Grammi's Classic Chili Mac

This Classic Chili Mac recipe is the kind of dinner that brings everyone to the table without much fuss. Made with ground beef, bacon, tomatoes, elbow macaroni, and a handful of Italian herbs, it's a hearty, one-pot meal with the familiar flavors of old-fashioned American home cooking.

Jump to:

• The Story Behind Grammi's Chili Mac
• Ingredients You'll Need
• How to Make It in One Pot
• Tips for the Best Results
• Easy Variations & Substitutions
• What to Serve with Chili Mac
• How to Store & Reheat
• Classic Chili Mac Recipe

The Story Behind Grammi's Chili Mac

Growing up, Chili Mac showed up at our dinner table more often than any other entrée, with the possible exception of creamed chipped beef on rice. Mom made it at least twice a month, and leftovers were practically a given. I could tell how well we were doing, budget-wise, by how much bacon I found in the mix.

It wasn't fancy, but it was always good, dependable family food. I carried on the tradition when my own daughters were growing up, making what they called "Grammi's Chili Mac." Now I make it for their children, too.

Chili mac has plenty of regional variations. Some versions combine prepared chili with macaroni and cheese, while others, like Mom's, cook the macaroni right in a seasoned tomato and beef sauce. That's the version I grew up with, and the one I still make today.

It's classic comfort food, passed down through generations. Simple, hearty, and just as welcome on a busy weeknight as it is reheated for lunch the next day.

Ingredients You'll Need

You don't need anything fancy to make Grammi's chili mac. Most of the ingredients are pantry staples, and each one has a purpose.

• Ground beef: I recommend 80-90% lean ground beef. It gives the sauce plenty of flavor without leaving an excessive amount of grease in the pot.
• Bacon: Bacon adds a smoky, savory base to the dish. Cook it until crisp, then reserve it so you can stir it back in at the end. The drippings add body to the sauce, too.
• Onion: A large yellow onion gives the sauce a little sweetness and depth.
• Canned diced tomatoes: I usually reach for petite diced tomatoes seasoned with basil, garlic, and oregano. Plain diced tomatoes work, too; just adjust the herbs to taste.
• Beef stock or broth: This provides the liquid the macaroni needs to cook. Water works in a pinch, although broth adds more flavor. Chicken broth works fine, too.
• Elbow macaroni: Classic elbow macaroni is my first choice. Its small shape works well in the thick tomato and beef mixture.
• Dried basil, oregano, paprika, and garlic salt: These give Grammi's version its mild, Italian-herb flavor.
• Hot sauce: Optional. Mom didn't use it, but a little heat is a nice addition if you like it.

How to Make It in One Pot

The macaroni cooks right in the tomato and beef mixture, so there's no separate pot of pasta to deal with. Keep an eye on the liquid as it cooks, and don't skip the resting time at the end.

1. Cook the bacon.

Add the bacon batons to a cold 10-inch enameled cast-iron Dutch oven or large, heavy skillet. Set the heat to medium-high and cook, stirring occasionally, until the bacon is crisp and the fat has rendered.

Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

2. Soften the onion and brown the beef.

Add the chopped onion to the hot bacon drippings. Sauté for 5-7 minutes, stirring occasionally, until the onion begins to turn translucent. Add the ground beef and garlic, breaking up the meat as it cooks. Continue cooking until the beef is browned.

If there's more fat in the pot than you'd like, carefully drain the mixture in a colander and return it to the pot.

3. Add the tomatoes, broth, and seasonings.

Reduce the heat to medium-low. Stir in the diced tomatoes, chicken broth, salt, garlic salt, basil, oregano, and paprika. Bring the mixture to a gentle simmer.

4. Stir in the macaroni.

Stir in the elbow macaroni, making sure it's completely submerged in the liquid. Pasta varies by brand and shape, so if the mixture looks too dry or too much macaroni is sticking out above the liquid, add another ½ cup of broth or water.

5. Simmer until the macaroni is just barely al dente.

Cook uncovered at a gentle simmer for about 7-8 minutes, stirring frequently and scraping the bottom of the pot to keep the macaroni from sticking. The pasta should be just shy of fully cooked when you turn off the heat. It'll continue cooking as it rests.

6. Cover and let it rest.

Give everything one good stir, then cover the pot, remove it from the heat, and let the chili mac stand for about 10 minutes. This gives the macaroni time to finish cooking and lets the sauce thicken and come together.

7. Finish and serve.

Stir the reserved bacon back into the pot. Taste and adjust the seasonings before serving. Add a dash of hot sauce if you like, and pass shredded cheddar or Parmesan at the table.

Stir reserved bacon pieces back in. Taste and season again before serving.

Tips for the Best Results

• Keep the simmer gentle. A hard boil can make the liquid evaporate before the pasta is cooked. Stir frequently, especially along the bottom of the pan.
• Check the pasta early. Different pasta shapes and brands absorb liquid at different rates. Depending on the macaroni you use, you may need to add a little extra broth or water as it cooks. Start with the amount listed in the recipe, then add more as needed to keep the pasta cooking in a loose, saucy mixture. Remember that the sauce will thicken as the chili mac rests.
• Give it the full resting time. The pasta continues to soften off the heat, and the sauce thickens as it settles. This is part of what makes Grammi's version work.
• Taste before adding extra salt. Bacon, broth, and seasoned canned tomatoes can all contribute salt, so check the finished dish before reaching for the shaker.

Easy Variations & Substitutions

One reason this recipe has stayed in our family rotation for so long is that it's forgiving. I've made it with different meats and substitutes over the years, and it's a good place to use what you already have.

• Change the meat: Ground turkey or ground chicken Italian sausage both work well. Other ground meats can work, too; adjust the fat as needed.
• Use another small pasta shape: Small shells or similar shapes can stand in for elbow macaroni. Keep an eye on cooking time and liquid absorption, since they may need a little more or less of each.
• Use plain diced tomatoes: If you don't have tomatoes seasoned with herbs, use plain canned tomatoes and adjust the seasonings to taste.
• Add a little heat: Hot sauce or a pinch of red pepper flakes gives the sauce more kick.
• Add cheese at the table: Cheddar and Parmesan are both good choices, though Mom's original version doesn't need cheese to be satisfying.

What to Serve with Chili Mac

When we make chili mac, we usually pair it with simple, easy sides like a green salad, cornbread, buttermilk biscuits, green beans, Brussels sprouts, fresh fruit, or garlic bread.

This is also a generous, filling meal on its own. If you're feeding a hungry family, you don't need to make a big production of dinner. Chili mac is one of those dishes that is better the next day, so plan on leftovers, too!

How to Store & Reheat

Refrigerator: Let the chili mac cool promptly, then transfer it to an airtight container and refrigerate within two hours. Enjoy within 3-4 days.

Freezer: For the best texture, freeze cooled chili mac in airtight, freezer-safe containers. It's best used within about 2-3 months for quality.

Reheating: The macaroni will absorb more liquid as it sits, so leftovers may be thicker than they were on the first night. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth as needed. Stir occasionally and heat until steaming hot throughout.