Come try my Classic Chili Mac recipe is a zesty dinner recipe that is loaded with tasty ground beef, filling kidney beans and a homemade spice mix that is simply incredible. Save this recipe to Pinterest so you can always find it!
Growing up my grandmothers influenced a lot of my cooking style. However, chili was my mom’s dinner. I talked about this a little in my book Fresh from the Farmhouse {HERE} because in the book there is a red beef chili made with . However this recipe, this Classic Chili Mac recipe made with simple ground beef, tomatoes and red kidney beans is much closer to her’s. One of the only differences is that I’ve created a homemade spice mix to be similar to the packaged one she used growing up. This is truly comfort food for me and I hope it will be for you too.
What is Chili Mac?
Chili Mac can be different things to different people. For me it is literally classic chili served over and mixed in with elbow noodles (the Mac) and topped with cheese. Mixed together it creates a delicious dinner that is always a family hit. Sometimes when people think of chili Mac they think of it already all incorporated together, but I do tend to serve this one onto of the other like my mom did while I was growing up.
What’s in the Classic Chili?
So before we get to the chili Mac, let’s talk about what is in my classic chili! As I mentioned, I tried to make this recipe as close to my childhood recipe as I could. My mom used a spice package but I was really determined not to do that and wanted to create a spice combination of my own. Along with those spices my Classic Chili recipe uses 85 percent lean ground beef, classic red kidney beans, tomato sauce, diced tomatoes and some stewed tomatoes too.
The spice mix
The spice mix for the Classic Chili Mac recipe is based on chili powder. This makes it zesty but not spicy. Then I add in garlic salt, oregano, cumin, fresh cracked pepper, smoked paprika and a little bit of unsweetened 100% cocoa powder. The cocoa powder will add a little bit of depth and richness. It helps to balance out the chili powder and the smokey flavors from the smoked paprika.
Do you want to make this spicy?
If you love a good spicy chili, then you can also add chipotle chili powder to the pot. I would start with 1/4 teaspoon because it will increase the spice nicely. If that is not enough for you, add in another 1/4. Go in increments of 1/4 tsp until you are satisfied. This is not included in the recipe below so just keep this in the back of your mind if you like spice.
Serving size and freezing leftovers
My Classic Chili Mac recipe makes a large helping. It will make a whole big pot and that will be 6-10 servings depending on the size of your bowls. We usually save this and have it for leftovers. Then I will either freeze it in a freezer proof container or finish it for lunch throughout the week. If you decided to freeze the leftovers you can thaw them in the microwave or leave them overnight in the refrigerator to thaw out and then add it to a pot on the stove over medium heat until it is warmed.
Tips for making my Classic Chili Mac
- This recipe moves fast so make sure to have everything by you in advance of getting the pot on the stove.
- If you don’t love elbow noodles for some reason you can substitute them with something you do enjoy.
- I love this recipe best by topping it with American cheese and a little sour cream. American cheese adds a creamy smoothness to the chili and creamy flavor too.
- The chili will keep for about 5 days in an airtight container in the refrigerator. After that, I would freeze whatever you want to keep.
Looking for more recipes like the Classic Chili Mac recipe?
If you love recipes like my Classic Chili Mac recipe, try these too!
- Creamy Poblano Chicken Chili {HERE}
- Chicken Tortilla Soup {HERE}
- Three Bean Chili recipe {HERE}
- Steak & Cauliflower Soup {HERE}
- White Bean Turkey Chili {HERE}
- Slow Cooker Pot Roast Sandwiches {HERE}
- Ground Beef Tacos with Homemade Taco Seasoning {HERE}
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Thank you so much for visiting today, friends! I hope that you love the Classic Chili Mac recipe. You can find a full, printable recipe below. Happy eating!
Classic Chili Mac recipe
Equipment
- 2 large pots 1 for the chili and 1 for the noodles
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup diced white onions
- 3 cloves fresh minced garlic
- 2 lbs ground beef You can use 85-92 percent lean
- 40 oz tomato sauce (5 cups)
- 28 oz diced tomatoes (3 1/2 cups)
- 28 oz whole, stewed tomatoes (3 1/2 cups)
- 2 tbsp chili powder
- 1/2 tbsp garlic salt
- 2 tsp smoked paprika
- 1 1/2 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp unsweetened 100% cocoa powder
- 48 oz red kidney beans, lightly drained (3 cans) If you want to use dried kidney beans, make sure to soak them the night before. Then add 1- 1 & /1/2 cup of chicken broth to the chili when you put them in. They will likely need 2-3 hours to cook all the way through on a simmer.
- 1 lb elbow macaroni (Plus water and 1/2 tsp salt for boiling)
- Optional toppings: Cheddar cheese, American cheese, Monterey Jack cheese, fresh parsley and sour cream
Instructions
- Heat a large pot on medium over the stove. When it is warm, add in the extra virgin olive oil. When that is shimmering, add in the onions and cook for about 2 minutes, stirring regularly or until they are slightly translucent. Then add the garlic and cook for another 2 minutes stirring regularly.
- Add the ground beef and brown it. This will take 5 -7 minutes based on how much ground beef is in the pot. Once it is browned, add in the tomato sauce, diced tomato and stewed tomato. Mix to combine.
- Add in all the spices and the kidney beans. Let everything simmer for about 30 minutes. Mix occasionally, scraping the bottom to ensure nothing is sticking.
- Meanwhile, add water for the noodles to a second large pot, boil the water with 1/2 tsp salt and then add the noodles. Cook per package directions. Drain when they are done and set them aside.
- To serve, add 1 cup of the noodles to a bowl and ladle the chili over them. Top with cheeses as desired, sour cream and additional salt and pepper to taste.
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