This recipe for chili mac casserole is a hearty comfort food dish that serves a crowd and is perfect for your next potluck dinner or game day party.
Hearty chili and pasta is a no-brainer combination.
I really don’t know the origins of Cincinnati Chili but it’s a pretty big deal there where they serve chili on top of spaghetti.
We prefer small pasta, specifically elbow macaroni and have been eating it this way for years.
Something I’ve really enjoyed adding lately are these yummy, smokey dried poblano peppers that my brother-in-law gave me. They really add a nice depth of flavor to the chili without extra heat.
The red peppers are from my daughter’s garden and they really pack in the heat for those of you who enjoy a little extra spice.
This recipe makes a great casserole dish that you can serve at home or bring to your next get together. You can also keep the chili and macaroni separate.
If you are bringing this to a party or serving it to guests make sure to offer plenty of fun toppings.
Topping Bar Ideas:
- sour cream
- grated cheese (cheddar, queso, manchego)
- diced scallions
- diced raw onions
- pickled or fresh jalapeno sliced
- sliced black olives
- red pepper flakes
- chopped tomatoes
- tortilla strips or crushed chips
Perfect for sitting in front of the TV on game days; chili mac casserole tastes great leftover too.
A great hearty comfort food recipe for the fall and winter, however, I really like it all year long.
- 1 pound elbow macaroni
- 2 tablespoons olive oil
- 2 cloves garlic, crushed or grated
- 1/2 large sweet onion, diced
- 1-2 dried poblano peppers chopped fine
- 1 large green pepper
- 2 fresh jalapeno pepper finely chopped, optional
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1 can (15 oz) chickpeas, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (28 oz) crushed tomatoes
- 1.5 pounds lean ground beef
- 1/2 cup grated cheddar cheese
- Cook macaroni until slightly less than the package states. Drain, rinse and set aside.
- Saute garlic, onions, and peppers in olive oil.
- Add chili powder, cumin, coriander, and cinnamon. Stir well. Saute for a few minutes to coat the vegetables and brown the spices.
- Add ground beef and stir until brown all the way through.
- Add beans followed by crushed tomatoes. Stir well
- Simmer for 20 minutes on medium, low heat.
- Combine chili with cooked macaroni and place in a 9 x 13 baking dish that has been sprayed with vegetable spray.
- Top with grated cheddar and bake in a 325-degree oven for 10 minutes.
- Serve with toppings of sour cream, jalapeno slices, sliced olives, chopped scallions, grated cheese, diced onion, salsa etc..