I make Easy Chili Mac when evenings get busy. I want food that cooks fast and feeds a few people. I started making this dish when my work days got longer. I liked that it used one pot. It cut down on dishes and on time in the kitchen. The recipe keeps well and warms up fast. That made it a go-to for weeknights.
This dish is hearty and plain. It has meat, tomatoes, beans, and pasta in a spicy sauce. I can change the spice level to suit my kids or my guests. I often make a small batch for two or a bigger batch for the whole family. I like that it fills bellies and cleans up quick.
This recipe is a simple, home-style meal. It mixes ground beef, tomato sauce, spices, beans, and elbow pasta in one pot. The taste is warm and lightly spicy. The texture is thick and a bit saucy. People make it for weeknight dinners, casual meals, or easy meal prep. It works well for cold nights or when you want a quick dinner. You can add more cheese for a richer taste. You can make it mild or hot by changing the chili powder amount. If you like skillet meals, try a similar one like this bang bang chicken skillet thighs recipe for another easy dinner idea.
Why make this recipe
This dish saves time. You cook the sauce and pasta in one pot. That cuts the time you stand at the stove. It also cuts the time you spend washing dishes. The flavors build as the pasta cooks in the sauce. The beans and meat add protein and a filling feel. You can use items in your pantry and fridge. It does not need fancy tools or long work. It tastes like a warm, cheesy chili and plain pasta at once. You can make it for one, two, or a crowd. It works for leftovers and for packing in lunch boxes. If you like a fast, solid meal, this one fits well with easy family menus and weeknight plans. It goes well with other simple dishes like sliders or small sides.
How to make Easy Chili Mac
First, you brown the onion and pepper in oil. This softens them and brings out their flavor. Then you add the ground beef and cook it until it is no longer pink. That step builds a meaty base for the sauce. You stir in spices so they bloom in the hot fat. Next you pour in tomatoes, sauce, beans, and broth. Bring this mix to a boil so the pasta can cook in the sauce. Add the dry elbow macaroni and stir so it does not stick. Lower the heat and cook until the pasta is almost done and the sauce has thickened. Finish by stirring in some cheese off the heat so it melts smooth. Add the rest of the cheese on top and cover for a minute to melt. Each step links to the next: soft veg, browned meat, spiced sauce, pasta cooking in the sauce, and a cheesy finish. The result is a warm, thick meal that holds together well.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef
- 1-2 tablespoons chili powder, to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- 1 cup shredded cheddar cheese (or Monterey Jack), divided
- 1 cup shredded mozzarella cheese, divided
- salt and pepper, to taste
These items are common in most pantries. The canned tomatoes and sauce give the base a smooth texture. The beans add bulk and protein and stretch the beef. The spices give the dish its chili character. Use more or less chili powder to lower or raise the heat. The elbow macaroni cooks in the sauce and soaks up flavor. The two kinds of cheese add creaminess and a melty top. Olive oil helps the vegetables brown and keeps meat from sticking. Have salt and pepper on hand to adjust the final taste before serving.
Directions
Warm the olive oil over medium heat in a large pot or Dutch oven. Heat lets the oil move flavors. Add the diced onion and cook until soft. Soft onion adds sweetness. Add the garlic and chopped pepper. Cook until fragrant. Garlic and pepper give fresh flavor and release aromatics. Add the ground beef. Cook until browned, breaking it up with a wooden spoon. Browning the beef adds rich, meaty flavor. Add the chili powder, cumin, and paprika. Cook for 1-2 minutes, stirring constantly. This blooms the spices and makes them taste fuller. Turn the heat to medium-high. Mix in the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Bring to a boil, and add the uncooked elbow macaroni. Stir and reduce the heat to medium. Simmer for 10-12 minutes, stirring occasionally, or until the pasta is al dente. Cooking the pasta in the sauce lets it soak up flavor and thickens the sauce. When the sauce has thickened and the pasta is cooked, remove the pot from the heat. Add 1/2 cup cheddar cheese and 3/4 cup mozzarella. Add only a little at a time, stirring well between each addition until melted. This step makes the sauce creamy and helps bind the mix. Adjust seasonings, then sprinkle the remaining cheese on top. Cover with a lid for 2 minutes until the cheese melts. The rest time helps the cheese melt and keeps the dish warm. Season with salt and pepper, if needed and serve with desired toppings. Enjoy! These steps help you control texture and taste at each stage. Stirring prevents pasta from sticking. Tasting and adjusting at the end gives the best result.
How to serve Easy Chili Mac
Serve it hot from the pot. You can scoop it into bowls for a simple family meal. Add a bit of extra cheese on top for more melt. Sliced green onions or a spoon of sour cream make good toppings. You can serve it with plain bread, a small salad, or tortilla chips to scoop it up. It also works well in shallow bowls for kids. For a party, put it in a wide dish and set spoons for self-serve. If you like heat, add hot sauce or chopped jalapeño on the side. Keep sides simple so the dish stays the main thing. It pairs well with plain green veg or quick slaw. These serving ideas stay easy and fit busy nights or casual meals.
How to store Easy Chili Mac
Cool the dish at room temperature for no more than two hours. Then put it in airtight containers for the fridge. It will stay good for 3 to 4 days in the fridge. Reheat on the stove over low heat, stirring and adding a splash of water or broth if it is too thick. For longer storage, place it in freezer-safe containers or heavy freezer bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat in a pot on low heat and stir until hot all the way through. You can also reheat single portions in the microwave. Store the cheese on top or add fresh cheese when you reheat to keep it creamy. Label the containers with the date so you use the oldest first.
Tips to make Easy Chili Mac
Use medium heat for the browning steps. Too high heat burns the outside and leaves raw inside. Break the beef into small pieces while cooking for even browning. Stir the spices in hot fat for 1-2 minutes to bring out their flavor. When you add the pasta, stir well so it does not stick to the pot. If the sauce looks too thick while the pasta cooks, add a little more broth or water. Do not overcook the pasta. Aim for al dente since it will absorb more sauce while resting. Stir in some cheese off the heat to avoid grainy texture. For a milder taste, start with 1 tablespoon of chili powder. For a stronger taste, add the second tablespoon. If you want ideas for other chili styles, check this best white chili recipe for a different take on chili meals.
Variation
You can swap ground beef for ground turkey or chicken. Use plant-based ground meat for a vegetarian option. Swap kidney beans for black beans or pinto beans. Try crushed fire-roasted tomatoes for a smokier taste. Use rotini or small shells instead of elbows if you like. Add corn for a sweet bite. For a creamier pot, stir in a splash of cream or half-and-half at the end. Omit beans and add more pasta for a simpler mac-and-cheese hybrid. If you do not want to change the base much, the recipe still holds its flavor with small swaps. These simple changes let you fit the dish to what you have on hand and to taste.
FAQs
Q: Can I make this without beef? A: Yes. Use ground turkey, chicken, or a plant-based ground meat. Cook it the same way.
Q: Can I use different pasta? A: Yes. Small shapes like rotini, shells, or penne all work. Cook time may change a little.
Q: How do I stop the pasta from sticking? A: Stir well after you add the pasta and stir now and then while it cooks. Add a splash of broth if it looks dry.
Q: Can I make this spicy or mild? A: Yes. Use less chili powder for mild and more for spicy. You can also add hot sauce at the table.
Q: How long does it keep in the freezer? A: Up to 3 months in a freezer container. Thaw in the fridge before reheating.
Conclusion
For a similar home-style version, see this external recipe at Easy Chili Mac – The Wholesome Dish for more ideas. For a chili mac and cheese take, try this classic guide at Chili Mac and Cheese Recipe from a trusted source.
Print
Easy Chili Mac
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Meat
Description
A quick and hearty meal combining ground beef, beans, pasta, and a spicy sauce in one pot. Perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef
- 1–2 tablespoons chili powder, to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- 1 cup shredded cheddar cheese (or Monterey Jack), divided
- 1 cup shredded mozzarella cheese, divided
- Salt and pepper, to taste
Instructions
- Warm the olive oil over medium heat in a large pot or Dutch oven.
- Add the diced onion and cook until soft.
- Add the garlic and chopped pepper, and cook until fragrant.
- Add the ground beef and cook until browned, breaking it up with a wooden spoon.
- Add the chili powder, cumin, and paprika, and cook for 1-2 minutes, stirring constantly.
- Mix in the crushed tomatoes, tomato sauce, kidney beans, and beef broth, and bring to a boil.
- Add the uncooked elbow macaroni, stir, and reduce the heat to medium.
- Simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Remove pot from heat, and add 1/2 cup cheddar cheese and 3/4 cup mozzarella while stirring until melted.
- Sprinkle remaining cheese on top, cover for 2 minutes until melted, then serve hot.
Notes
Use medium heat to prevent burning the beef. Adjust chili powder for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
