There’s a moment in every football Sunday when the snacks stop being enough. The chips are gone, the dip bowl has been scraped clean, and somebody (Kurt) wanders into the kitchen during a commercial asking, “So… is there dinner?”
Yes. There is dinner. And it’s this one-pot chili mac.
Chili mac is what happens when a pot of chili and a box of macaroni decide to join forces. Here in Minnesota, some of you will look at this and say “that’s goulash,” and honestly, you’re not wrong. It’s the same cozy, tomatoey, beefy comfort food many of us grew up on, just with a little more chili powder, some smoked paprika, and a blanket of cheddar on top. The best part is that the noodles cook right in the pot, so you’re washing one Dutch oven instead of a sink full of dishes while the fourth quarter plays.
Why This One-Pot Chili Mac Works
- The pasta cooks in the sauce. The uncooked elbow macaroni simmers right in the tomatoes and broth, soaking up all that chili flavor and releasing starch that makes the whole pot thick and silky.
- Tomato soup is the secret weapon. A can of condensed tomato soup adds a touch of sweetness and body that rounds out the acidity of the crushed tomatoes. It’s a Midwestern move, and I stand by it.
- Smoked paprika adds depth. A teaspoon gives you that slow-simmered, smoky flavor in under 30 minutes.
- It’s built for a crowd. It holds beautifully on low heat, so people can serve themselves whenever the game allows.
- It uses pantry staples. Canned tomatoes, beans, broth, and pasta. No special trip required.
Ingredients You’ll Need
- Olive oil for sautéing the vegetables
- Onion, celery, and red pepper, the flavor base that makes this taste homemade instead of from-a-box
- Ground beef; 85/15 or 90/10 both work
- Garlic, fresh and minced
- Crushed tomatoes and tomato sauce for a rich, saucy base
- Condensed tomato soup for body and a hint of sweetness
- Kidney beans, because it’s chili mac, not just mac
- Beef broth and water to give the pasta enough liquid to cook
- Elbow macaroni, uncooked
- Chili powder, cumin, smoked paprika, salt, and pepper
- Sharp cheddar cheese, shredded, for stirring in and topping
One-Pot Chili Mac Recipe
Course: Main Course
Cuisine: American
Servings: 6
Ingredients
- 1 Tbsp olive oil
- 1 cup onion, diced
- 2 stalks celery, diced
- 2/3 cup red pepper, diced
- 1 lb ground beef
- 2 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup water
- 1 (14 oz) can kidney beans, drained and rinsed
- 1 (10.75 oz) can condensed tomato soup
- 1 cup beef broth
- 8 oz uncooked elbow macaroni
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp pepper
- 1 cups shredded cheddar cheese
Instructions
- Sauté the vegetables. Heat the oil in a large Dutch oven over medium heat. Add the onion, celery, and red pepper and cook for about 5 minutes, until softened.
- Brown the beef. Add the ground beef and brown it with the vegetables, breaking it up as it cooks. When the beef is cooked through, add the garlic and cook for 2 minutes.
- Add everything else. Stir in the crushed tomatoes, tomato sauce, water, kidney beans, tomato soup, beef broth, uncooked macaroni, chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer. Cover and cook for 22–25 minutes, stirring occasionally, until the macaroni is al dente.
- Season and finish. Taste and add more salt or pepper if needed. Remove from the heat and stir in 1 cup of the cheese.
- Serve. Ladle into bowls and top with the remaining cheese.
Tips for the Best Chili Mac
- Stir while it simmers. Pasta likes to settle on the bottom of the pot. Give it a stir every 5–7 minutes so nothing sticks.
- Watch the liquid. If the pot looks dry before the pasta is tender, add a splash of broth or water. If it’s too soupy at the end, let it sit uncovered for 5 minutes; it will thicken as it rests.
- Shred your own cheese. Pre-shredded cheese has anti-caking agents that keep it from melting smoothly. A block of sharp cheddar and a box grater make a real difference.
- Make it spicier. Add a diced jalapeño with the vegetables or a pinch of cayenne with the spices.
- Swap the protein. Ground turkey or Italian sausage both work well.
- Top it like chili. Sour cream, sliced green onions, pickled jalapeños, or a handful of crushed Fritos turn it into a toppings bar.
Make Ahead and Leftovers
Chili mac keeps in an airtight container in the fridge for up to 4 days. The pasta will keep absorbing liquid, so add a splash of broth when you reheat it on the stove or in the microwave. You can freeze it for up to 3 months, though the pasta will be a little softer after thawing.
More Game Day Recipes from Stephanie’s Dish
Chili mac is the main event, but a good game day spread needs a supporting cast. Here are a few of my favorites to round out the table:
- Italian Sliders – King’s Hawaiian rolls stacked with Italian deli meats, provolone, and a tangy chopped salad.
- Pizza Stromboli – Salami, pepperoni, and provolone rolled in golden pizza dough. It looks impressive and it’s ridiculously easy.
- Elote Corn Dip – A warm, cheesy, Mexican street corn–inspired dip that disappears fast.
- Layered BLT Dip – Everything you love about a BLT in a shareable bowl.
- Peanut Butter S’mores Skillet – The easiest halftime dessert: three ingredients, one skillet, zero skill required.
Frequently Asked Questions
What is chili mac?
Chili mac is a one-pot comfort food that combines beef chili with elbow macaroni, usually finished with melted cheddar cheese. It’s a close cousin of American goulash and a Midwest favorite for weeknights and game days.
Can I cook the pasta directly in the chili?
Yes. Uncooked macaroni simmers right in the tomato and broth mixture and is tender in about 22–25 minutes. Cooking it in the sauce adds flavor and helps thicken the chili.
What’s the difference between chili mac and goulash?
They’re very similar. Chili mac leans on chili seasonings like chili powder and cumin and usually includes beans, while American goulash is typically seasoned more simply with Italian herbs or paprika.
Can I make chili mac in a slow cooker?
You can cook the chili base in a slow cooker on low for 6 hours, then stir in the uncooked macaroni for the last 30–45 minutes on high until tender.
What should I serve with chili mac?
Cornbread, a simple green salad, or tortilla chips all pair well. For a game day spread, add sliders, a warm dip, and an easy dessert.
Can I make it ahead for a party?
Yes. Make it up to a day ahead and reheat with extra broth to loosen it. Keep it warm on the stove over low heat or in a slow cooker set to warm.
Moms Chili Mac
Ingredients
- 1 Tbsp olive oil
- 1 cups onion diced
- 2 stalks celery
- 2/3 cup red pepper diced
- 1 lb ground beef
- 2 garlic cloves minced
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 cup water
- 1 14 oz can of kidney beans
- 1 10.75 oz can condensed tomato soup
- 1 cup beef broth
- 8 oz uncooked elbow macaroni
- 2 Tbsp chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup cheddar cheese
Instructions
- Heat the oil in a large Dutch oven over medium heat and cook the onions, celery, and red pepper for about 5 minutes, until softened. Add the beef and brown it with the onions, celery, and peppers. When the beef is cooked through, add the garlic and cook for 2 minutes, then add the remaining ingredients and spices.
- Cover and cook for 22-25 minutes until the macaroni is el dente. Taste and add more salt or pepper if needed. Remove from the heat and stir in one cup of cheese. Prepare individual bowls and top with the remaining cheese.
