17 Chili Recipes Made with Elbow Macaroni

Nothing says comfort food quite like a warm bowl of chili, especially when it’s packed with tender elbow macaroni. Whether you’re craving a quick weeknight dinner or a cozy meal for game day, these 17 chili recipes are sure to satisfy. Let’s dive in!

Classic Texas Chili Mac

Kick off your weeknight dinner with a bowl of pure comfort: Classic Texas Chili Mac. This hearty dish combines slow-simmered beef chili with tender elbow macaroni, blending smoky chilies and bold spices into one satisfying meal. It's the kind of recipe that feels like a warm hug on a busy day.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Chili Mac

• 2 tbsp vegetable oil
• 2 lb ground beef (80/20)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups elbow macaroni (8 oz)

For Serving (optional)

• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions

Instructions

1. Heat 2 tbsp vegetable oil in a large Dutch oven or pot over medium-high heat. Add 2 lb ground beef and cook until browned, breaking it into crumbles, about 6-8 minutes. Tip: drain all but 1 tbsp of fat to keep the chili rich without being greasy.
2. Add 1 large diced onion and cook until softened, about 4 minutes. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Add 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne (if using), 1 tsp salt, and 1/2 tsp black pepper. Stir to coat the beef and toast the spices for about 1 minute until they become aromatic—this blooming step deepens the flavor.
4. Pour in the undrained diced tomatoes, tomato sauce, beef broth, and 1 tbsp tomato paste. Stir well, scraping up any browned bits from the bottom of the pot.
5. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally. For a thicker chili, remove the lid during the last 10 minutes of simmering.
6. While the chili simmers, bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook according to package directions until al dente. Drain and set aside. Tip: don't rinse the pasta—the starch helps it bind to the chili.
7. After 30 minutes, stir the cooked macaroni into the chili. Taste and adjust seasoning with more salt or pepper if needed. Serve hot, topped with shredded cheddar cheese and chopped green onions if desired.

Hearty, smoky, and deeply satisfying, this Classic Texas Chili Mac is the ultimate weeknight warrior. The tender macaroni soaks up all the rich chili flavors, making every spoonful a cozy hug. Serve it with a dollop of sour cream or a side of cornbread for an extra treat.

White Chicken Chili Mac

Here’s the thing: some recipes just hit different, and this White Chicken Chili Mac is one of them. It’s like two comfort classics had a cozy baby—creamy white chili meets cheesy mac, and trust me, it works. I first made this on a chilly Sunday when I wanted something hearty but didn’t have the energy for a full chili bar. One pot (mostly), 45 minutes, and a lot of happy spoonfuls later, it became a regular in our dinner rotation.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 tbsp olive oil
• 1 lb boneless skinless chicken breasts
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (4 oz) cans diced mild green chilies
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 8 oz elbow macaroni
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz cream cheese, softened and cubed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken breasts and sear until golden on both sides, about 4-5 minutes per side. Transfer chicken to a plate and let rest. (Tip: Don't overcrowd the pan; searing in batches ensures better browning.)
2. Reduce heat to medium. Add diced onion and cook, stirring, until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
3. Stir in diced green chilies, chicken broth, milk, cumin, oregano, salt, and pepper. Increase heat to high and bring to a boil.
4. Once boiling, add elbow macaroni. Reduce heat to maintain a gentle boil and cook, stirring occasionally, until macaroni is al dente, about 8-9 minutes. (Tip: Cook the pasta just shy of al dente—it will continue to soften as the sauce thickens.)
5. While macaroni cooks, shred the chicken into bite-sized pieces using two forks.
6. Reduce heat to low. Add cream cheese cubes and stir until fully melted and incorporated, about 1-2 minutes. (Tip: Keep the heat low to prevent the cream cheese from curdling; patience pays off here.)
7. Add shredded Monterey Jack cheese and stir until melted. Then stir in sour cream until the sauce is smooth and creamy.
8. Return shredded chicken to the pot. Stir to combine and heat through, about 1 minute. Taste and adjust salt and pepper if needed.
9. Serve immediately with desired toppings like fresh cilantro, sliced jalapeño, or diced avocado.

Right after the first spoonful, you’ll get that creamy, slightly tangy kick from the sour cream and green chilies, with tender chicken and perfectly cooked macaroni in every bite. It’s thick enough to eat with a fork but still soupy enough to dip crusty bread. Honestly, this is the kind of meal that makes you look forward to leftovers—if there are any.

Vegetarian Black Bean Chili Mac

Oh, how I love a one-pot meal that's both cozy and nutritious! This Vegetarian Black Bean Chili Mac comes together in under 30 minutes, making it a weeknight hero. The smoky spices and hearty beans turn simple elbow macaroni into a comforting bowl of pure comfort.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels (or canned, drained)
• 1 (14.5 oz) can diced tomatoes (with juice)
• 4 cups vegetable broth
• 8 oz elbow macaroni
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat until shimmering.
2. Add diced onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Stir in chili powder, cumin, and smoked paprika; cook for 1 minute to toast the spices (this deepens the flavor).
5. Add black beans, corn, diced tomatoes with their juice, and vegetable broth. Stir to combine.
6. Increase heat to high and bring the mixture to a boil.
7. Once boiling, stir in elbow macaroni. Reduce heat to medium-low and let it simmer uncovered, stirring occasionally to prevent sticking, until pasta is tender, about 10–12 minutes.
8. Remove from heat and season with salt and pepper. Serve hot.

Now, the chili mac is rich, smoky, and satisfying, with tender macaroni absorbing all the spicy broth. For a fun twist, serve it with crushed tortilla chips on top or a side of cornbread. Leftovers taste even better the next day!

Spicy Turkey Chili Mac

Zesty and hearty, this Spicy Turkey Chili Mac combines lean ground turkey with fiery jalapeños and cumin for a healthier twist on comfort food. It's a one-pot wonder that's perfect for busy weeknights.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Chili Base

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 jalapeños, seeded and diced
• 1 lb lean ground turkey
• 2 tbsp ground cumin
• 1 tbsp chili powder
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1/2 tsp salt
• 1/4 tsp black pepper

Pasta & Topping

• 8 oz elbow macaroni
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Cook the elbow macaroni in a large pot of salted boiling water until al dente according to package directions. Drain and set aside. Tip: reserve 1/2 cup of pasta water to thin the chili if needed later.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 4 minutes. Tip: use a heavy-bottomed pot for even heat distribution.
3. Add the minced garlic and diced jalapeños, and cook for 1 minute until fragrant. Tip: remove jalapeño seeds for less heat, or leave them in for extra spice.
4. Add the lean ground turkey to the pot, breaking it apart with a spoon. Cook until browned, about 6-8 minutes, ensuring no pink remains. Tip: don't overcrowd the pan; cook in batches if necessary for proper browning.
5. Stir in the ground cumin and chili powder, and cook for 1 minute to toast the spices and deepen flavor.
6. Pour in the tomato sauce and diced tomatoes (with their juices). Stir to combine, then bring the mixture to a gentle simmer.
7. Add the drained and rinsed kidney beans, and let the chili simmer uncovered for 10 minutes, stirring occasionally, to allow flavors to meld.
8. Season with the salt and black pepper. If the chili is too thick, stir in some reserved pasta water, 1 tablespoon at a time, until desired consistency.
9. Add the cooked macaroni to the pot and stir until well combined. Cook for 2 minutes until everything is heated through.
10. Serve immediately, topped with shredded cheddar cheese if desired.

Velvety and robust, this chili mac is perfect for a cozy weeknight dinner. The combination of lean turkey and spicy kick makes it a guilt-free indulgence. Serve with a dollop of sour cream or sliced avocado for extra creaminess.

Cheesy Chili Mac Casserole

Picture this: a chilly evening, a bubbling casserole fresh from the oven, the smell of chili and melted cheese filling the kitchen. This Cheesy Chili Mac Casserole is my go-to comfort meal—easy, hearty, and always a hit with the family.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Main Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups elbow macaroni, uncooked
• 2 cups shredded sharp cheddar cheese
• 1 cup water
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the elbow macaroni just shy of al dente (about 1 minute less than package directions) so it doesn’t turn mushy in the oven. Drain and set aside.
3. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain excess fat if needed.
4. Reduce heat to medium. Add the diced onion and minced garlic; sauté until softened, about 2-3 minutes.
5. Stir in the chili powder, cumin, and paprika. Cook for 1 minute until fragrant—this bloom step deepens the flavor.
6. Add the diced tomatoes (with juices), tomato sauce, kidney beans, and water. Bring to a simmer, then cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
7. In a large bowl, combine the cooked macaroni with the chili mixture. Transfer everything to the prepared baking dish and spread evenly.
8. Sprinkle the shredded sharp cheddar cheese generously over the top. For a better crust, use a mix of white and yellow cheddar.
9. Bake for 20-25 minutes, until the casserole is bubbly around the edges and the cheese is melted and golden. If you want a deeper golden crust, broil for the last 1-2 minutes—watch closely.
10. Let the casserole rest for 5 minutes before serving. This helps it set so you get neat squares instead of a sloppy mess.

When you scoop into this casserole, you get that perfect combo of tender macaroni, rich chili, and gooey cheese with a slightly crispy top. I love serving it with a dollop of sour cream and sliced jalapeños for a little kick.

Slow Cooker Beef Chili Mac

Something about a one-pot meal that comes together in the slow cooker just makes my weeknight dinner stress melt away. This Slow Cooker Beef Chili Mac combines rich, meaty chili with tender elbow macaroni for a hearty bowl that the whole family will love. I especially appreciate that the pasta is cooked right in the slow cooker, so cleanup is minimal.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 260 minutes

Ingredients

For the Chili Mac

• 1 lb ground beef (80/20)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups beef broth
• 2 cups elbow macaroni, uncooked
• 1.5 cups shredded cheddar cheese

Instructions

1. In a large skillet over medium-high heat, brown the ground beef until no longer pink, about 6–8 minutes. Drain excess fat. (Tip: Using 80/20 beef gives the chili great flavor without being greasy.)
2. Add the chopped onion and minced garlic to the skillet. Cook for 2–3 minutes until softened. (Tip: If you like extra veggies, toss in a diced bell pepper at this point.)
3. Transfer the beef mixture to a slow cooker. Stir in chili powder, cumin, smoked paprika, salt, pepper, tomato sauce, diced tomatoes (with juices), and beef broth. Mix well. (Tip: For deeper flavor, toast the spices in the skillet for 30 seconds before adding to the slow cooker.)
4. Cover and cook on low for 4 hours (or on high for 2 hours).
5. About 20 minutes before serving, stir in the elbow macaroni. Cover and cook on high for 15–20 minutes until the pasta is tender, stirring once halfway. (Tip: Check the pasta at 15 minutes to avoid overcooking; it should be al dente.)
6. Stir in the shredded cheddar cheese until fully melted. Serve hot.

Every spoonful of this chili mac is comfort in a bowl — the pasta is perfectly al dente, and the beef chili is rich and smoky. I like to top mine with a dollop of sour cream and fresh chopped cilantro for a fresh finish. Enjoy!

Chipotle Smoky Chili Mac

Under the grey skies of a rainy Sunday, I craved comfort food that bites back. This Chipotle Smoky Chili Mac is my go-to when I want a hearty bowl that warms you from the inside out.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb ground beef
• 8 oz elbow macaroni
• 2 tbsp adobo sauce from chipotle peppers
• 2 chipotle peppers, minced
• 14 oz can tomato sauce
• 2 cups beef broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente, about 8 minutes. Drain and set aside. (Tip: for extra cheesy pasta, undercook by 1 minute so it finishes in the sauce.)
2. In a large Dutch oven or heavy pot, cook the ground beef over medium-high heat until browned, breaking it into crumbles, about 6-7 minutes. Use a slotted spoon to transfer beef to a plate, leaving 2 tbsp drippings in the pot.
3. Reduce heat to medium. Add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant. (Tip: scrape up any browned bits from the bottom for deeper flavor.)
4. Stir in minced chipotle peppers and adobo sauce, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until spices are aromatic.
5. Pour in tomato sauce and beef broth, scraping the bottom to deglaze. Bring to a simmer over medium heat, then reduce heat to low and let it bubble gently for 10 minutes to meld flavors.
6. Return the cooked ground beef to the pot, along with the drained macaroni. Stir to combine and cook for 2 minutes until everything is hot and coated.
7. Sprinkle shredded cheddar cheese over the top, cover the pot, and let it sit off the heat for 2 minutes to melt the cheese. (Tip: for a bubbly top, transfer to a baking dish and broil for 2-3 minutes.)
8. Serve immediately.

You'll get a luscious, smoky sauce clinging to every noodle, with a gentle heat that builds. Top with a sprinkle of extra cheese or fresh cilantro for a fresh pop, and enjoy the kind of meal that makes a grey day golden.

Instant Pot Chili Mac

Perfect for busy weeknights, this Instant Pot Chili Mac combines the heartiness of chili with the comfort of macaroni in one quick pot. The pressure cooker infuses the beef and beans with deep flavor while the pasta cooks to tender perfection—no draining needed.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Chili Mac

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese

Instructions

1. Set Instant Pot to Sauté (high). Add ground beef and cook, breaking it up, until browned, about 5 minutes. Drain excess fat if desired.
2. Add diced onion and minced garlic. Sauté for 2 minutes until fragrant and onion softens.
3. Stir in chili powder, cumin, paprika, salt, and pepper. Cook 1 minute until spices are fragrant. Tip: Toasting the spices deepens the flavor.
4. Pour in diced tomatoes, tomato sauce, and beef broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits—this prevents the Burn warning.
5. Add drained kidney beans and elbow macaroni. Do not stir. Just push the macaroni down so it's mostly submerged. Tip: Layering the pasta on top helps it cook evenly without sticking.
6. Close the lid, set the valve to sealing. Pressure cook on Manual (High) for 5 minutes. Once cooking ends, let the pressure release naturally for 5 minutes, then quick release the remaining steam. Tip: Natural release prevents foaming from the pasta starch.
7. Open the lid and stir the chili mac. It will look a bit loose but will thicken as it sits. Add shredded cheddar cheese and stir until melted and creamy.

This chili mac comes together with a rich, savory sauce that clings to every bite of elbow pasta. The touch of cheddar melts into a creamy finish, but you can also top it with sour cream and green onions for extra freshness. Trust me, this one-pot wonder will become a regular in your meal rotation.

Southwest Chili Mac with Avocado

On busy weeknights, this Southwest Chili Mac is my go-to comfort food that’s both hearty and fresh. I love how the creamy avocado topping balances the smoky chili spices—it’s like two favorite meals in one!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Chili Base

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup frozen corn kernels
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Pasta

• 8 oz elbow macaroni

Topping

• 1 large avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, juiced

Instructions

1. Cook the elbow macaroni according to package directions until al dente. Drain and set aside. I like to reserve about 1/2 cup of pasta water in case I need to thin the chili later.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 4 minutes, stirring occasionally.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 6 minutes. If there's excess grease, drain it off (but I leave a bit for flavor).
5. Sprinkle the chili powder, cumin, salt, and pepper over the beef. Stir and cook for 1 minute—toasting the spices really deepens the flavor.
6. Add the black beans, diced tomatoes (with their juices), tomato sauce, and frozen corn. Stir everything together and bring the chili to a simmer.
7. Reduce the heat to low, cover, and let it simmer for 10 minutes, stirring once or twice. This lets the flavors meld beautifully.
8. Stir the cooked macaroni into the chili until well combined. If it seems too thick, add a splash of the reserved pasta water to loosen it up.
9. Serve the chili mac in bowls. Top each portion with diced avocado, a sprinkle of cilantro, and a squeeze of fresh lime juice. The avocado adds a cool, creamy finish!

Whether it's a game day dinner or a cozy weeknight meal, this Southwest Chili Mac never fails to satisfy. The creamy avocado cuts through the smoky heat, while the pasta makes it extra comforting. I hope you enjoy this as much as my family does!

Curry-Spiced Chili Mac

Just when I thought chili couldn't get any cozier, I decided to give it a curry twist. This Curry-Spiced Chili Mac is the ultimate comfort mashup: tender elbow macaroni swimming in a rich, coconut-infused chili with chickpeas and warm spices. It's like your favorite chili mac got a passport to India!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 8 oz elbow macaroni
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until softened, about 5 minutes.
3. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
4. Stir in curry powder, ground cumin, ground turmeric, and cayenne pepper; cook for 30 seconds to bloom the spices.
5. Pour in diced tomatoes (with juices), chickpeas, coconut milk (full-fat for best creaminess), and vegetable broth. Stir well to combine.
6. Bring the mixture to a boil over high heat.
7. Reduce heat to low to maintain a gentle simmer.
8. Add elbow macaroni, salt, and black pepper. Stir to incorporate.
9. Cover the pot and cook for 12-15 minutes, stirring occasionally to prevent sticking, until macaroni is tender.
10. Remove from heat and let sit for 2 minutes to thicken.
11. Taste and adjust salt if needed. Garnish with fresh cilantro if desired.

Ladle this curry chili mac into bowls and top with a squeeze of lime for brightness. The creamy coconut balances the warm spices, while the chickpeas add heartiness. It's a one-pot wonder that's perfect for busy weeknights.

Mexican Street Corn Chili Mac

Lately, I've been obsessed with combining two of my favorite comfort foods: chili and elote. This Mexican Street Corn Chili Mac brings the smoky, tangy flavors of street corn into a hearty, one-pot chili with elbow macaroni. It's the perfect weeknight dinner that feels like a fiesta.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chili Base

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce

For the Mac and Corn

• 8 oz elbow macaroni
• 1 cup frozen corn kernels

For the Topping

• 1/2 cup crumbled cotija cheese
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente, then drain and set aside. (Tip: Reserve 1/2 cup pasta water to thin the chili later if needed.)
2. While the pasta cooks, heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned all over, about 5 minutes. (Tip: Let the beef sit undisturbed for a minute before stirring to get a deeper sear.)
3. Reduce heat to medium. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir constantly for 1 minute to toast the spices. (Tip: Toasting spices in the fat deepens their flavor.)
5. Pour in the diced tomatoes (with their juices) and tomato sauce. Stir well, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low and let simmer uncovered for 10 minutes, stirring occasionally.
6. Stir the frozen corn into the chili and cook for 2 minutes until heated through. Then add the cooked macaroni and mix until everything is coated. If the chili is too thick, add a splash of the reserved pasta water.
7. Remove the pot from heat. Stir in 2 tablespoons of fresh lime juice and half of the chopped cilantro. Taste and adjust salt if needed.
8. Ladle the chili mac into bowls. Top each serving with crumbled cotija cheese, remaining cilantro, and an extra squeeze of lime juice. Serve hot.

My family loves when I pile on extra cotija and a final squeeze of lime—it really makes the elote flavor pop. The creamy corn mingles with the smoky chili and tender macaroni for a bowl that's both comforting and bright. Leftovers are even better the next day, if they last that long!

Sausage and Bean Chili Mac

Usually, I'm all about simple weeknight dinners that pack a punch, and this Sausage and Bean Chili Mac absolutely delivers. It's a one-pot wonder (sort of) that brings together spicy sausage, hearty beans, and tender macaroni in a rich, smoky chili sauce. Perfect for those chilly evenings when you need something warm and satisfying.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 cups low-sodium chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 oz elbow macaroni
• 1 cup shredded sharp cheddar cheese

Instructions

1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the pot.
2. Reduce heat to medium. Add the diced onion to the pot and sauté until softened, about 4-5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the chili powder, cumin, smoked paprika, and cayenne (if using). Stir constantly for 1 minute to toast the spices. Pro tip: toasting the spices deepens their flavor significantly.
4. Pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Scrape the bottom of the pot to release any browned bits. Add the kidney beans, salt, and pepper. Return the sausage to the pot. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally.
5. While the chili simmers, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (usually 7-8 minutes). Drain well. Pro tip: undercook the pasta by 1 minute because it will continue cooking when added to the chili.
6. Stir the cooked macaroni into the chili pot. Simmer together for 2-3 minutes to let the flavors meld. Taste and adjust seasoning with more salt or pepper if needed.
7. Remove from heat. Sprinkle the shredded cheddar cheese over the top, cover the pot for 2 minutes to melt the cheese. Pro tip: for a crispy top, transfer to a baking dish, top with extra cheese, and broil for 2 minutes.
8. Ladle into bowls and serve hot. Garnish with fresh parsley or green onions if desired.

Velvety and robust, this chili mac is pure comfort in a bowl. The smoky-spicy sausage and creamy beans cling to every noodle, while the melted cheese ties it all together. Leftovers taste even better the next day, so make extra!

Habanero Extra Hot Chili Mac

A fiery bowl of chili mac that'll wake up your taste buds, this Habanero Extra Hot Chili Mac is perfect for those who crave serious heat. The habanero peppers bring a fruity, intense spiciness that pairs beautifully with savory beef and tender macaroni.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Chili Mac

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 habanero peppers, seeded and minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups elbow macaroni
• 1 cup shredded cheddar cheese

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. Drain excess fat.
2. Add diced onion and minced garlic to the pot. Cook, stirring frequently, until onion is translucent, about 3 minutes.
3. Stir in the minced habanero peppers, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant. (Tip: For maximum heat, leave some seeds in the habanero.)
4. Pour in the diced tomatoes with their juices, tomato sauce, and drained kidney beans. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. (Tip: A longer simmer deepens the flavors, but 20 minutes is sufficient for a weeknight meal.)
5. While the chili simmers, bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente, usually 7-8 minutes. Drain well. (Tip: Cook pasta al dente so it doesn't become mushy when mixed with the chili.)
6. Stir the cooked macaroni into the chili mixture until evenly distributed. Sprinkle shredded cheddar cheese over the top. Cover the pot and let stand for 2 minutes, or until the cheese is melted.
7. Serve hot, scooping into bowls so each portion gets plenty of cheese.

Of course, the melty cheddar on top balances the heat with creamy richness, making every spoonful a delightful contrast. Serve it with a cold beer or a side of cornbread to cool down, and you've got a weeknight dinner that's anything but boring.

Three-Bean Chili Mac

Gathering the family around a warm bowl of chili mac is the kind of comfort that hits different. This vegan-friendly, protein-packed version uses three kinds of beans and tender elbow macaroni for a hearty, satisfying meal that comes together in one pot—my go-to for busy weeknights.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chili

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 medium green bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed

For the Mac

• 2 cups elbow macaroni (about 8 oz)
• Water or broth for cooking macaroni
• Optional: fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes. (Tip: Always dice your vegetables uniformly for even cooking.)
2. Add minced garlic and diced bell pepper; cook for 2 minutes, until fragrant.
3. Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are toasted and aromatic. (Tip: Toasting spices briefly in oil intensifies their flavor.)
4. Add tomato paste and stir well, cooking for 1 minute to caramelize slightly.
5. Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat to medium-low and let simmer for 5 minutes.
6. Add all three drained and rinsed beans. Stir to combine. Simmer uncovered for 15 minutes, stirring occasionally, until the chili thickens slightly. (Tip: Rinsing canned beans reduces sodium by up to 40%.)
7. Meanwhile, cook the elbow macaroni in a separate pot of salted water or broth according to package directions until al dente. Drain well.
8. Add the cooked macaroni to the chili pot and stir until fully incorporated. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.

Leftovers taste even better the next day—the flavors meld beautifully. I love serving this with a sprinkle of vegan cheese or a dollop of avocado for extra creaminess. It’s a crowd-pleaser that proves plant-based eating can be just as indulgent.

Gluten-Free Chili Mac with Rice Pasta

Venturing into the world of gluten-free comfort food, this Chili Mac with rice pasta is a game-changer for anyone dodging wheat. It's hearty, cheesy, and totally celiac-safe.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Chili Mac

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium bell pepper, chopped
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups gluten-free beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 1/2 cups gluten-free rice elbow pasta
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and bell pepper; cook until softened, about 5 minutes.
3. Add ground turkey; cook until browned, breaking it apart, about 8 minutes.
4. Stir in chili powder, cumin, smoked paprika, salt, and black pepper; cook 1 minute until fragrant. (Tip: Blooming spices in oil deepens flavor.)
5. Pour in crushed tomatoes, tomato sauce, and beef broth; bring to a boil.
6. Stir in kidney beans and rice pasta; reduce heat to low and simmer until pasta is tender, about 12–15 minutes, stirring occasionally. (Tip: Check pasta package for exact time; rice pasta can turn mushy if overdone.)
7. Serve hot, topped with shredded cheddar if desired. (Tip: Use a single pot to minimize cleanup—perfect for busy nights.)

Just one bite of this cheesy, smoky chili mac and you'll forget it's gluten-free. The rice pasta holds up beautifully, and the turkey keeps it lean. Perfect for a weeknight dinner that pleases the whole family.

Keto Chili Mac with Zucchini Noodles

Mention keto chili mac and you might think of a compromise, but this version is all flavor and no regrets. Made with tender zucchini noodles and a hearty, spiced chili, it's the low-carb comfort food you've been craving. I love how the zucchini soaks up all that saucy goodness without the carb crash.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chili

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 (8 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup beef broth
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Zucchini Noodles

• 4 medium zucchini
• 1 tbsp olive oil

For Topping

• 1/2 cup shredded cheddar cheese

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Tip: Use a large skillet to avoid overcrowding and ensure even cooking.
2. Add ground beef to the skillet. Cook, breaking into crumbles, until no longer pink, about 5 minutes. Drain excess fat if desired.
3. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
4. Pour in tomato sauce, diced tomatoes (with juices), and beef broth. Stir to combine. Bring to a simmer; reduce heat to low and let cook, uncovered, for 15 minutes, stirring occasionally. Tip: Letting the chili simmer deepens the flavors.
5. While chili simmers, spiralize the zucchini into noodles using a spiralizer or julienne peeler. Pat dry with paper towels to remove excess moisture.
6. In a separate nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add zucchini noodles and cook, tossing gently, for 2-3 minutes until just tender but still al dente. Do not overcook; they release water and become mushy. Tip: Patting the zucchini noodles dry helps them sauté rather than steam.
7. To serve, divide zucchini noodles among bowls. Ladle chili over the top and sprinkle with shredded cheddar cheese.

Rich, hearty, and satisfying, this keto chili mac will become a weeknight favorite. The zucchini noodles stay perfectly al dente under the bold, spicy chili, and the melted cheddar adds just the right finish. For extra creaminess, I sometimes add a dollop of sour cream or sliced avocado on top.

Smoked Brisket Chili Mac

Before I started experimenting with brisket chili mac, I thought of it as just another weeknight meal. But adding that deep, smoky flavor from left-over smoked brisket? Game changer. It’s the ultimate comfort food—hearty, cheesy, with just the right kick.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 lb smoked brisket, shredded
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup beef broth
• 1 (15 oz) can kidney beans, drained and rinsed
• Salt and black pepper to taste
• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream (optional, for serving)
• 2 tbsp chopped fresh cilantro (optional, for serving)

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the minced garlic and cook for 30 seconds until fragrant. (Tip: Garlic burns quickly, so keep moving it around.)
3. Stir in the shredded smoked brisket, chili powder, cumin, smoked paprika, and cayenne. Cook for 1–2 minutes until the spices are toasted and the meat is evenly coated.
4. Pour in the diced tomatoes, tomato sauce, and beef broth. Add the drained kidney beans. Season with salt and pepper to taste. Bring the chili to a gentle simmer, then reduce heat to low and let it bubble for 15 minutes, stirring occasionally. (Tip: Taste the chili halfway and adjust the spiciness—some days I add extra cayenne.)
5. While the chili simmers, cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
6. Once the chili has simmered, stir in the cooked macaroni until well combined. Gradually sprinkle the shredded cheddar cheese over the top, cover, and let it melt for 2–3 minutes. Then stir gently to incorporate. (Tip: For an even creamier texture, add the cheese off the heat.)
7. Serve hot in bowls. If desired, top with a dollop of sour cream and a sprinkle of fresh cilantro.

One scoop of this chili mac delivers that perfect twirl of tender macaroni, velvety cheddar, and shreds of smoky brisket in every bite. It’s even better the next day, so make a big batch—you’ll thank yourself.

Conclusion

Don’t you just love how a simple bowl of chili mac can warm you up? This collection has everything from classic to creative—perfect for cozy nights. Try a few, and let me know your favorite in the comments! And if you’re feeling inspired, pin this roundup to save for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.