This chili mac combines hearty and bold homemade chili with comforting and delicious macaroni and cheese for a truly crowd-pleasing meal! Simply prepare the chili, layer it with cheese and cooked pasta, and then pop it into the oven! You can have it ready to eat in 30 minutes or let the chili simmer for a few hours to get the ultimate flavor experience!
Easy Chili Macaroni & Cheese Recipe
This chili mac recipe has quickly become a new family-favorite dinner in my household! It is bold, flavorful, and easy to make quickly or prepare in advance!
You can simmer the chili for 15 minutes before baking or let it simmer for 2 hours to bring all of the flavors together! Either way, it is guaranteed to be a huge hit with your entire family!
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🥘 Chili Mac Ingredients
I will admit that this is a pretty long ingredient list, but don't let it intimidate you! All of the fresh peppers and spices are the key to having a bold and flavorful chili!
Chili Ingredients
- Olive Oil - 4 tablespoons of olive oil (extra virgin).
- Onion - 1 large diced yellow or white onion.
- Bell Pepper - 1 large diced red bell pepper with the seeds removed.
- Anaheim Pepper - 1 large diced Anaheim pepper with the seeds removed.
- Jalapeno - 2 large jalapeno peppers with the seeds removed and diced.
- Garlic - 1 tablespoon of minced garlic.
- Beef - 2½ pounds of ground beef.
- Worcestershire Sauce - ¼ cup of Worcestershire sauce.
- Beef Bouillon - 2 beef bouillon cubes.
- Beer - 12 ounces of light beer, such as Coors or Miller. If you don't want to use beer, you can use more beef broth.
- Crushed Tomatoes - 28 ounces of crushed tomatoes.
- Diced Tomatoes - 14.5 ounces of fire-roasted diced tomatoes.
- Tomato Paste - 1 tablespoon of tomato paste (or a tomato paste substitute).
- White Wine - ½ cup of white wine (or more beef broth).
- Chili Seasoning - 4 tablespoons of chili seasoning. Try out my tasty homemade blend, or use your favorite kind.
- Brown Sugar (optional) - 1 tablespoon of brown sugar if you like a bit of sweetness in your chili.
- Chipotle Pepper Sauce - 1 tablespoon of chipotle pepper sauce.
- Salt & Pepper - ½ teaspoon of both salt and pepper, to taste.
- Kidney Beans - 32 ounces of dark red kidney beans, drained and rinsed.
- Chili Beans - 16 ounces of chili beans, drained and rinsed.
Macaroni Ingredients
- Elbow Macaroni - 4 cups of elbow macaroni, cooked and drained.
- Cheese - 4 cups of shredded cheddar cheese.
- Parsley (optional) - 1 tablespoon of parsley or green onions chopped for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chili Mac
I recommend letting your chili simmer for the full amount of time, but you will still have an unbelievably delicious meal if you choose to make it quickly! You will need a large pot or Dutch oven, a 9x13 baking dish, a skillet, a cutting board, a knife, and a wooden spoon.
This recipe will make 12 incredibly hearty servings. You can either feed a large group or enjoy some delicious leftovers!
Make The Chili
- Saute the vegetables. Place a Dutch oven or large pot over medium heat and add 4 tablespoons of extra virgin olive oil. Once the oil is hot, add 1 large white onion, 1 large red bell pepper, 1 large Anaheim pepper, 2 large jalapeno peppers, and 1 tablespoon of minced garlic. Cook for a few minutes or until the vegetables are tender.
- Brown the meat. While the veggies are cooking, place a different skillet over medium-high heat and brown 2½ pounds of ground beef. When there is no pink remaining, drain off the excess grease.
- Add. Add ¼ cup of Worcestershire sauce, 2 beef bouillon cubes, and 12 ounces of light beer (or beef broth) to the ground beef. Cook, scraping the bottom of the pan with your wooden spoon, for approximately 3 minutes.
- Mix. Transfer the beef mixture to the pot that has the tender veggies. Then, stir in 28 ounces of crushed tomatoes, 14.5 ounces of diced tomatoes, 1 tablespoon of tomato paste, ½ cup of white wine (or beef broth), 4 tablespoons of chili seasoning, 1 tablespoon of brown sugar, 1 tablespoon of chipotle pepper sauce, and ½ teaspoon of both salt and pepper.
- Simmer. Bring it to a boil and then lower the heat to medium-low. Place the lid on the pot and let it simmer for 90 minutes, stirring occasionally (*see note).
- Add the beans. After about 90 minutes, add 32 ounces of dark red kidney beans and 16 ounces of chili beans and simmer for 30 minutes more.
Cook The Macaroni & Combine
- Preheat. Meanwhile, cook the 4 cups of elbow macaroni according to the directions on the package and preheat your oven to 375°F (190°C)
- Assemble. Spoon half of the chili into a 9x13 baking dish and then sprinkle 2 out of the 4 cups of cheddar cheese over it. Top it with the remaining chili, and then cover the dish with aluminum foil that has been lightly sprayed with nonstick cooking spray.
- Bake. Bake in the oven at 375°F (190°C) for 25 minutes. Remove the foil and add the remaining cheese. Then bake for 5 more minutes or until the cheese has melted. Serve immediately, garnished with 1 tablespoon of parsley if desired.
Chili mac is a hearty and filling dish on its own, but you can serve it with a Caesar salad, cornbread, garlic bread, or microwaved carrots for a more complete meal! Take a look at what to serve with chili for even more ideas! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- While simmering the chili for the full amount of time will yield the best flavor that can be served from the stovetop cooking time (no need to bake, just add cheese and stir until melted). The chili is thick enough to use after 10-15 minutes if you need a speedier dish.
- You can swap the beer and wine with the same amount of additional beef broth for an alcohol-free recipe.
- You can prepare the chili a day or two in advance. Simply keep it covered in the fridge. When ready, continue the recipe by adding the pasta and baking it in the oven!
- To make a vegetarian chili mac, use a plant-based ground meat substitute or simply add extra beans, such as kidney or black beans, in place of the meat. To make it vegan, use a dairy-free cheese substitute and check the pasta and other ingredients for any hidden animal products.
🥡 Storing & Reheating
Let your chili mac completely cool and then either cover the dish or transfer the leftovers to an airtight container. Keep stored in the fridge for up to 4 days.
Reheating Chili Mac
Reheat individual portions in the microwave covered with a towel to prevent splatter. Or in the oven, covered with foil, at 375°F (190°C) until hot.
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❓ Recipe FAQs
Yes, to make gluten-free chili mac, use your favorite variety of gluten-free pasta and ensure that any canned ingredients, spices, and sauces are also gluten-free.
The heat in the chili is dependent on how spicy your chili seasoning is as well as the jalapeno and Anaheim peppers. If you want your dish to be milder, reduce the peppers or omit them altogether. If you want to increase the heat, add more chili powder, cayenne pepper, or extra diced jalapeños to the recipe. Adjust the spices to your personal preference.
Elbow macaroni is the most common choice for chili mac recipes, but other small pasta shapes like shells, rotini, or penne will also work well. Use your favorite short pasta variety!
🌶️ More Tasty Chili Recipes
- Chili Con Carne - A one-pot chili that is sure to be a crowd-pleaser at any event.
- Venison Chili - A unique twist on chili that is perfect for anyone who enjoys hunting.
- Texas Chili - Flavorful chili that doesn't include any kind of beans.
- Prime Rib Chili - Use some leftover prime rib to make an upscale homemade chili.
- Crockpot Chili - Hands-off chili that comes together while you go about your day.
- Homemade Chili - The classic chili recipe that this chili mac was based on!
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📖 Recipe Card
Chili Mac
Ingredients
Chili Ingredients
- 4 tablespoon olive oil (extra virgin)
- 1 large white onion (diced, or use yellow onion)
- 1 large red bell pepper (diced, seeds removed)
- 1 large Anaheim pepper (seeds removed, diced)
- 2 large jalapeno peppers (finely diced, seeds removed)
- 1 tablespoon garlic (minced)
- 2½ lbs ground beef
- ¼ cup Worcestershire sauce
- 2 beef bouillon cubes
- 12 oz light beer (such as Coors or Miller, or use beef broth)
- 28 oz crushed tomatoes (San Marzano are recommended)
- 14.5 oz diced tomatoes (fire-roasted)
- 1 tablespoon tomato paste
- ½ cup white wine (or use more beef broth)
- 4 tablespoon chili seasoning (see recipe, or use your favorite brand)
- 1 tablespoon brown sugar (optional)
- 1 tablespoon chipotle pepper sauce
- ½ teaspoon each, salt & pepper (to taste)
- 32 oz dark red kidney beans (drained and rinsed)
- 16 oz chili beans (drained and rinsed)
Macaroni Ingredients
- 4 cups elbow macaroni (cooked and drained)
- 4 cups cheddar cheese (shredded)
- 1 tablespoon parsley (optional, chopped for garnish, or green onions)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Chili
- Place a Dutch oven or large pot over medium heat and add 4 tablespoon olive oil. Once the oil has heated up, add 1 large white onion, 1 large red bell pepper, 1 large Anaheim pepper, 2 large jalapeno peppers, and 1 tablespoon garlic. Cook for a few minutes, or until the vegetables are tender.
- While the veggies are cooking, place a separate skillet over medium-high heat and brown 2½ lbs ground beef. When there is no pink remaining, drain off the excess grease.
- Add ¼ cup Worcestershire sauce, 2 beef bouillon cubes, and 12 oz light beer to the ground beef. Cook, scraping the bottom of the pan with your wooden spoon, for about 3 minutes.
- Pour the beef mixture into the pot that has the tender veggies. Then, stir in 28 oz crushed tomatoes, 14.5 oz diced tomatoes, 1 tablespoon tomato paste, ½ cup white wine, 4 tablespoon chili seasoning, 1 tablespoon brown sugar, 1 tablespoon chipotle pepper sauce, and ½ teaspoon each, salt & pepper.
- Bring it to a boil and then reduce the heat to medium-low. Place the lid on the pot and let it simmer for 90 minutes, stirring occasionally.
- After about 90 minutes, add 32 oz dark red kidney beans and 16 oz chili beans and simmer for an additional 30 minutes.
Cook The Macaroni & Combine
- Meanwhile, cook the 4 cups elbow macaroni according to the directions on the package and preheat your oven to 375°F (190°C).
- Spoon half of the chili into a 9x13 baking dish and then sprinkle 2 out of the 4 cups cheddar cheese over it. Top it with the remaining chili and then cover the dish with aluminum foil that has been lightly sprayed with nonstick cooking spray.
- Bake in the oven at 375°F (190°C) for 25 minutes, remove the foil and add the remaining cheese. Then bake for 5 more minutes, or until the cheese has melted. Serve immediately garnished with 1 tablespoon parsley if desired.
Notes
- While simmering the chili for the full amount of time will yield the best flavor that can be served from the stovetop cooking time (no need to bake, just add cheese and stir until melted). The chili is thick enough to use after 10-15 minutes if you need a speedier dish.
- You can swap the beer and wine with the same amount of additional beef broth for an alcohol-free recipe.
- You can prepare the chili a day or two in advance. Simply keep it covered in the fridge. When ready, continue the recipe by adding the pasta and baking it in the oven!
- To make a vegetarian chili mac, use a plant-based ground meat substitute or simply add extra beans, such as kidney or black beans, in place of the meat. To make it vegan, use a dairy-free cheese substitute and check the pasta and other ingredients for any hidden animal products.
- To store: Let your chili mac completely cool and then either cover the dish or transfer the leftovers to an airtight container. Keep stored in the fridge for up to 4 days.
- To reheat: Reheat individual portions in the microwave covered with a towel to prevent splatter. Or in the oven, covered with foil, at 375°F (190°C) until hot.
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