Spicy Beef Chili Mac with Jalapeños

Prep Time 15

Cook Time 30

Total Time 45

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.

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.

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.

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.

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.

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.

Top with extra jalapeño slices, a sprinkle of cheese, or chopped cilantro if desired. Serve hot and enjoy immediately.