Chili Mac

By Ali Slagle

Published October 4, 2023

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(954)
Comments
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“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)

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Ingredients

Yield:4 to 6 servings

  • 1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed

  • 1 pound ground beef

  • 1 yellow onion, finely chopped

  • 1 tablespoon store-bought or homemade chili powder

  • 1 tablespoon ground cumin

  • 1 tablespoon garlic powder

  • Salt and pepper

  • 1 (28-ounce) can crushed fire-roasted tomatoes

  • 1 (14-ounce) can chicken broth 

  • 1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid

  • 8 ounces elbow macaroni or another small pasta

  • 1 tablespoon Worcestershire sauce or soy sauce

  • 4 ounces grated sharp Cheddar, plus more for serving (both optional)

  • Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

54 grams carbs; 74 milligrams cholesterol; 563 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 26 grams fat; 1 gram trans fat; 9 grams fiber; 1009 milligrams sodium; 30 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.

  2. Step 2

    Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.

  3. Step 3

    Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, ¼ cup at a time.

  4. Step 4

    Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.

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Ratings

5 out of 5
954 user ratings
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Comments

Richard

If you don't add beans, of course there's "too much tomato."

Richard

It's CHILI MAC!!! What kind of complexity are you looking for?

Emily Mer

Managed to make this in less than 30m with 3 kids under 6 at home. That alone merits all the stars!

Kathryn Miller

I absolutely LOVED it!! Hungry & in a hurry? this is your go to!!!

Shifrah

This tastes great and has amazing protein macros if you swap the ground beef for 99% turkey breast, and the macaroni for protein pasta (I used Barilla Protein Elbows).

~S~

This kinda tasted like nothing for me, hopefully it develops flavor tomorrow

~S~

Ok, this tastes AMAZING the next day!

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