Chili Mac

Some days I just need a little comfort food, yesterday was one of those days.

When I was in my late teens early twenties I used to eat Hamburger Helper Chili Mac. Yeah yeah I know what you are thinking but for me, it was comfort food. So with a pound of ground beef already thawed in the fridge from the day before I went searching through the pantry to figure out what I could make. This is what I managed to whip up.

Make it a great day!

chili mac

Chili Mac


  • 1/2 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1/2 chopped bell pepper
  • 1 jalapenos, seeded, de-veined, and chopped
  • 1lb lean ground beef
  • 1lb Italian sausage
  • 2 tablespoons garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon dried oregano
  • salt and black pepper to taste
  • 1 14.5oz can diced tomatoes
  • 1 14.5oz can tomato sauce
  • 1 7oz can green chilies
  • 1 cup water
  • 2  cup beef broth
  • 1 15.5oz can black beans, drained and rinsed
  • 1 1/2 cups dried macaroni
  • 1 cup shredded cheddar cheese


  1. Heat the oil in a large skillet over high heat. Add the onion and peppers, sauté until the vegetables are tender. Add the ground beef, sausage, and garlic, breaking up the meat (I use a potato masher to easily break the meat up) and stirring until no longer pink.
  2. Stir in the chili powder, cumin, oregano, salt and pepper. Taste and adjust the seasonings accordingly. Add the diced tomatoes, tomato sauce and green chilies. Stir until well mixed. Add the water, beans, pasta, and cheese.
  3. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until the pasta is cooked through. Uncover, stir and let simmer, uncovered, until reduced to the desired consistency. Garnish as desired.
  4. Enjoy!

Serves 4 to 6


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