A big dish of total comfort food. Combining mac and cheese with a meaty chili to make what I like to call Chili Mac. Grab a spoon and dive into this pot.
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One-pot dishes and casseroles were big in my house growing up. Because of that, this chili mac and cheese is somewhat nostalgic and very comforting. The beef chili combo with pasta kind of reminds me of hamburger helper in a way. Does anyone remember that one? But this is better, so much better. It’s got lots of cheese and a chili flavor kick.
There is kind of a lot going on in this dish, it being both chili and mac and cheese. But it’s not complicated and the ingredients are simple. While you are boiling the pasta, you start making the chili. Cook the pasta in stock (beef or chicken) because you will want that extra flavor infusion. Then brown the beef with the onion. Add garlic and seasonings, then canned tomato sauce, beans, then some of the stock from the pasta. The longer you can let the chili simmer, the better. Then stir in the pasta and cheese. Top with more cheese. This will feed about six servings. It’s a hearty, filling dish.
Ingredients needed for the Chili Mac & Cheese
- Macaroni pasta
- 1lb ground beef or bison (I love bison)
- Kidney beans
- Tomato sauce
- Onion
- Garlic
- Beef or chicken stock
- Worcestershire sauce
- Shredded cheddar cheese
- Cumin, chili powder, paprika, oregano, salt & pepper
How to Make the Chili Mac & Cheese
- Boil the pasta in some water and stock. While you’re waiting for the liquid to boil, start the chili.
- Add a little oil to a large pot. I use my cast iron, but any large pot will work too. Cook the onion and meat. Add the garlic and seasoning and coat the meat.
- Then add the tomato sauce and beans with a cup of broth/water from the pasta. Let simmer on low as long as you can before stirring in the pasta. If you are making this quickly you can add the pasta right in.
- Give it a good mix then stir in half the shredded cheese. Add the rest of the shredded cheese. You can cover it to let it melt or pop it under the broiler for just a couple of minutes.
What’s to love about this Chii Mac & Cheese
- This is a hearty meal that is perfect for colder nights.
- The dish makes a good amount so it can feed a family or you will have plenty of leftovers, which also makes it great for meal planning.
- The ingredients are rather simple but the dish has lots of flavor.
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Tips & FAQ for the Chili Mac
I’ve used ground beef and ground bison but I would imagine ground chicken or turkey would work too. Even a meat substitute if you want to keep it vegetarian.
Yes, I would just not add the cheese on top and when you go to warm it, spread that remaining cheese.
I like cheddar and monterey jack for this one.
Chili Mac & Cheese
Ingredients
- 1 lb ground beef or bison
- 1 15oz can kidney beans, drained
- 1 15oz can tomato sauce
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/2 tsp dried oregano
- 1 tsp paprika
- 1 tbsp worchestishire sauce
- 1 white onion, diced
- 3 cloves garlic, minced
- 4 cups beef or chicken stock
- 2 cups shredded cheddar cheese, packed
- 1 tbsp oil
- 2 tbsp tomato paste
- salt & pepper
Instructions
- Start by boiling stock with another 2 cups water. Cook pasta until al dente.
- While the water boils then pasta cooks, heat 1 tbsp of oil in a large pot or casiron. Add the diced onion and ground meat. Break down meat as much as you can.
- When the meat is cooked, add the seasoning along with a generous pinch of salt then the Worcestershire sauce and tomato paste. Coat the onions and meat. Add the beans and tomato sauce. Stir to combine
- Pour in 1 cup of the pasta water/stock into the chili and let simmer. You can let it simmer for a while to develop more flavor or just add the pasta.
- Once you stir in the pasta, taste and adjust the salt if needed. Stir in 1 cup of cheese. Top with the remainder of the cheese. Place under the broiler or just cover to melt the cheese. Serve with favorite toppings like green onion, and hot sauce, those are mine!
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