Traditional ground beef chili, full of flavor and served chili-mac style over macaroni — top with grated cheese, sour cream and hot sauce.
This is the chili I’ve made for years because everyone in my family enjoys it. It’s a classic beef-and-bean chili — not too spicy, no unusual ingredients, and perfect served over macaroni like my mother used to do. Kids can be picky about chili, and I aim for a version that appeals to the whole table without being a short-order cook. The result is a flavorful, mild chili that people can customize at the bowl with their preferred heat or toppings.
Personally I prefer a spicier chili made with beef chuck, but at home I keep the heat low so everyone can enjoy it. A few of us add sriracha or hot sauce to our bowls if we want more kick. That’s the beauty of a versatile chili — everyone can doctor it to taste.
My mom used to make a simple pot of chili with ground beef, onion, tomatoes, chili powder and beans, and she always served it over macaroni — calling it chili mac. I loved it then, and my kids do too. One picky eater in our house fills her bowl with mostly macaroni, a tiny spoonful of chili, a little cheese and a mountain of sour cream — her own quirky take on chili mac.
If you want a crowd-pleasing, family-friendly chili, this recipe fits the bill. It’s even better the next day, and while the recipe calls for what seems like a generous amount of chili powder, the chili powder I use is mild and flavorful rather than hot. Adjust seasonings to suit your palate.
Put a pot of this on the stove, cook a pot of elbow macaroni, set out toppings, and watch the bowls fill. This recipe recently helped my picky eater win a chili cook-off at work, so consider it award-winning in our house. — Kelly 🍴🐦
Chili Mac
15 minutes
1 hour 30 minutes
1 hour 45 minutes
12 servings
331kcal
Kelly Wildenhaus
Ingredients
- 2 pounds ground chuck
- 4 teaspoons finely chopped garlic
- 1 large onion, chopped (about 1½ cups)
- ⅔ cup finely chopped green bell pepper
- ½ cup chili powder (or to taste)
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 (16-oz) can sliced stewed tomatoes, undrained
- 1 (16-oz) can diced chili tomatoes, undrained
- 1 (32-oz) can crushed tomatoes, undrained
- 1 (16-oz) can dark red kidney beans, undrained
- 1 (16-oz) can red beans, undrained
- Cooked elbow macaroni for serving
- Optional toppings: shredded cheddar, sour cream, diced onion, cilantro, hot sauce or sriracha
Instructions
- In a large pot over medium-high heat, cook the ground chuck with the garlic, onion and green pepper. Add the chili powder and stir frequently to break up the meat. Cook until the beef loses its pink color.
- Add the remaining ingredients (do not add the macaroni). Bring to a boil, then reduce heat. Cover and simmer for 1 hour, stirring frequently. Break up the stewed tomatoes with a spoon as it simmers.
- If the chili becomes too thick while simmering, add ½ to 1 cup of water. For the best flavor, make the chili a day ahead and reheat before serving.
- Serve over cooked macaroni with toppings on the side such as shredded cheddar, sour cream, hot sauce, chopped onion, oyster crackers or tortilla chips.
Recipe Notes
Makes about 3 quarts of chili.
Nutrition information does not include pasta or toppings. Use your favorite pasta shape or a gluten-free option if preferred.
Nutrition
Please comment, rate it and share! Mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see your version.
*Adapted from a newspaper clipping in my recipe drawer.