Texas Chili Mac Recipe
There are few meals more satisfying than a bowl of chili, but when you stir in tender pasta and melt in some sharp cheese, you elevate it to a whole new level of comfort food heaven. Welcome to Texas Chili Mac — a dish that combines the best of the Lone Star State’s signature chili con carne with the crowd-pleasing charm of macaroni. It’s rich, meaty, spicy, and incredibly satisfying, making it perfect for feeding a hungry family or entertaining guests on game day. In this recipe, you’ll learn how to craft an authentic Texas-style chili, then marry it with perfectly cooked pasta and cheese for a dish that is both rustic and irresistible.
The Origins of Chili Mac and Its Texas Twist
Chili Mac is a beloved American classic. While it may be familiar to many as a simple weeknight dinner made with boxed macaroni and canned chili, the dish has deeper culinary roots. Chili itself has long been associated with Texas, where it’s often a beanless, meat-centric stew made with dried chiles, onions, garlic, and spices. It’s a slow-simmered labor of love and a staple at cook-offs and county fairs.
Macaroni, on the other hand, reflects Italian-American culinary influence. It gained popularity in the United States during the early 20th century, particularly in casseroles and baked dishes. The fusion of the two likely began as a budget-friendly way to stretch chili to feed more mouths, combining the protein-rich stew with affordable pasta.
Tips for the Best Texas Chili Mac
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Use real dried chiles: This gives your chili an authentic Texas flavor that powdered chili can’t match.
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Don’t overcook the pasta: Since it will continue to cook slightly once added to the hot chili, it’s best to stop just shy of fully done.
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Let it rest: Like any good stew, this dish tastes even better after sitting for 10-15 minutes before serving. The flavors deepen and the texture thickens slightly.
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Double the chili: Make a double batch of the chili base and freeze half for an easy weeknight meal later — just add pasta and cheese!
Variations on the Classic
Vegetarian Version
Substitute the beef with a combination of black beans, pinto beans, and crumbled tempeh or lentils. Use vegetable broth instead of beef broth and bulk up the chili with diced mushrooms and bell peppers.
Spicy Kick
Add a chipotle pepper in adobo sauce or a splash of hot sauce for an extra layer of smoky heat. You can also stir in fresh diced jalapeños with the onions for a sharper spice.
Creamy Chili Mac
If you want a more luxurious texture, stir in a quarter cup of heavy cream or a few tablespoons of cream cheese along with the cheddar. It adds body and silkiness to the final dish.
Baked Chili Mac
Transfer the finished chili mac to a baking dish, sprinkle extra cheese and breadcrumbs on top, and broil until bubbly and golden. This version makes for a fantastic casserole presentation.
Slow Cooker Method
Brown the meat and cook the onions and spices as directed, then transfer everything (except pasta and cheese) to a slow cooker. Cook on low for 6-8 hours or high for 3-4. Stir in cooked pasta and cheese just before serving.
Serving Suggestions
Texas Chili Mac is a complete meal in itself, but if you’re serving a crowd, pair it with:
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Cornbread or buttermilk biscuits: Ideal for soaking up every last bit of chili.
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A crisp green salad: Adds freshness to balance the rich flavors.
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Grilled vegetables: Bell peppers, corn on the cob, or grilled zucchini make excellent sides.
For drinks, consider something cold and refreshing like iced tea, a Texas lager, or a smoky mescal cocktail to complement the dish’s spicy undertones.
Storage and Reheating
Chili mac stores well and even improves in flavor overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth or water and warm gently over medium heat. You can also freeze it for up to 3 months, making it a perfect make-ahead meal.
Final Thoughts
Texas Chili Mac is more than just a meal — it’s a statement of flavor, comfort, and creativity. It honors the rugged simplicity of traditional Texas chili while embracing the versatility and heartiness of pasta. Whether you’re cooking for a family dinner, feeding a party, or looking to upgrade your weeknight routine, this dish delivers bold taste and satisfying texture in every bite.
Texas Chili Mac Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 lb ground beef (80/20)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 2 tbsp tomato paste
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups beef broth
- 8 oz elbow macaroni (uncooked)
- 1 (15 oz) can kidney beans, drained and rinsed (optional)
- 1 cup shredded cheddar cheese
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Sauté aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper; sauté until soft (about 5 minutes). Add garlic and cook for 1 more minute. - Brown the beef:
Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed. - Spice it up:
Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Add tomato paste and cook for 2 minutes, stirring to incorporate. - Add liquids and pasta:
Add diced tomatoes, tomato sauce, and beef broth. Bring to a simmer. - Cook macaroni:
Stir in the macaroni and simmer uncovered, stirring occasionally, for 10–12 minutes, or until pasta is tender. - Add beans (optional):
Stir in kidney beans and heat through for another 5 minutes. - Cheesy finish:
Remove from heat. Stir in shredded cheddar until melted and creamy. - Serve:
Garnish with cilantro or green onions, if desired. Serve hot.