stir in the chili seasoning, pinto beans, kidney chili beans, white chili beans, diced tomatoes, tomato sauce, and beef broth until everything is well combined.
4. Step 4: Cover and cook on low for 6 hours or on high for 3–4 hours.
5. Step 5: About 40 minutes before the cooking time is finished, stir in the dry macaroni pasta, making sure the noodles are fully submerged in liquid. Cover and continue cooking for the remaining 40 minutes, or until the pasta is tender.
6. Step 6: Once finished, sprinkle the shredded cheddar cheese on top, stir to melt it into the chili mac, and serve warm.

Tips & Variations

• For a spicier chili mac, add a diced jalapeño or a pinch of cayenne pepper with the vegetables.
• Use ground turkey or chicken for a leaner option.
• Swap cheddar cheese for pepper jack to add a little kick.
• To make it vegetarian, replace ground beef with extra beans and add vegetables like zucchini or corn.
• If you don’t have a crockpot, this can be made on the stovetop by simmering everything together and adding pasta about 15 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened. This dish can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of elbow macaroni?

Yes, small pasta shapes like shells, rotini, or penne work well in this recipe. Just adjust the cooking time as needed to ensure the pasta is tender.

Do I need to drain the canned beans before adding them?

For best texture and flavor, drain and rinse the beans before adding them to reduce excess liquid and any canned taste.

Chili Mac Recipe

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★★★★★

4.9 from 88 reviews

• Author: Simon
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x

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Description

Hearty and comforting Chili Mac combines seasoned ground beef, a medley of beans, diced tomatoes, and elbow macaroni in a flavorful chili sauce, slow-cooked to perfection and topped with melted cheddar cheese for a satisfying meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb Ground Beef
• 1 Green Bell Pepper, diced
• 1 Onion, chopped
• 1.25 oz packet Chili Seasoning
• 15 oz can Pinto Beans
• 15 oz can Kidney Chili Beans
• 15 oz can White Chili Beans
• 14.5 oz can Diced Tomatoes
• 15 oz Tomato Sauce
• 3 cups Low Sodium Beef Broth
• 2 cups Dry Elbow Macaroni Pasta
• 1 1/2 cups Shredded Cheddar Cheese

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Instructions

1. Cook the ground beef and vegetables: In a large skillet over medium heat, cook the ground beef, diced green bell pepper, and chopped onion until the beef is browned and the vegetables are softened. Drain any excess grease if needed.
2. Transfer to crockpot: Grease the inside of a crockpot and transfer the cooked beef and vegetable mixture into it.
3. Add seasonings and liquids: Stir in the chili seasoning packet, pinto beans, kidney chili beans, white chili beans, diced tomatoes, tomato sauce, and low sodium beef broth until everything is well combined.
4. Slow cook the mixture: Cover the crockpot and cook on low for 6 hours or on high for 3 to 4 hours to allow flavors to meld.
5. Add macaroni pasta: About 40 minutes before the cooking time is finished, stir in the dry elbow macaroni pasta, ensuring the noodles are fully submerged in the liquid. Cover and continue cooking for the remaining 40 minutes, or until the pasta is tender.
6. Add cheese and serve: Once the pasta is cooked, sprinkle the shredded cheddar cheese over the chili mac, stir to melt the cheese into the dish, and serve warm.

Notes

• For a spicier version, add chopped jalapeños or a dash of hot sauce when adding the chili seasoning.
• To make this recipe vegetarian, substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
• If crockpot size is small, ensure pasta is fully submerged by adding a little extra broth as needed when adding macaroni.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: Chili Mac, slow cooker chili, ground beef chili, macaroni and cheese chili, crockpot recipes, comfort food