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Peppers being dumped into cooking chili in cast iron pan.
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Chili Mac

Why decide between rich, hearty chili and smooth, creamy mac and cheese, when you can have both made in one dish with my killer Chili Mac.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Appetizer, Main Course, Main Dish, Side Dish
Cuisine: American, Comfort Food, Party Food, Side Dish
Keyword: Chili Mac
Servings: 8 people
Author: Susie Bulloch

Ingredients

Chili

  • 2 pounds ground beef 85/15
  • 1 Tablespoon extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper seeded and diced
  • 1 jalapeño pepper seeded and diced
  • 4 cloves garlic minced
  • 4 cups beef stock
  • 2 15.5 ounce cans red kidney beans drained and rinsed
  • 1 6 ounce can tomato paste
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can diced tomatoes
  • 1/4 cup Hey Grill Hey Fiesta Rub
  • 2 Tablespoons brown sugar

Mac and Cheese

  • 1 pound elbow macaroni noodles
  • 1/2 cup unsalted butter
  • 4 Tablespoons flour
  • 1 Tablespoon mustard powder
  • 2 cups half and half
  • 3 ounces cream cheese
  • 3 cups cheddar cheese
  • 1 1/2 cups gouda cheese

Breadcrumb Topping

Instructions

  • Brown your beef. Preheat olive oil in a large, heavy bottomed pan over medium heat. Add ground beef and break into smaller pieces, cooking until browned.
    2 pounds ground beef, 1 Tablespoon extra virgin olive oil
  • Onions, peppers and garlic. Add onions and peppers and cook for 4-5 minutes until fragrant, stirring often. Add in minced garlic and cook 1-2 more minutes.
    1 medium yellow onion, 1 red bell pepper, 1 jalapeño pepper, 4 cloves garlic
  • All the rest. Add in your beef stock, drained kidney beans, tomato paste, tomato sauce, and diced tomatoes, and stir together. Add in Fiesta Rub and brown sugar. Stir gently with wooden spoon.
    4 cups beef stock, 2 15.5 ounce cans red kidney beans, 1 6 ounce can tomato paste, 1 15 ounce can tomato sauce, 1 15 ounce can diced tomatoes, 1/4 cup Hey Grill Hey Fiesta Rub, 2 Tablespoons brown sugar
  • Simmer and make pasta. Allow chili to simmer 15-20 minutes, stirring occasionally. In a separate pot over medium-high heat, boil your macaroni pasta noodles according to the packaging, until the noodles are al dente. Once done, drain all liquid from macaroni.
    1 pound elbow macaroni noodles
  • Make sauce. In a 12-inch cast iron skillet, melt butter and add flour, whisking into a roux. Next, whisk in mustard powder. Then, add in half and half and cream cheese. Finally, add the cheddar cheese and gouda cheese and stir until melted.
    1/2 cup unsalted butter, 4 Tablespoons flour, 1 Tablespoon mustard powder, 2 cups half and half, 3 ounces cream cheese, 3 cups cheddar cheese, 1 1/2 cups gouda cheese
  • Make crumb topping. In a small bowl, mix melted butter, Sweet Rub, and panko bread crumbs.
    1 cup panko breadcrumbs, 1/4 cup unsalted butter, 2 Tablespoons Hey Grill Hey Sweet Rub
  • Combine it all. Add your cooked macaroni noodles directly onto your simmering chili in a nice even layer. Next, pour your cheese sauce onto your noodles, spreading as needed. Finally, sprinkle on your breadcrumb topping.
  • Cook, serve, and enjoy. Cover your chili Mac and allow to cook for 20-30 minutes, or until the cheese coats your macaroni and your breadcrumb topping is golden brown and crispy. Serve immediately.

Video

Nutrition

Calories: 1212kcal | Carbohydrates: 69g | Protein: 53g | Fat: 82g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 251mg | Sodium: 1714mg | Potassium: 833mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2842IU | Vitamin C: 27mg | Calcium: 784mg | Iron: 6mg