Classic Chili Mac Recipe

A family favorite for generations, this classic one-pot chili mac is made with ground beef, bacon, tomatoes, and elbow macaroni simmered together in a savory, herb-seasoned sauce. It’s an easy, satisfying stovetop dinner, with plenty of old-fashioned comfort in every bite.

Course dinner, Lunch, Main, Main Course

Cuisine American, Comfort Food, Tex-Mex

Diet Low Lactose

Prep Time 20

Cook Time 20

Resting Time 10

Total Time 50

Servings servings

Calories 228kcal

Author Renée ❤︎⁠ The Good Hearted Woman

Equipment

1 10-inch Enameled Cast Iron Dutch Oven or 12-inch heavy skillet with lid
1 Wooden Spoon

Ingredients

6-8 ounces uncooked bacon cut in ½-inch batons
1 large onion chopped
2 cloves garlic minced
1 pound lean ground beef
30 ounces chopped tomatoes 2 cans
15 ounces tomato sauce
1 cup beef broth or chicken stock, or water
2 teaspoons Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon paprika
1 ½ cups elbow macaroni
½-1 teaspoon hot sauce optional

Garnish

shredded cheese Parmesan or cheddar are both good choices.

US Customary - Metric

Instructions

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.
Cook the onion and ground 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.
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.
Add the macaroni.
Stir in the elbow macaroni, making sure it's completelysubmerged in the liquid. Pasta varies by brand and shape, so if the mixturelooks too dry or too much macaroni is sticking out above the liquid, addanother ½ cup of broth or water.
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.
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.
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.

Notes

A note about pasta and liquid: 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.

Nutrition