Chili Macaroni Skillet

Why You’ll Love This Recipe

I love this dish because it combines two of my favorite comfort foods—chili and macaroni—into one pot. It’s quick to make, uses simple pantry ingredients, and leaves minimal cleanup. I can easily adjust the spice level, make it vegetarian, or load it up with cheese, depending on what I’m in the mood for. It’s family-friendly, budget-conscious, and totally satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 pound ground beef or plant-based alternative

• 2 tablespoons tomato paste

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 ½ cups elbow macaroni

• 2 ½ cups beef or vegetable broth

• 1 tablespoon chili powder

• 1 teaspoon cumin

• ½ teaspoon smoked paprika

• Salt and black pepper, to taste

• 1 cup shredded cheddar cheese (optional)

• Fresh parsley or green onions, chopped for garnish

Directions

1. I heat olive oil in a large skillet or Dutch oven over medium heat.

2. I add the diced onion and cook until softened, about 5 minutes. I stir in the garlic and cook for 1 minute more.

3. I add the ground beef and cook until browned, breaking it up as it cooks. If needed, I drain off any excess fat.

4. I stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper.

5. I pour in the broth and bring everything to a gentle boil.

6. I add the uncooked macaroni, stir well, then reduce the heat to a simmer.

7. I cover and cook for 12–15 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed.

8. I remove the skillet from the heat and stir in the shredded cheese, if using. I let it sit for 2–3 minutes before serving.

9. I garnish with chopped parsley or green onions and serve it hot.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

I sometimes make it vegetarian by swapping the beef for lentils or plant-based crumbles and using vegetable broth. For extra veggies, I stir in corn, zucchini, or spinach toward the end of cooking. When I want more heat, I add diced jalapeños or a dash of hot sauce. And for a creamier finish, I’ve added a splash of milk or cream just before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop or in the microwave with a splash of broth or water to loosen it up. It also freezes well—I portion it into freezer-safe containers and thaw it overnight in the fridge before reheating.

FAQs

Can I use a different type of pasta?

Yes, I’ve used shells, rotini, and even whole wheat pasta. I just adjust the cooking time slightly depending on the shape.

What if I don’t have kidney beans?

No problem. I’ve used black beans, pinto beans, or even chickpeas—they all work well in this recipe.

How spicy is this dish?

It’s mild to medium. I can adjust the spice by adding more chili powder or including crushed red pepper or hot sauce.

Can I make this dairy-free?

Yes, I simply skip the cheese or use a dairy-free alternative. The dish is still flavorful and hearty on its own.

What should I serve with chili macaroni?

It’s a full meal on its own, but I sometimes serve it with a side salad, cornbread, or garlic bread for extra comfort.

Conclusion

Chili Macaroni Skillet is the kind of meal I keep in my back pocket for when I need something fast, filling, and family-approved. It’s cozy, customizable, and always hits the spot. Whether I’m feeding a crowd or just cooking for myself, this one-pan dinner is a true weeknight hero.