Save I discovered this recipe on a Tuesday night when my roommate texted me a TikTok video of someone making chili mac, and something about the way it bubbled in the pot just spoke to me. There's something magnetic about a dish that promises zero fuss, maximum comfort, and only one pot to wash. I threw it together that weekend for a group of friends who showed up unannounced, and by the time the cheese melted in, I knew I'd found something special.
My neighbor once told me that the real test of a recipe is whether you'll make it again when nobody's watching, and this one passes that test every single time. I've made it on lazy Sundays, rushed Wednesday nights, and even fed a table of skeptics who thought chili and mac had no business being together until they tasted it.
Ingredients
- 1 lb ground beef: The foundation of your chili base; brown it thoroughly to build flavor, and don't shy away from letting it develop a bit of color before moving on.
- 1 medium onion, diced: This softens and becomes sweet, creating the backbone of your sauce.
- 1 red bell pepper, diced: Adds brightness and subtle sweetness that balances the earthiness of the spices.
- 3 cloves garlic, minced: The secret whisper of depth that makes people ask what your secret ingredient is.
- 1 can kidney beans, drained and rinsed: Rinsing matters because it removes excess sodium and starch that can make the sauce cloudy.
- 1 can diced tomatoes: Bright and acidic, they keep the dish from feeling too heavy.
- 1 can tomato sauce: This thickens and intensifies the tomato flavor without adding extra liquid.
- 2 cups beef or vegetable broth: Use what you have on hand; I've found vegetable broth works just as well and sometimes tastes cleaner.
- 2 cups elbow macaroni, uncooked: The pasta absorbs all the sauce while cooking, so you won't have a watery mess or a dry one.
- 2 tbsp chili powder: This is your main flavor player, so use one you actually enjoy tasting on its own.
- 1 tsp ground cumin: Brings a warm, slightly earthy note that ties everything together.
- 1 tsp smoked paprika: A touch of smokiness that makes it feel less like regular chili and more like something special.
- ½ tsp dried oregano: Optional but transforms the flavor profile in ways you won't expect until you taste it.
- ½ tsp salt and ¼ tsp black pepper: Adjust these to your taste as you go, not all at once.
- 1½ cups shredded cheddar cheese: Adds creaminess and richness; sharp cheddar gives more personality than mild.
- ½ cup sour cream for serving: A cooling dollop that balances heat and adds tang.
Instructions
- Brown your beef:
- Heat a large pot over medium-high and add the ground beef, breaking it apart as it cooks until no pink remains and the edges start to crisp. You'll know it's ready when it smells rich and savory, usually about 5-7 minutes.
- Sauté the vegetables:
- Drain any excess fat if needed, then add your onion, bell pepper, and garlic, stirring often until soft and fragrant. This takes about 3-4 minutes and is where your dish starts to smell like home.
- Bloom your spices:
- Add all the chili powder, cumin, paprika, oregano, salt, and pepper at once, stirring constantly for about a minute. You'll see the spices wake up and coat everything with color.
- Build your one-pot magic:
- Pour in the kidney beans, diced tomatoes, tomato sauce, and broth, then add the uncooked pasta and stir thoroughly so nothing sticks to the bottom. It will look a little soupy right now, but that's exactly right.
- Simmer until tender:
- Bring everything to a boil, then lower the heat, cover, and simmer for 12-15 minutes, giving it a stir every few minutes. The pasta will soften, the sauce will thicken, and your kitchen will smell incredible.
- Finish with cheese:
- Once the pasta is tender, stir in the shredded cheddar cheese off the heat until it melts into a creamy, luxurious sauce. This is the moment everything comes together.
- Serve and enjoy:
- Ladle into bowls and top with a spoonful of sour cream, fresh cilantro, or green onions if you like. Eat it immediately while it's warm.
Save A friend once came over when I was making this, tasted a spoonful mid-simmer, and just stood there speechless until she asked for the recipe written down. It's those quiet moments of recognition that remind me why simple, honest food matters.
Flavor Variations That Work
This recipe is wonderfully forgiving and loves a little improvisation. I've added diced jalapeños for heat, stirred in a half can of black beans alongside the kidney beans for earthier depth, and even swapped half the ground beef for chorizo on nights when I wanted more smoke and spice. The beauty is that you can taste as you go and adjust the spices or liquid to suit your mood.
Making It Your Own
Vegetarians have told me they've made this with lentils or mushrooms instead of beef and it's been just as satisfying. Some people add a splash of hot sauce at the end, others mix in cream cheese for extra richness, and one friend even added corn because she had it on hand and discovered it was perfect. The only rule here is that there are no real rules.
Storage and Reheating Tips
This keeps beautifully in the fridge for up to four days and actually tastes better the next day as the flavors meld. Reheat gently on the stove with a splash of broth if it's thickened too much, and it freezes well for up to three months if you want to make a double batch.
- Refrigerate in an airtight container and always let it cool slightly before covering so condensation doesn't make it watery.
- When reheating, add a little extra broth if needed since the pasta will have absorbed more liquid over time.
- Freeze in individual portions so you can pull out exactly what you need on a rough day.
Save This recipe has become my go-to when I want something that feels like a celebration but takes almost no time, and it never fails to make people happy. Comfort food doesn't have to be complicated.
Recipe FAQs
- → Can ground turkey be used instead of beef?
Yes, ground turkey works well as a lighter alternative and absorbs the chili spices nicely without sacrificing flavor.
- → How can I add extra heat to the dish?
For more spice, add cayenne pepper or a diced jalapeño when sautéing the vegetables to boost the heat level.
- → What is the best way to prevent macaroni from overcooking?
Keep the heat low during simmering and check pasta tenderness a few minutes before the suggested time to avoid mushiness.
- → Is it possible to make this gluten-free?
Yes, substitute regular elbow macaroni with certified gluten-free pasta and verify that broth and canned ingredients are gluten-free.
- → Can I prepare this dish ahead of time?
You can cook it in advance and reheat gently on the stove, but adding fresh shredded cheese just before serving preserves creaminess best.