Traditional ground beef chili, packed with flavor and served chili mac style over macaroni pasta — pass the grated cheese, sour cream and hot sauce, please!
There’s nothing quite like a pot of classic chili on a chilly night. This Chili Mac is a family favorite I’ve been making for years because it satisfies picky eaters and adults alike. It’s a straightforward, traditional beef-and-bean chili — not white chili, not overly complicated — just rich flavor built from everyday ingredients. It’s mild enough for kids but flavorful enough that adults can add heat at the table with hot sauce or Sriracha.
This version uses ground chuck for a meaty texture, plenty of chili powder for robust flavor, and a mix of tomatoes and beans for a satisfying, hearty dish. If you prefer a spicier chili, you can increase the chili powder or add cayenne, diced jalapeños, or your favorite hot sauce. One of the best things about chili is how easy it is to customize: I keep the base mild, and anyone who wants more heat can adjust their individual bowl.
My mother always served chili over macaroni — she called it chili mac — and it’s how I grew up eating it. The pasta soaks up the sauce and turns a pot of chili into a filling family meal. My kids love it that way too, each in their own quirky combination of pasta, chili, cheese and sour cream. Simple toppings like shredded cheddar, chopped onions, or tortilla chips let everyone build their own bowl.
This recipe makes a large batch — about three quarts — perfect for feeding a crowd, bringing to potlucks, or enjoying as leftovers. It actually tastes better the next day after the flavors have had time to meld. The chili powder amount may look generous, but the variety I use is flavorful rather than fiery; adjust it to suit your taste. One of my kids even used this recipe to win a chili cook-off at work, so it’s been well tested and loved beyond my own kitchen. — Kelly
Chili Mac
Ingredients
- 2 pounds ground chuck
- 4 teaspoons finely chopped garlic
- 1 large onion, chopped (about 1½ cups)
- 2/3 cup finely chopped green bell pepper
- 1/2 cup chili powder (adjust to taste)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 can (16 oz) sliced stewed tomatoes, undrained
- 1 can (16 oz) diced chili tomatoes, undrained
- 1 can (32 oz) crushed tomatoes, undrained
- 1 can (16 oz) dark red kidney beans, undrained
- 1 can (16 oz) red beans, undrained
- Cooked elbow macaroni for serving
- Optional toppings: shredded cheddar cheese, sour cream, diced onion, cilantro, hot sauce or Sriracha
Instructions
- In a large pot over medium-high heat, brown the ground chuck with the garlic, chopped onion and green pepper. Stir often to break up the meat and cook until it is no longer pink.
- Add the chili powder, apple cider vinegar, allspice, coriander, cumin, salt, and all the canned tomatoes and beans (do not add the macaroni). Bring the mixture to a boil.
- Reduce the heat, cover, and simmer for about 1 hour, stirring frequently. As the chili simmers, break up the stewed tomato slices with a wooden spoon so they meld into the sauce.
- If the chili becomes too thick while simmering, stir in 1/2 to 1 cup of water to reach your preferred consistency. For deeper flavor, make the chili a day ahead and refrigerate overnight, then gently reheat before serving.
- Serve the chili over cooked elbow macaroni and let everyone add toppings as they like: shredded cheddar, sour cream, hot sauce, chopped onion, oyster crackers or tortilla chips.
Recipe Notes
Makes about 3 quarts of chili. This quantity serves a large family or a small gathering and freezes well in portions for later meals.
Nutrition does not include pasta or toppings. Use your favorite pasta shape or choose gluten-free pasta if needed. Adjust spices to taste — this chili is written on the mild side so everyone at the table can customize their bowl.
Nutrition (per serving)
- Calories: 331 kcal
- Carbohydrates: 27 g
- Protein: 20 g
- Fat: 17 g (Saturated fat: 6 g)
- Sodium: 788 mg
- Fiber: 10 g
- Vitamin A: 3230 IU • Vitamin C: 22 mg
*Adapted from a newspaper clipping in my recipe drawer.