If you're a fan of hearty comfort food with a bold kick, this Spicy Beef Chili Mac with Jalapeños is about to become your next obsession. It's the kind of dish that brings the warmth of a classic chili and the cheesy goodness of mac and cheese together in one pot—then dials up the heat with fresh jalapeños and spices that dance on your tongue. Whether you're making a weeknight meal or prepping for a laid-back get-together, this dish is a crowd-pleaser that delivers maximum flavor with minimal fuss. It's the lovechild of your favorite spicy mac and cheese recipe and a robust homemade chili mac.
Spicy Beef Chili Mac with Jalapeños
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Servings 6 generous bowls
Large Dutch Oven or Deep Skillet Essential for one pot meals like this easy chili mac recipe. A 6-quart Dutch oven works best to give everything room to simmer.
Wooden Spoon or Spatula For stirring and breaking up the beef.
Cheese Grater Freshly shredded cheese melts better than pre-shredded.
Measuring cups & spoons Precision helps, especially with spices.
- Ground Beef 1 lb: Go for 80/20 for a balance of flavor and tenderness. Leaner beef can be used, but expect a slightly less rich result.
- Yellow Onion 1 medium, diced: Adds savory depth and aroma.
- Garlic 4 cloves, minced: Essential for that robust chili base.
- Fresh Jalapeños 2, finely chopped: Gives the dish its signature heat. Remove seeds for less spice.
- Tomato Paste 2 tablespoons: Intensifies the tomato flavor and helps create a rich sauce.
- Canned Diced Tomatoes 1 can, 15 oz: Adds acidity and freshness.
- Kidney Beans 1 can, drained and rinsed: Classic in chili and perfect for texture.
- Elbow Macaroni 2 cups, uncooked: The go-to pasta for any classic chili mac recipe.
- Beef Broth 2 cups: Enhances the savory element and cooks the pasta.
- Cheddar Cheese 2 cups, shredded: Melts beautifully into the sauce. Go sharp for more flavor.
- Cream Cheese 2 oz: For creaminess that clings to the noodles.
- Chili Powder 2 teaspoons: Sets the chili base with smoky flavor.
- Cumin 1 teaspoon: Adds warmth and depth.
- Smoked Paprika ½ teaspoon: Optional but recommended for a smoky edge.
- Salt and Pepper: To taste.
- Olive Oil 1 tablespoon: For sautéing.
Sauté the Aromatics
Heat olive oil in your Dutch oven over medium heat. Add diced onions and cook for 3-4 minutes until translucent. Stir in the garlic and jalapeños and cook for another minute until fragrant.
Brown the Beef
Add ground beef to the pot, breaking it up as it cooks. Season with salt, pepper, and half of the chili powder. Cook until no longer pink and nicely browned.
Build the Chili Base
Stir in tomato paste and let it cook for 1-2 minutes to caramelize slightly. Add the diced tomatoes, beans, remaining spices (chili powder, cumin, paprika), and mix well.
Add Pasta and Broth
Pour in the beef broth and stir in the uncooked elbow macaroni. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Finish with Cheese
Reduce heat to low and stir in the cream cheese until melted. Add the shredded cheddar and mix until the sauce is creamy and coats the noodles evenly.
Garnish and Serve
Top with extra jalapeño slices, a sprinkle of cheese, or chopped cilantro if desired. Serve hot and enjoy immediately.
Pairings in Detail
This spicy beef chili mac holds its own, but a few pairings can make it even more satisfying:
- Drink Pairing: A crisp lager or a citrusy IPA balances the spice beautifully. If you're skipping alcohol, a lime soda or iced tea with lemon works wonderfully.
- Side Dishes: Try a cool, crunchy slaw or a simple green salad to balance the richness. Cornbread or garlic toast makes great sides too, especially if you're leaning into a chili mac casserole vibe.
- Toppings: Sour cream, diced avocado, or tortilla strips add a welcome contrast in texture and temperature.
FAQs
1. Can I make this vegetarian?
Absolutely! Swap the ground beef for meatless crumbles or even lentils for a vegetarian chili mac that still packs protein and flavor. Use vegetable broth instead of beef broth.
2. Can I use a different type of meat?
Yes. Ground turkey or chicken work well if you prefer leaner meat. Just note that beef adds more richness to the final dish.
3. Is this dish freezer-friendly?
Yes! Let it cool completely, then portion into freezer-safe containers. It reheats beautifully in the microwave or on the stovetop with a splash of broth.
4. Can I make it in a crockpot or Instant Pot?
Yes and yes! For a chili mac crockpot version, brown the meat first, then combine everything except the cheese and pasta in the slow cooker. Cook on low for 6 hours, stir in pasta for the last 30 minutes, then finish with cheese. For instant pot chili mac, use the sauté function for the aromatics and beef, then pressure cook everything (minus the cheese) for 4 minutes. Stir in cheese after cooking.
5. What’s the best pasta to use?
Elbow macaroni is traditional, but small shells or cavatappi work if you prefer a twist on the classic chili macaroni feel.
6. Can I bake this like a casserole?
Yes! Pour the finished dish into a baking dish, top with extra cheese, and broil until golden and bubbly. You’ll get that perfect chili mac casserole crust on top.
7. How spicy is this dish?
It’s medium-spicy with the seeds removed from the jalapeños. Want it milder? Use one jalapeño and skip the seeds. Want it hotter? Add a pinch of cayenne or use serrano peppers.
