Texas Chili Mac
Some nights, you need a recipe that wraps you up like a cozy blanket—warm, filling, and bursting with flavor. For me, Texas Chili Mac is that dish. I first made this when the weather turned chilly, and my kids were craving something hearty and cheesy. I wanted to blend the best of two worlds: the rich, spicy depth of chili and the cheesy, kid-friendly comfort of macaroni. From that very first spoonful, my family was hooked.
My kids love the saucy, tender pasta, and my husband can’t get enough of the flavorful ground beef and beans. It’s one of those meals that leaves everyone at the table satisfied and asking for seconds. The best part? It’s easy to whip up, even on hectic weeknights. I often make a big pot and let everyone dig in, or save leftovers for the next day’s lunchboxes.
What makes this dish a staple in our home is how customizable it is. You can dial up the spice for the adults or make it mild for little taste buds. Plus, it’s a one-pot wonder, meaning fewer dishes for me to wash—a win in my book! So, if you’re looking for a hearty, family-friendly meal that doesn’t skimp on flavor, this Texas Chili Mac might just become your new go-to comfort food.
Questions I Often Get Asked About This Recipe:
Can I make this dish ahead of time?
Absolutely! Prepare it up to a day in advance and reheat on the stovetop. Add a splash of broth or water to keep it saucy.
Can I freeze Texas Chili Mac?
Yes, this dish freezes beautifully. Let it cool completely, then store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
What kind of beans should I use?
I like to use kidney beans, but you can use black beans, pinto beans, or even a mix!
Can I make it vegetarian?
Sure! Substitute the ground beef with a plant-based protein or extra beans and vegetables.
How can I make it spicier?
Add chopped jalapeños or extra chili powder for a fiery kick.
What You Need to Make Texas Chili Mac:
Ingredients:
1 lb ground beef
1 small onion, diced
1 green bell pepper, chopped
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
1 cup beef broth
2 tsp chili powder
1 tsp cumin
1/2 tsp paprika
Salt and pepper, to taste
2 cups elbow macaroni
1 cup shredded cheddar cheese
Fresh parsley for garnish (optional)
Tools:
Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
How to Make Texas Chili Mac:
Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
Sauté the veggies: Add the diced onion, green bell pepper, and garlic. Cook until the vegetables are softened, about 3-4 minutes.
Add the base: Stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring to a boil.
Cook the pasta: Add the elbow macaroni. Reduce heat to low, cover, and let it simmer for 12-15 minutes, or until the pasta is tender, stirring occasionally.
Make it cheesy: Stir in the shredded cheddar cheese until melted and combined.
Serve: Garnish with fresh parsley if desired and serve hot.
Tips:
Don’t overcook the pasta: Keep an eye on the macaroni so it doesn’t get mushy. Aim for al dente.
Make it healthier: Swap ground beef for ground turkey or chicken, or use whole wheat pasta for extra fiber.
Add veggies: Feel free to toss in corn, zucchini, or even spinach to sneak in more nutrients.
Cheese options: Experiment with different cheeses like pepper jack or Monterey Jack for a twist.
Latest Reviews:
⭐️⭐️⭐️⭐️⭐️ “This recipe is a lifesaver on busy school nights! My kids gobbled it up, and there were no leftovers. It’s officially in our dinner rotation!” —Sarah L.
⭐️⭐️⭐️⭐️ “Really flavorful and hearty! I added jalapeños for extra spice, and it was perfect. Next time, I might try ground turkey.” —Michael T.
⭐️⭐️⭐️⭐️⭐️ “Easy, cheesy, and so comforting. Plus, one pot means fewer dishes for me. Win-win!” —Rebecca M.
⭐️⭐️⭐️⭐️ “Tasty dish, but I added more broth because mine turned out a little too thick. Otherwise, delicious!” —Karen D.
⭐️⭐️⭐️⭐️⭐️ “Perfect for chilly nights. My family loved it, and it was so easy to make!” —Jenna R.
Printable Recipe:
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Texas Chili Mac
This Texas Chili Mac combines hearty chili and tender macaroni in a cheesy, comforting dish that’s perfect for busy nights. It’s a one-pot wonder your whole family will love!
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish (optional)
- Tools:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Instructions
- Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
- Sauté the veggies: Add the diced onion, green bell pepper, and garlic. Cook until the vegetables are softened, about 3-4 minutes.
- Add the base: Stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, cumin, paprika, salt, and pepper. Bring to a boil.
- Cook the pasta: Add the elbow macaroni. Reduce heat to low, cover, and let it simmer for 12-15 minutes, or until the pasta is tender, stirring occasionally.
- Make it cheesy: Stir in the shredded cheddar cheese until melted and combined.
- Serve: Garnish with fresh parsley if desired and serve hot.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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