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!
1tablespoonparsley(optional, chopped for garnish, or green onions)
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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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Course Beef Dishes, Dinner Recipes, Entrees, Main Course