Chili Macaroni

This hearty Chili Mac combines savory ground beef, tender macaroni, and a rich, zesty chili sauce for a comforting, family-friendly meal. It's an easy, budget-friendly dinner that brings two comfort food favorites together in one delicious dish!

Course Main Course

Cuisine American, Southern

Keyword chili-mac, chili-macaroni

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 318kcal

Author Melissa Sperka

Ingredients

8 oz elbow macaroni
1 medium onion diced
1 medium poblano pepper diced and seeded
4 clove garlic minced
2 Tbsp olive oil
1 tsp each seasoned salt and black pepper
1 1/2 lb extra lean ground beef
1/4 cup dark chili powder (4 tablespoons) adjust to taste
1 1/2 Tbsp cumin
2 tsp Mexican oregano or 1 tsp Italian oregano
1/2 tsp lemon pepper
1/4 tsp ground ancho or chipotle pepper (or paprika) use more or less to your taste
2 14.5 oz cans chili seasoned diced tomatoes
1 16 oz can light red kidney beans drained
2 cup shredded colby-jack cheese
2-3 Tbsp chopped cilantro optional
Toppings: sliced green onions shredded cheese, sour cream, jalapenos, black olives

Instructions

Preheat the oven to 350°F and spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
Boil the elbow macaroni per the package directions until al dente. Drain well and set aside.
Meanwhile, in a large skillet over medium-high heat cook the diced onion and poblano pepper in a couple of drizzles of olive oil over medium-high heat. Saute for 2-3 minutes until softened. Season with 1/2 tsp seasoned salt and 1/2 tsp black pepper. Add the minced garlic and saute for 1 minute longer.
To the skillet add the ground beef. Cook until no pink remains, around 6-8 minutes. Drain any excess grease from the pan.
Add the chili powder, cumin, oregano, reserved 1/2 tsp seasoned salt and 1/2 tsp black pepper, lemon pepper and ancho pepper or chipotle pepper. Stir to combine.
Add the tomatoes with juices (don't drain) and kidney beans. Simmer over medium heat for 5-10 minutes, then remove the pan from the heat. (This can be done one day in advance for a timesaver).
Next, add the cooked elbow macaroni, 1 cup of shredded cheese and 2 Tbsp cilantro. Stir to fully combine.
Pour macaroni mixture into the prepared baking dish. Sprinkle the top with the remaining shredded colby jack cheese.
Transfer to the oven. Bake for 30-40 minutes or until the cheese is golden brown and bubbly around the edge,
Serve garnished with additional cilantro. Serve with chopped green onions, shredded cheese and sour cream, jalapenos black olives, if desired.

Notes

Protein - You can make chili mac with ground turkey, ground chicken or ground pork.
Pasta - You could make this with any similar size pasta in place of elbow macaroni. Small or medium shells, noodles or penne rigate.
Spices - You can replace the lemon pepper with black pepper, or omit it altogether.
Fresh Herbs - If you don't care for cilantro, you can use parsley in its place.
Cheese - You can use sharp cheddar cheese, colby jack cheese, mild cheddar cheese or spicy pepper jack cheese. You can use a bag of shredded Mexican cheese blend for a shortcut.
Set-Up a Toppings Bar - Chili macaroni is a mouthwatering way to serve chili for your game day eats. Set up a toppings bar with sour cream, sliced green onions, salsa, black olives, jalapeños, crushed Doritos or tortilla chips and shredded cheese and let everyone create a bowl of chili macaroni their way.
Side Dishes to Serve with Southern Chili Mac - To serve it as a main course add a steamed veggie or a salad and a big basket of homestyle garlic herb bread, and it turns dinner time into a family feast.

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