Quick Chili Mac with Ground Beef

Quick chili mac with ground beef takes me back to a chilly evening when I wanted both the comfort of chili and the creaminess of mac and cheese, so I decided to combine the two. The result was a hearty, cheesy dish that warmed me right up and filled the house with irresistible aromas.

Since then, this has become one of my go-to recipes when I need something quick and satisfying. The smoky chili flavor, tender pasta, and melted cheese make every bite rich and comforting. It’s the perfect one-pot meal for busy nights or when you’re craving a cozy dinner.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground beef – Adds savory flavor and heartiness to the dish.
• Elbow macaroni – Classic pasta shape that holds the sauce perfectly.
• Black beans – Provide extra texture and protein.
• Onion – Adds depth and sweetness when cooked down.
• Garlic – Enhances the chili base with aromatic richness.
• Diced tomatoes – Juicy and tangy, they form the chili base.
• Tomato sauce – Thickens the sauce and ties the flavors together.
• Chili powder – Brings smoky heat to the dish.
• Cumin – Adds warm, earthy notes.
• Cheddar cheese – Melts into the pasta for a creamy, cheesy finish.
• Green onions – Fresh garnish that adds a pop of color.
• Olive oil – For sautéing the aromatics and beef.
• Salt and pepper – To season everything perfectly.

Tools You’ll Need

• Large pot or Dutch oven – To cook everything in one pot.
• Wooden spoon – For stirring and breaking up the beef.
• Colander – To drain the pasta if cooked separately.
• Knife and cutting board – For prepping the vegetables.
• Serving bowls – To dish up this hearty meal.

Instructions

Step 1:

I start by heating olive oil in a large pot, then sauté diced onion and minced garlic until softened.

Step 2:

I add ground beef and cook until browned, breaking it apart as it cooks.

Step 3:

I stir in chili powder, cumin, salt, and pepper, letting the spices bloom for extra flavor.

Step 4:

I pour in diced tomatoes, tomato sauce, and black beans, then let everything simmer for about 10 minutes.

Step 5:

I cook the elbow macaroni separately until al dente, drain it, and stir it into the chili mixture.

Step 6:

I sprinkle shredded cheddar cheese on top, cover the pot briefly to let it melt, then garnish with green onions before serving.

Tips

I like to add a pinch of smoked paprika for extra depth. For a spicier version, include chopped jalapeños or a dash of cayenne pepper. You can also use leftover chili to make this dish even quicker.

Ways to Serve

This chili mac is perfect as a one-bowl meal, but you can serve it with cornbread or a simple salad on the side. It also reheats beautifully for meal prep.

Frequently Asked Questions

Can I use another type of pasta?

Yes, any short pasta like shells or rotini works well in this recipe.

Can I make this ahead of time?

Absolutely, it reheats wonderfully, just store in the fridge and warm before serving.

How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

See You in the Kitchen

I hope you try this quick chili mac with ground beef because it’s the ultimate comfort food made easy. Let me know how much you love it when you give it a try!

Happy Cooking!

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