A childhood comfort food – you can’t beat a classic Chili Mac! This Chili Mac recipe is filled with ground beef, beans, pasta, and the perfect amount of chili spices.
If you love this Chili Mac, you’ll also love this Hamburger Soup!
Confession time – when I first posted this chili mac back in 2015, it was a “lighter” recipe. But I’m not always good with keeping things light.
I know it’s January, and everyone is on the healthy bandwagon, and I’m here taking a lighter meal and turning it back into good old fashioned comfort food.
The thing is, even though this is comfort food, it still is not so bad for you. At under 550 calories per serving, I’d say it could even be considered a good for you dinner.
And bonus – this is all made in one pan, which means less clean up. And it’s something both kids and adults can enjoy!
Ingredients
- Oil: You want a good oil for cooking vegetables – I usually use olive oil or avocado oil.
- Onion and Garlic: These are both for flavor.
- Ground Beef: I like to use a semi-lean ground beef. Lean enough that it doesn’t render a lot of fat, but fat enough so that you still have some flavor. I like a 85/15 blend.
- Spices: These are all spices you’d see in a chili – chili powder, smoked paprika, cumin, garlic powder, and of course – salt.
- Beans: I like to use black beans because I like them, but really, you can use any beans that you like.
- Tomatoes: I use both tomato sauce and fire roasted tomatoes. If you don’t want the fire roasted flavor, feel free to sub in regular diced tomatoes.
- Pasta: I like to use macaroni to keep with the “mac” but you should be able to use any short cut pasta. Just be aware that you may need more liquid and time.
- Green Chiles: These are optional, but add great flavor.
- Broth: You need the beef broth to cook the pasta and for the chili.
- Cheese: I like to use Monterey Jack, but you could use pepper jack for more heat, or even cheddar.
How to Make Chili Mac
STEP 1: Cook your onion in the oil in a large pot or Dutch oven. I have been using this cast iron casserole dish lately and have loved it. Once the onion is softened, add the garlic, then the ground beef.
STEP 2: Once the ground beef is cooked, add in the spices. Cook this all for a minute to two to toast and bring out the flavors in the spices.
STEP 3: Add the beans, tomatoes, pasta, fire roasted tomatoes, and green chiles to the dish. Stir everything together.
STEP 4: Add the beef broth. Bring the mixture to a boil, then reduce to a simmer and cover the pot.
STEP 5: Cook everything together until the pasta is tender. You’ll want to stir it a few times during the cook time so that the pasta doesn’t stick to the bottom of the pan.
STEP 6: Once the pasta is tender, add 1 1/2 cups of the cheese and stir to combine and melt the cheese. Then sprinkle the remaining cheese on top and place the lid on the dish until the cheese is melted.
Tips and Tricks
- I like to serve this topped with sour cream and cilantro. You could also add sliced avocado, sliced jalapeños, or green onions.
- The original recipe had less pasta and less cheese. And while you probably could cut back on the cheese, I think you need all the pasta.
- This dish is best made right before serving, simply because the pasta will get softer the longer it sits. I do love the leftovers, though!
- Store any leftovers in the refrigerator for up to 3 days.
- When reheating leftovers, you may need to add a little bit of additional beef broth if it has dried out.
Change it Up
- Sub in ground turkey for the ground beef if desired.
- I use pretty traditional chili spices, but you can add or take out, according to what you like.
- Add in a bit of heavy cream at the end to make it creamy.
- You can make this more chili-like by adding more broth.
More Classic Comfort Foods
Penne Pasta Bake
Shepherd’s Pie
Chicken a la King
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Chili Mac
Ingredients
- 1 tablespoon olive oil
- 3/4 cup chopped onion
- 2 cloves garlic minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 (15 oz) can black beans drained and rinsed
- 1 (14.5 oz) can fire roasted tomatoes
- 8 oz dry macaroni noodles
- 1 (8 oz) can tomato sauce
- 1 (4 oz can) diced green chiles
- 2 cups beef broth
- 8 oz shredded Monterey Jack cheese
Instructions
- Place a large skillet or Dutch oven over medium-high heat. Add the oil. Once hot, add the onion and cook, stirring frequently, until the onion is soft. Add the garlic and cook another minute.
- Add the ground beef to the pan. Cook, breaking up the beef, until the beef is browned and no longer pink.
- Once the beef is cooked, stir in the chili powder, smoked paprika, cumin, salt, and garlic powder. Cook for a minute or two to toast the spices.
- Add the black beans, fire roasted tomatoes, noodles, tomato sauce, and green chiles to the skillet. Stir to combine. Stir in the beef broth.
- Bring to a boil, then reduce the heat to a simmer. Put the lid on the skillet and cook an additional 20 minutes, stirring occasionally to make sure the pasta doesn’t stick to the bottom of the pan.
- Once the pasta is tender, turn off the heat and stir in about 1 1/2 cups of the Monterey Jack. Sprinkle the rest of the cheese on top, and place the lid back on for 5 minutes for the cheese to melt.
Joanne says
The days run together for me and I DO physically go to a job every day! Last week I swore every day was Thursday.
Somehow we never had chili mac when I was a kid and I am definitely regretting it. Love your lighter version!
Laura says
What do you think about using turkey instead of beef?
Deborah says
I think turkey would work just fine.
Chels R. says
I’m having that problem too. It feels like a Thursday, but I know its a Wednesday. This looks perfect and love that it is lower in calories, too.
Marla Meridith says
This skillet pasta looks delish!!