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Chili Macaroni

Chili Macaroni

Course Main Course
Cuisine American
Keyword best-chili-recipes, chili-mac, chili-macaroni
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Author Melissa Sperka


  • 8 oz elbow macaroni
  • 1 medium onion diced
  • 1 medium poblano pepper diced and seeded
  • 4 clove garlic minced
  • olive oil
  • seasoned salt and black pepper
  • 1 1/2 lb extra lean ground beef
  • 1/4 cup dark chili powder
  • 1 1/2 Tbsp cumin
  • 2 tsp Mexican oregano
  • 1/2 tsp lemon pepper
  • 1/4 tsp ground ancho or chipotle pepper [more or less to 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
  • 1/4 cup chopped cilantro
  • Toppings: sliced green onions shredded cheese, sour cream, jalapenos, black olives


  • Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray.
  • Cook the elbow macaroni per the package directions until al dente. Drain well and set aside.
  • Meanwhile, in a large skillet, cook the diced onion and poblano pepper in a couple of drizzles of olive oil for 3-4 minutes until softened. Season with seasoned salt and black pepper to taste.Add the minced garlic and saute for 1 minute.
  • Add the ground beef and cook until no pink remains. Adjust the seasoned salt and black pepper to your taste. Drain any excess fat from the pan.
  • Add to the skillet chili powder, cumin, Mexican oregano, lemon pepper and ancho or chipotle chili. Stir well.
  • Add the tomatoes and kidney beans. Simmer for 10 minutes, then remove from the heat.
  • Add the cooked elbow macaroni, 1 cup of shredded cheese and the cilantro. Stir until combined. Pour into the baking dish. Sprinkle the remaining shredded cheese on top.
  • Bake for 30 minutes or until golden and bubbly.
  • Garnish with additional cilantro. Serve with chopped green onions, shredded cheese and sour cream, jalapenos black olives, if desired.