This chili macaroni is a hearty, cheesy dinner that makes the whole pot feel impossible to stop scooping from. It has tender elbow macaroni folded into a thick tomato chili with seasoned ground beef, beans, green chiles, and plenty of melted cheddar and Monterey Jack. Every bite is saucy, savory, a little smoky, and full of cozy chili flavor.
The Secret to Better Chili Macaroni
When I make chili macaroni, I want it to taste like chili first: saucy, hearty, beefy, and full of tomatoes, beans, green chiles, and warm spices. The macaroni makes it even more comforting, and the melted cheese brings everything together, but this is not trying to be a creamy mac and cheese. It is a big cozy bowl of chili-meets-pasta, and I am very much here for it.
I do cook the macaroni in a separate pot, and I promise I would not ask you to wash one more pan unless it is really needed. It keeps the pasta from turning soft and mushy, especially when you reheat the leftovers. And this recipe makes the kind of leftovers you will actually look forward to eating.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground beef: I use 85% lean ground beef because it has enough fat for flavor without making the chili greasy. If there is a lot of excess grease after browning, drain some before adding the vegetables.
- Tomatoes: Crushed tomatoes make the chili base thick and saucy. The diced tomatoes with green chiles add mild heat and a little acidity. For less spice, use regular diced tomatoes.
- Beans: Black beans and kidney beans make the dish heartier and help it feel more like chili than pasta with meat sauce. Drain and rinse them so the sauce does not get muddy or overly starchy.
- Macaroni: Cook the elbow macaroni separately and stop at al dente. It will soften more after it is stirred into the hot chili.
- Cheese: Cheddar adds sharper flavor, while Monterey Jack melts smoothly. The cheese melts into the chili and over the top, but this is not meant to have a creamy cheese sauce.
Tip!
If you want the milder tomato-and-beef pasta version, try my American Chop Suey, also known as American goulash.
See How It Comes Together
1. Cook the beef with the onion and bell pepper until the beef is browned and the vegetables have softened.
2. Stir in the seasonings, tomato paste, tomatoes, beans, and water, then let everything simmer until thick.
3. Stir in the cooked macaroni after the chili has finished simmering so the pasta does not get mushy.
4. Stir in some of the cheese, sprinkle the rest on top, then cover the pot until melted.
A Few Tips Before You Start
- Cook the macaroni just until al dente. It should still have a little bite when you drain it because it will soften more once it is stirred into the hot chili.
- Let the chili simmer uncovered before adding the pasta. You want it thick and spoonable, not loose or watery.
- Add the macaroni after the chili has finished simmering. This keeps the pasta from soaking up too much liquid.
- Melt the final layer of cheese off the heat. Cover the pot and let it sit until the cheese melts instead of continuing to cook the pasta.
Chili Macaroni Variations
- For a milder version, use regular diced tomatoes instead of diced tomatoes with green chiles and stick with mild chili seasoning.
- For more heat, use medium or hot chili seasoning, or add jalapeños, cayenne pepper, crushed red pepper flakes, or hot sauce.
- For extra vegetables, add corn, diced zucchini, or extra bell pepper. Add firmer vegetables while the chili simmers so they have time to soften.
- For no beans, leave them out and add a little more ground beef or macaroni. The chili will be less thick, so you may not need all of the water.
- For a different bean mix, use pinto beans instead of black beans or kidney beans.
- For gluten-free chili macaroni, use gluten-free pasta and check that your chili seasoning packet is gluten-free. I really like this pasta, which is made from chickpeas. Keep in mind that it foams as it cooks, but it tastes just like regular wheat macaroni.
What to Serve with Chili Macaroni
Chili macaroni is filling enough to serve on its own, but it also works well with cornbread, garlic bread, tortilla chips, saltine crackers, or a simple green salad.
For toppings, try sour cream, sliced jalapeños, green onions, cilantro, crushed tortilla chips, salsa, hot sauce, or extra shredded cheese.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chili Macaroni
Equipment
- Large pot
- Dutch oven or large heavy pot
- Colander
- Can Opener
Ingredients
- 8 ounces (225 g) dry elbow macaroni
- 1 pound (450 g) lean ground beef 85/15
- 1 small (115 g) yellow onion finely diced
- 1 small (115 g) green bell pepper finely diced
- 3 cloves garlic minced
- 1 1.25 ounce (30 g) packet mild chili seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 6-ounce can (170 g) tomato paste
- 1 28-ounce can (794 g) crushed tomatoes
- 1 10-ounce can (283 g) diced tomatoes with green chiles undrained
- 1 15-ounce can (425 g) black beans drained and rinsed
- 1 15-ounce can (425 g) red kidney beans drained and rinsed
- ½ cup (120 ml) water
- 4 ounces (115 g) shredded sharp cheddar cheese divided
- 4 ounces (115 g) shredded Monterey Jack cheese divided
- Fresh cilantro and sliced jalapeños optional for serving
Instructions
- Cook the macaroni in salted boiling water until al dente. Drain and set aside.
- Place a Dutch oven over medium high heat. Add the ground beef and cook for 8 to 10 minutes, breaking it up as it browns.
- Add the onion and green bell pepper. Cook for 8 to 10 minutes, stirring occasionally, until softened.
- Add the garlic. Cook for 30 seconds, stirring often.
- Add the chili seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and ground black pepper. Stir for 1 minute to coat the beef and vegetables.
- Add the tomato paste. Stir until it is fully mixed into the beef mixture.
- Add the crushed tomatoes, diced tomatoes with green chiles, black beans, kidney beans, and water. Stir well.
- Bring to a simmer. Reduce the heat to low and cook uncovered for 30 minutes, stirring occasionally.
- Add the cooked macaroni. Stir until evenly combined.
- Add half of the cheddar cheese and half of the Monterey Jack cheese. Stir until melted.
- Sprinkle the remaining cheese over the top. Cover the pot and remove it from the heat.
- Let the chili macaroni sit for 10 minutes, or until the cheese melts. Serve warm with cilantro and jalapeños, if desired.
Notes:
- Use mild chili seasoning for a gentle heat, or choose medium or hot if you prefer more spice.
- For a milder version, replace the diced tomatoes with green chiles with regular diced tomatoes.
- Cook the macaroni just until al dente because it will soften more once stirred into the hot chili.
- This recipe is tomato forward and cheesy, but it does not have a creamy cheese sauce.
- This makes a large batch and is very filling, which makes it great for leftovers.
- I prefer reheating chili macaroni in the microwave. The cheese can stick to the bottom of the pot if it is reheated on the stovetop.
- You can add corn, extra bell pepper, or diced zucchini if you want to add more vegetables.
- Good toppings include sour cream, crushed tortilla chips, crackers, taco sauce, salsa, guacamole, fresh cilantro, or sliced jalapeños.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Not gluten free unless made with gluten free pasta and a gluten free chili seasoning packet.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
How to Store and Reheat
Store leftover chili macaroni in an airtight container in the refrigerator for up to 5 days.
Reheat individual portions in the microwave, stirring halfway through, until hot. If it looks too thick, add a small splash of water before reheating.
You can also reheat it on the stovetop over low heat, but stir often because the cheese can stick to the bottom of the pot.
Can You Freeze Chili Macaroni?
Yes, chili macaroni freezes well. Let it cool completely, then freeze it in airtight containers for up to 3 months.
Thaw overnight in the refrigerator before reheating. The pasta will soften a little after freezing, but cooking it al dente helps it hold up better.
Common Questions You Might Have
They are similar, but this chili macaroni is more chili-forward. It has melted cheese, but it is not a creamy mac and cheese with chili added.
Chili macaroni and American goulash both use ground beef, tomatoes, and elbow macaroni. The difference is the seasoning. Chili macaroni has chili seasoning, beans, green chiles, cumin, smoked paprika, and cheese, so it tastes more like chili. American goulash is usually milder and more tomato-pasta focused.
Yes. For the best texture, make the chili base ahead of time and store the cooked macaroni separately. Stir them together when reheating, then add the cheese.
With mild chili seasoning, it has gentle heat. For less spice, use regular diced tomatoes instead of tomatoes with green chiles. For more heat, add jalapeños, cayenne, hot sauce, or hot chili seasoning.
Leave a Review!