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Chili Mac


Garnish each serving with shredded Cheddar cheese, green onions and sour cream if desired.

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Rate this recipe 4.5/5 (13 Votes)
Chili Mac 1 Picture


  • 1-1/2 lb(680 g) extra-lean ground beef
  • 1 tbsp (15 mL) olive oil
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp (30 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) dried thyme
  • 1/4 tsp (1 mL) pepper
  • 1 can (28 oz/796 mL) crushed tomatoes
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (19 oz/540 mL) kidney beans, drained and rinsed
  • 3 tbsp (45 mL) packed light brown sugar
  • 2 tbsp (30 mL) Worcestershire sauce
  • 4 cups (1 L) radiatore pasta or short pasta


Servings 8
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

In large saucepan or Dutch oven, brown beef over medium-high heat, breaking up with spoon. Remove to strainer to drain.

Add oil to pan; sauté onion, celery, carrots, garlic, chili powder, cumin, thyme and pepper until carrots begin to soften, about 8 minutes.

Stir in crushed and diced tomatoes, kidney beans, sugar, Worcestershire sauce and beef; reduce heat, cover and simmer until celery is tender, about 20 minutes.

Meanwhile, in large saucepan of boiling salted water, cook pasta according to package directions; drain and stir into chili.

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