Easy Chili Mac Recipe: Simple 30-Minute Dinner

The easiest chili mac recipe combines cooked macaroni with a simple chili sauce made from ground beef, tomato sauce, kidney beans, and basic spices. This complete meal requires just 10 ingredients, takes 30 minutes from start to finish, and uses one pot for minimal cleanup. Perfect for weeknight dinners when you need something fast, filling, and family-friendly.

If you're searching for a quick weeknight dinner that satisfies hungry bellies without complicated steps, this easy chili mac recipe delivers exactly what you need. As a home cook who's tested dozens of variations, I've perfected a streamlined approach that maintains rich flavor while cutting unnecessary steps. The beauty of this dish lies in its flexibility—you can use pantry staples you likely already have, and it's simple enough for beginner cooks yet satisfying enough for discerning palates.

Why This Easy Chili Mac Recipe Works

Unlike complicated versions requiring multiple pots or hard-to-find ingredients, this simple chili mac recipe focuses on efficiency without sacrificing taste. The one-pot method reduces cleanup time significantly, while the ingredient list sticks to common pantry items. Many "easy" recipes online still require 8+ ingredients or specialized equipment, but this version uses just 10 basic items you probably already have.

What makes this chili mac recipe for beginners stand out is how it balances authentic chili flavor with the comforting texture of macaroni. The tomato base provides acidity that cuts through the richness of the ground beef, while the kidney beans add fiber and texture. The secret? Simmering the macaroni directly in the chili sauce instead of cooking it separately—which saves both time and dishes.

Essential Ingredients for Simple Chili Mac

This 30-minute chili mac dinner requires only 10 ingredients, all commonly found in most kitchens. No specialty items or hard-to-pronounce additives—just straightforward components that work together perfectly.

Ingredient	Amount	Why It Matters
Elbow macaroni	2 cups dry	Small shape holds sauce well; no pre-cooking needed
Ground beef (85% lean)	1 lb	Provides rich meaty base; lean enough to avoid greasiness
Tomato sauce	15 oz can	Better consistency than diced tomatoes for smooth texture
Kidney beans	15 oz can, drained	Adds fiber and texture without overpowering flavor
Beef broth	1 cup	Helps cook pasta while adding depth of flavor

Step-by-Step Instructions for Perfect Chili Mac

Follow these simple steps for foolproof results every time. This stovetop chili mac method eliminates the need for baking, making it truly quick and accessible.

1. Brown the beef: In a large pot over medium-high heat, cook 1 pound ground beef with 1 diced onion until no pink remains (about 5 minutes). Drain excess fat.
2. Add seasonings: Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
3. Combine liquids: Pour in 15-ounce can tomato sauce and 1 cup beef broth, scraping the bottom to release any browned bits.
4. Add pasta and beans: Stir in 2 cups dry elbow macaroni and 15-ounce can drained kidney beans.
5. Simmer until tender: Bring to boil, then reduce heat to low. Cover and simmer 15-18 minutes, stirring occasionally, until pasta is tender.
6. Rest and serve: Remove from heat and let stand 5 minutes to thicken. Top with shredded cheddar if desired.

Pro Tips for the Best Results

Even the easiest chili mac recipe benefits from a few expert techniques. These simple adjustments ensure perfect texture and flavor every time:

• Don't skip the broth - Using water instead of beef broth creates a noticeably flatter flavor profile
• Stir regularly during the last 5 minutes of cooking to prevent sticking without breaking the pasta
• Add pasta later if you prefer firmer texture - Wait until liquid has reduced slightly before adding
• Let it rest for 5 minutes after cooking - This allows the sauce to thicken properly

Variations for Different Dietary Needs

This simple chili mac recipe adapts beautifully to various preferences. Try these easy substitutions:

• Vegetarian version: Replace beef with 2 cups cooked lentils and use vegetable broth
• Spicier option: Add 1 diced jalapeño with the onions or 1/4 teaspoon cayenne pepper
• Cheesy variation: Stir in 1 cup shredded cheddar during the last 2 minutes of cooking
• Gluten-free: Use gluten-free elbow pasta (cook time may vary slightly)

Storage and Reheating Instructions

One of the advantages of this quick weeknight chili mac is how well it stores for future meals. Proper storage maintains texture and flavor:

• Refrigeration: Store in airtight container for up to 4 days
• Freezing: Freeze portions for up to 3 months (thaw overnight in fridge)
• Reheating: Add 1-2 tablespoons water when microwaving to restore moisture
• Reviving leftovers: A splash of broth when reheating prevents dryness better than water

Frequently Asked Questions

Can I make chili mac without tomato sauce?

Yes, you can substitute 15 ounces of crushed tomatoes or even 1 cup tomato paste diluted with 1 cup broth. The tomato sauce provides ideal consistency, but crushed tomatoes work well with slightly longer simmering to break down the chunks.

How do I prevent the pasta from becoming mushy?

To maintain perfect pasta texture, add the dry macaroni when the liquid is at a gentle simmer (not a rolling boil), stir occasionally during cooking, and remove from heat when pasta is just al dente. The residual heat will continue cooking it slightly during the 5-minute rest period.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey works well, though you may want to add 1 tablespoon Worcestershire sauce to compensate for the milder flavor. For best results, use 93% lean turkey to maintain moisture in the finished dish.

Why does my chili mac turn out watery?

Watery chili mac usually happens when you don't let it rest after cooking or use too much liquid. The starch from the pasta needs 5 minutes off-heat to thicken the sauce. If already watery, return to low heat uncovered for 3-5 minutes while stirring gently until desired consistency is reached.

Can I make this in a slow cooker?

Yes, but with adjustments. Brown the beef and sauté onions first, then transfer to slow cooker with all ingredients except pasta. Cook on low 4 hours, then add dry pasta and cook 1-2 hours more until tender. You'll need to increase broth to 1.5 cups for slow cooker preparation.