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A bowl of delicious Chili Mac, the featured image for this recipe.

Irresistible Best Chili Mac

This Chili Mac recipe is the ultimate comfort food, perfect for busy weeknights or feeding a crowd. It's packed with layers of savory, cheesy flavor and is easily customizable to your liking. Get ready for a bowl of pure deliciousness!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 cup beef broth
  • 8 ounces elbow macaroni
  • 2 cups shredded cheddar cheese
  • Optional toppings: sour cream, green onions, shredded cheese, avocado, hot sauce

Equipment

  • Large pot or Dutch oven
  • colander
  • measuring cups and spoons
  • cutting board
  • knife
  • wooden spoon or spatula

Method
 

  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion, garlic, and bell pepper to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the canned diced tomatoes, tomato paste, chili powder, cumin, and oregano. Cook for 2-3 minutes, stirring constantly.
  4. Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover, and simmer for at least 30 minutes.
  5. While the chili is simmering, cook the elbow macaroni according to the package directions. Drain well.
  6. Stir the cooked macaroni into the chili. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
  7. Serve hot, topped with your favorite toppings.

Notes

For a spicier chili mac, add a pinch of cayenne pepper or a chopped jalapeño. You can also add a can of drained and rinsed beans to the chili. Leftover Chili Mac can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of beef broth if needed.