Homemade Chili Mac

Cindi Bauer


This delicious chili was originally posted by Laura Flowers on her blog: The Cooking Photographer. Laura's chili mac reminded me more of a goulash. I found this dish to be quite hearty, satisfying, and oh so good!


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Stove Top


  • 1 tablesp.
    olive oil, or vegetable oil
  • 1-1/4 lbs.
    ground beef
  • salt
    to season the ground beef
  • pepper
    to season the ground beef
  • garlic
    powder, to season the ground beef
  • onion
    powder, to season the ground beef
  • 1 medium
    size onion, diced
  • 3 garlic
    cloves, minced
  • 1 tablesp.
    chili powder
  • 1 tablesp.
    ground cumin
  • 1 tablesp.
    brown sugar
  • 1 tsp.
  • 1 tsp.
    onion powder
  • 1/2 tsp.
  • 1 (15 oz.)
    can tomato sauce
  • 1 can
    (14.5 oz.) diced tomatoes with basil, oregano, and garlic
  • 1 (4 oz.)
    can chopped green chilies
  • 2 cups
  • 8 ounces
    elbow macaroni
  • 1-1/2
    tablespoons dried parsley, or cilantro
  • 1 cup
    shredded mozzarella, or pepper jack cheese
  • 1/2 cup
    shredded sharp cheddar cheese
  • Garnish:
    a large dollop sour cream
  • Garnish:
    a sprinkle of dried parsley

How to Make Homemade Chili Mac


  1. Heat oil in a large deep-dish size skillet over medium heat. (I omitted the cooking oil, and sprayed the inside of a chicken fryer with a no-stick cooking spray.) Added the ground beef and onion, and season it with a bit of salt, pepper, garlic powder and onion powder. Brown the meat.
  2. Once the meat is done cooking, and no longer pink; strain off any excess grease in a colander, then place the meat mixture back in the skillet or fryer.
  3. To the skillet, add the minced garlic, chili powder, cumin, brown sugar, coriander, onion powder, and 1/2 teaspoon salt, and cook over medium heat for about 1 minute; stirring continuously.
  4. Stir in the tomato sauce, diced tomatoes, green chilies, water, and macaroni. Bring to a boil, stirring continuously, then lower the heat to a medium simmer. Cover, and simmer for about 20 minutes; stirring frequently, so the uncooked macaroni doesn't stick to the skillet or fryer, and until the juices are absorbed and the macaroni is tender.
  5. Now uncover the beef/macaroni mixture, and add the parsley (or cilantro), and stir in the shredded mozzarella (or pepper jack cheese), and the shredded sharp cheddar. Once the cheese has dissolved into the beef-macaroni mixture, serve immediately, and top each serving with a large dollop of sour cream, and each with a sprinkle of the dried parsley.

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