Basically a mild chili seasoned with Italian herbs and mixed with elbow macaroni, Grammi’s Chili Mac recipe (or American Goulash, for the purists) is neither sophisticated nor fancy, but it is delicious, comforting, and tastes like home.
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What's the Story on this Recipe?
My mom was good cook, but she wasn’t a great one: she’d tell you that herself if you asked her. Her culinary repertoire was limited, and her midcentury Midwestern roots restrained her from doing much "outside-the-box" experimentation. However, there were a handful of recipes Mom made so well that I wouldn’t trade away one bite for anything.
Her Chili Mac recipe was one of them.
Growing up, I’m pretty sure Chili Mac was served at our dinner table more often than any other entrée (with the possible exception of creamed chipped beef on rice). Mom made Chili Mac at least twice a month, plus then we had leftovers.
Neither sophisticated nor fancy, Mom's Chili Mac was one thing I could always depend on to be good, even when nothing else in life was. Now, it is the taste of home for me.
This legacy of comfort has passed down to my girls as well. Chili Mac was one of the last meals Mom ever made for us when she was still cooking, and at least one of my daughters makes it for herself now whenever she is in need of a little extra comfort.
So What is Chili Mac?
Classic Chili Mac is neither chili nor mac & cheese. Across the US, it is known regionally by many names (e.g., American Goulash, American Chop Suey, Makarony po-flotski, etc.). Recipes vary wildly, depending on the ethnic background of the people who settled a given region.
Mom's version of Chili Mac is basically a mild chili mixed with macaroni noodles; a close cousin to Cincinnati Chili, but with Italian herbs instead of warm Macedonian spices. Other versions of chili mac call for cheese, beans, and even evaporated milk. Some recipes, like this one, are one-pot stovetop meals, while others are oven-baked as a casserole (i.e., Johnny Marzetti casserole).
Some will emphatically tell you (and me) that "real" Chili Mac is a mixture of chili and mac & cheese, and that this recipe is more like American Goulash. I say, take it up with my mother.
What Goes into Classic Chili Mac
- Ground beef: We suggest using 80-90% lean ground beef.
- Canned tomatoes: I almost always use Petite Diced Tomatoes with Basil, Garlic & Oregano.
- Bacon: Use good quality, cured bacon. Uncured bacon doesn't render out enough fat to cook the onions.
- Onion: Use a yellow onion for maximum flavor.
- Chicken stock: Use boxed or canned chicken broth, or thinned homemade chicken stock.
- Dried Basil & Oregano: If I use the aforementioned canned tomatoes, I don't usually add as much dried seasoning.
- Garlic salt
- Paprika
- Hot Sauce: Totally optional. Mom never used this, by we like to add a little kick to our chili mac.
- Macaroni: We always use elbow macaroni when we make chili mac.
How to Make this Chili Mac Recipe
Heat a 10-inch enameled cast iron Dutch oven or large, heavy skillet on the stovetop over medium high heat; until a drop of water sizzles on the surface.
Add bacon batons and cook, stirring frequently until bacon is crispy. Turn off the heat, and remove the bacon from the pan and set aside.
Return pan to heat on medium, and add the chopped onion to the hot bacon fat. Sauté onion until it begins to become translucent; 5-7 minutes.
Add ground beef. Cook, stirring frequently until browned.
(Optional) Use a colander to drain fat from mixture, and then return it to pan. If you choose to do this step, DO NOT RINSE!
Reduce heat to medium-low. Add canned tomatoes, chicken stock, salt, garlic salt, and paprika and bring to a simmer.
Stir in the elbow macaroni. It should be completely submerged in mixture.
If the mixture looks too dry or if too much macaroni is sticking out of the liquid, add another ½ cup of chicken stock or water.
Simmer, stirring frequently, until macaroni is just barely al dente: about 7-8 minutes. Cover, remove from heat, give it one good stir, and let set for about 10 minutes.
The resting time allows the flavors to blend and the macaroni to finish cooking on its own. This method will help you avoid overcooking the macaroni.
Stir reserved bacon pieces back in. Taste and season again before serving.
Substitutions
- Ground beef: You can use the ground protein of your choice. I often make this with ground turkey or ground chicken Italian sausage with great results.
- Macaroni: Elbow macaroni is the pasta most often associated with American Chili Mac, but you can use any small pasta for this chili mac recipe.
Variations
- American Chop Suey: Pretty much the same as Mom's chili mac recipe, you will find this dish in in the cuisine of New England.
- American Goulash: Same song, different verse. American goulash is a Midwestern and Southern term, often referred to simply as Goulash.
- Makarony po-flotski: This Russian navy style macaroni recipe includes just a handful of ingredients – pasta, minced beef, onions, paprika, oil, salt, and pepper. (No tomatoes!)
- Johnny Marzetti: This beefy, tomatoey Italian-herbed casserole dish originated at the Italian restaurant Marzetti’s in Columbus, Ohio around the turn of the nineteenth century.
Storage
Chili mac can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
Top Tip
Let's Talk Seasonings
As far as I’m concerned, Chili Mac is one of those meals that, as you finish it up, you really need season to your own tastes. Maybe you toss in a little more paprika, or add a little Himalayan sea salt, or maybe even dash of nutmeg. Have some fun - make it your own. It’s all part of the cooking process.
That said, the seasonings in Grammi’s Chili Mac Recipe below are pretty much exactly as Mom made it. Season at your own risk!
More Budget-friendly Recipes
If you like chili mac, you'll love spaghetti pie! Here are a few more delicious budget recipe to try:
- Sun-dried Tomato Carbonara (20-Minute Meal)
- Lighter Classic Sloppy Joes
- Old School Cafeteria Pizza Recipe
- Arroz Con Pollo (Puerto Rican Chicken & Rice)
Serving & Pairing
When we make chili mac, we usually pair it with simple, easy sides like a green salad, fresh fruit, and garlic bread.
Chili mac is one of those dishes that is better the next day, so plan on leftovers, too!
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Classic Chili Mac
Equipment
- 1 Wooden Spoon
Ingredients
- 4-6 ounces raw bacon chopped into ½" pieces
- 1 large onion chopped
- 1 pound lean ground beef
- 30 ounces chopped tomatoes 2 cans
- 1 ½ cups chicken stock or water
- 1 teaspoons salt
- ½ teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon paprika
- 1 ½ cups elbow macaroni
- ½ teaspoon hot sauce
Garnish
- shredded cheese Parmesan or cheddar are both good choices.
Instructions
- Heat a 10-inch Enameled Cast Iron Dutch Oven or large, heavy skillet on stovetop over medium high heat until a drop of water sizzles on the surface. Add cut up bacon and cook, stirring frequently until bacon pieces are crispy. Turn off heat, remove bacon from pan and set aside.
- Return heat under pan to medium and add chopped onion to hot bacon fat. Sauté onion until it begins to become translucent, 5-7 minutes.
- Add ground beef (or other ground protein). Stir and cook until browned.
- OPTIONAL STEP: Use a colander to drain fat from mixture, and then return it to pan. If you choose to do this step, DO NOT RINSE!
- Reduce heat to medium-low. Add canned tomatoes, chicken stock, salt, garlic salt, and paprika and bring to a simmer.
- Stir in elbow macaroni. It should be completely submerged in mixture. If the mixture looks too dry or if too much macaroni is sticking out of the liquid, add another ½ cup of chicken stock or water.
- Simmer, stirring frequently, until macaroni is just barely al dente: about 7-8 minutes. Cover, remove from heat, give it one good stir, and let set for about 10 minutes. The resting time allows the flavors to blend and the macaroni to finish cooking on its own. This method will help you avoid overcooking the macaroni.
- Stir reserved bacon pieces back in. Taste and season again before serving.
Notes
- Ground Beef - You can use the ground protein of your choice. I often make this with ground turkey or ground chicken Italian sausage with great results.
- Canned tomatoes - I almost always use Petite Diced Tomatoes with Basil, Garlic & Oregano.
- Dried Basil & Oregano - If I use the aforementioned canned tomatoes, I don't usually add as much dried seasoning.
- Hot Sauce - This is Totally Optional! Mom never used this, by we like to add a little kick to our chili mac.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Rick says
An interesting take on a chili-mac recipe with no chili powder/spice. Will have to try sometime.
Renée B. says
It may be a bit of a misnomer, but where I'm from, this is known as Chili Mac. However, as mentioned in the post, it is technically more of an American Goulash, if you are keeping score. (Also, I'm pretty sure paprika and hot sauce counts as spice... at least the paprika we use.) Enjoy!
Lisa says
Looking for a good new recipe to try while I'm stuck at home. Looks like this will do just the trick!
Vanessa says
I love the way you fancied up the Chili mac. The recipe brings back fond memories.
Nicole Hinrichs says
I absolutely love eveything Mac & Cheese related. This is perfect for the fall season, I will be trying soon. Thank you!
Erin says
I also grew up in the Midwest on meals like this, and your mom’s chili mac looks so comforting for those cold Midwestern nights! Now that I cook for myself and my partner regularly, I totally appreciate meals like this that we can stretch into at least two meals. I think your daughter has a point when making a dish for the first time or when you are young and just learning to cook. I used to follow recipes to the T, but now that I’m more confident in my cooking skills, recipes are more like guidelines than instructions. And, I’m with you on adding more garlic!
Sara Welch says
Love this dish so much; it is the ultimate comfort food! Can't wait to enjoy this on a cool evening; yum!
Mahy says
I can see why you can always depend on this recipe - it is bulletproof. It is one of those recipes that is just a no-fail no matter how and when you do it 🙂 I can't wait to try it!
Renée ♥ says
Exactly!
Jocelyn (Grandbaby Cakes) says
This is the perfect weeknight meal!
Andrea Metlika says
Wow, I love a big bowl of comforting food like this. Brings back memories. Great list of variations too!
Bintu | Recipes From A Pantry says
This looks like such delicious comfort food! Can't beat a big bowl of chili mac!
Tami says
Chili mac is one of our favorites. Our recipe differs a bit but you value that.
Renée ♥ says
I think everyone puts their own spin on recipes like this, and that's a good thing. ?
Shayla Marie says
My husband was just requesting something like this! It looks wonderful. I'm making a big batch of chili today so I'll have to make this too!