How to Make Chili Mac: Quick & Delicious Recipe (30 Minutes)

By Chef Liu Wei
How to Make Chili Mac: Quick & Delicious Recipe (30 Minutes)
Chili mac is a hearty American comfort food combining macaroni pasta with chili ingredients. The best way to make chili mac involves browning ground beef, simmering it with tomatoes, kidney beans, spices, and broth, then mixing with cooked macaroni for a complete meal ready in about 30 minutes. This classic recipe serves 4-6 people and requires basic pantry ingredients including ground beef, elbow macaroni, canned tomatoes, kidney beans, and chili seasoning.

If you're searching for an easy weeknight dinner that satisfies, learning how to make chili mac is your solution. This beloved American comfort food combines the heartiness of chili with the comforting texture of macaroni pasta. Unlike traditional chili, chili mac incorporates cooked pasta directly into the chili mixture, creating a complete meal in one dish that's perfect for busy weeknights or casual gatherings.

Essential Ingredients for Perfect Chili Mac

The beauty of this homemade chili mac recipe lies in its simplicity and pantry-friendly ingredients. For the best results, use fresh spices and quality ground beef with 80-85% lean content to ensure proper flavor development without excessive grease.

Ingredient Amount Notes
Elbow macaroni 8 ounces (2 cups dry) Cook al dente for best texture
Ground beef 1 pound 80-85% lean for optimal flavor
Yellow onion, diced 1 medium Yellow provides best flavor foundation
Garlic cloves, minced 3 Fresh is essential for depth of flavor
Canned kidney beans, drained 2 (15-ounce) cans Rinse to reduce sodium
Canned diced tomatoes 1 (28-ounce) can With juices for proper consistency
Beef broth 1 cup Low sodium preferred
Chili powder 2 tablespoons Freshly opened container
Cumin 1 tablespoon Key flavor component
Salt and black pepper To taste Season in layers for best results

Step-by-Step Instructions for Making Chili Mac

Step-by-step preparation of chili mac showing ground beef browning in skillet with onions and garlic

Cooking the Pasta

  1. Bring a large pot of salted water to a rolling boil
  2. Add 8 ounces of elbow macaroni and cook for 6-7 minutes (1-2 minutes less than package directions)
  3. Drain the pasta but do not rinse - the starch helps the sauce adhere
  4. Set aside 1/2 cup of pasta water in case you need to adjust consistency later

Preparing the Chili Base

  1. In a large Dutch oven or heavy-bottomed pot, brown 1 pound ground beef over medium-high heat, breaking into small pieces
  2. Once beef is no longer pink, add 1 diced yellow onion and cook until translucent (about 5 minutes)
  3. Add 3 minced garlic cloves and cook for 1 minute until fragrant
  4. Drain excess fat if necessary, leaving about 1 tablespoon for flavor

Building Flavor and Simmering

  1. Add 2 tablespoons chili powder and 1 tablespoon cumin, stirring to coat the meat mixture (this "blooms" the spices)
  2. Pour in 1 (28-ounce) can diced tomatoes with their juices and 1 cup beef broth
  3. Add 2 (15-ounce) cans drained kidney beans
  4. Bring to a gentle simmer, then reduce heat to low
  5. Cover and let simmer for 15-20 minutes to allow flavors to meld
  6. Season with salt and freshly ground black pepper to taste

Combining and Finalizing

  1. Add the cooked macaroni to the chili mixture, stirring gently to combine
  2. If the mixture seems too thick, add reserved pasta water a tablespoon at a time
  3. Simmer uncovered for 5-7 minutes to allow pasta to absorb some of the sauce
  4. Taste and adjust seasoning as needed
  5. Remove from heat and let rest for 5 minutes before serving

Pro Tips for the Best Chili Mac Experience

Mastering how to make chili mac that stands out requires attention to a few key details. First, don't skip the step of cooking your spices with the meat mixture - this "blooms" the spices and releases their essential oils, creating a more complex flavor profile. Second, resist the urge to overcook the pasta; it will continue to soften when combined with the hot chili mixture. Third, for deeper flavor, consider adding a small splash of Worcestershire sauce or a teaspoon of cocoa powder to your chili base.

When preparing this quick weeknight chili macaroni dinner, timing is everything. Start your pasta first, as it has the shortest cooking time, then begin your chili base. This ensures both components are ready simultaneously for perfect integration. For meal prep enthusiasts, this recipe freezes exceptionally well for up to three months - just omit the pasta if freezing, then add freshly cooked pasta when reheating.

Delicious Variations to Customize Your Chili Mac

One reason this easy chili mac recipe for beginners remains popular is its versatility. For a smoky dimension, add 1-2 chipotle peppers in adobo sauce. Vegetarian? Substitute the ground beef with 2 cups cooked lentils or a plant-based ground "meat" alternative. Want extra protein? Stir in 1 cup shredded cheddar cheese at the end for a creamy texture. For heat lovers, add 1/4 teaspoon cayenne pepper or a diced jalapeño with the onions.

Regional variations abound in how to make chili mac from scratch across America. In Texas-style, omit beans and tomatoes for a meat-forward version. Midwestern versions often include a touch of brown sugar for balance. Some Southern adaptations incorporate a splash of apple cider vinegar for brightness. The beauty of this dish is that it welcomes creativity while remaining fundamentally satisfying.

Finished bowl of chili mac topped with shredded cheddar cheese and green onions on wooden table

Serving Suggestions and Storage Tips

Serve your chili mac immediately while hot, preferably in wide, shallow bowls that allow the aroma to rise. Classic toppings include shredded cheddar cheese, diced red onions, chopped fresh cilantro, and a dollop of sour cream. For a complete meal, pair with a simple green salad or cornbread.

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth or water to restore moisture, as the pasta will continue to absorb liquid. For best results, reheat gently on the stovetop over medium-low heat, stirring frequently. This homemade chili mac with ground beef also freezes well for up to 3 months - just thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make chili mac without kidney beans?

Yes, you can easily make chili mac without kidney beans. Simply omit the beans or substitute with pinto beans, black beans, or white beans depending on your preference. For a bean-free version, increase the ground beef by 1/2 pound and add an extra 1/2 cup of broth to maintain proper consistency.

How can I make chili mac less spicy?

To make chili mac less spicy, reduce the chili powder to 1 tablespoon and omit any additional heat sources like cayenne or jalapeños. You can also balance the heat by adding 1-2 tablespoons of tomato paste or a small amount of brown sugar. Adding dairy like shredded cheese or a dollop of sour cream when serving will also help counteract spiciness.

What's the best pasta to use for chili mac?

Elbow macaroni is traditional for chili mac, but other small pasta shapes work well too. Try small shells, ditalini, or even rotini which holds sauce well. Avoid very large pasta shapes as they won't distribute evenly through the chili. For gluten-free options, use a gluten-free elbow macaroni and cook it separately until just al dente before adding to the chili.

Can I make chili mac in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the onions and garlic first, then transfer to the slow cooker with all other ingredients except the cooked pasta. Cook on low for 4-6 hours, then stir in the cooked pasta during the last 30 minutes. This slow cooker method for chili mac develops deeper flavors but requires planning ahead compared to the stovetop version.

How do I prevent my chili mac from becoming too dry?

To prevent dry chili mac, reserve some pasta water before draining, and have extra broth on hand. The pasta will continue absorbing liquid as it sits, so when combining the pasta with the chili, the mixture should look slightly saucy. If reheating leftovers, always add a splash of liquid. For best results, store components separately if meal prepping - keep the chili base and cooked pasta in separate containers, combining them only when ready to eat.

Chef Liu Wei

Chef Liu Wei

A master of Chinese cuisine with special expertise in the regional spice traditions of Sichuan, Hunan, Yunnan, and Cantonese cooking. Chef Liu's culinary journey began in his family's restaurant in Chengdu, where he learned the complex art of balancing the 23 distinct flavors recognized in traditional Chinese gastronomy. His expertise in heat management techniques - from numbing Sichuan peppercorns to the slow-building heat of dried chilies - transforms how home cooks approach spicy cuisines. Chef Liu excels at explaining the philosophy behind Chinese five-spice and other traditional blends, highlighting their connection to traditional Chinese medicine and seasonal eating practices. His demonstrations of proper wok cooking techniques show how heat, timing, and spice application work together to create authentic flavors. Chef Liu's approachable teaching style makes the sophisticated spice traditions of China accessible to cooks of all backgrounds.