Chili Mac For A Crowd Recipe

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Chili Mac for a Crowd

Valerie Quinn


A family favorite during winter months. Serves a crowd, reheats easily, and also can be frozen to enjoy as a lunch or light meal later. It's versatile, so change it to fit your own taste!

★★★★★ 1 vote
40 Min
30 Min
Stove Top


1 box
macaroni, elbow (14.5 oz)
1 large
green bell pepper, diced
1 large
red bell pepper, diced
1 large
yellow onion, diced
1 Tbsp
1 Tbsp
olive oil
2 clove
minced garlic
1 pkg
frozen corn
2 lb
ground beef
2 can(s)
diced tomatoes (no salt added) with juice
2 can(s)
chili (with beans)
1 can(s)
black beans, rinsed & drained
3 Tbsp
chili powder
1 tsp
black pepper
1 pkg
cheddar cheese, shredded


1Cook pasta for one minute less than it says on the box, drain, and set aside.
2Brown the ground beef, drain, rinse, and set aside.
3In a large dutch oven type pan, melt the butter with the olive oil, and saute onion, peppers, and garlic until tender but not wimpy.
4Add canned chili, corn, diced tomatoes, ground beef, beans, pepper, and chili powder to the veggies, and stir well. Heat to near a boil. Cover and then simmer for 10-15 minutes.*
5Add cooked macaroni and mix well, then stir in about one cup of shredded cheese, and allow to melt.
6Serve Chili Mac with additional cheddar cheese, tortilla chips, sour cream, and corn bread (if desired)
7* If making this a few hours ahead, put everything in a large crockpot rather than simmering in the pan, add the cooked mac, cover and heat on low for 2-3 hours.

About this Recipe

Course/Dish: Beef
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #chili mararoni