Introduction

This Pioneer Woman Chili Mac is a comforting one-pot meal combining hearty ground beef, tender macaroni, and a flavorful chili-spiced sauce. It’s perfect for busy weeknights when you want something satisfying and easy to prepare.

Pioneer Woman Chili Mac Recipe - Recipe Image

Ingredients

2 Tbsp. olive oil
1 lb. ground beef
3 garlic cloves, minced
1 small yellow onion, diced
2 Tbsp. chili powder
2 tsp. ground cumin
Kosher salt + black pepper, to taste
3 cups beef broth
1 (8 oz.) can tomato sauce
12 oz. elbow macaroni
1 (15 oz.) can pinto beans, drained
1½ cups cheddar cheese, grated
1 cup pepper jack cheese, grated
Fresh cilantro, hot sauce, sour cream (optional toppings)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add the ground beef, minced garlic, and diced onion. Cook until the beef is browned and the onions are translucent, stirring occasionally.
Step 2: Season the beef mixture with chili powder, ground cumin, kosher salt, and black pepper. Stir well to coat the meat evenly with the spices.
Step 3: Pour in the beef broth and tomato sauce, then add the elbow macaroni and drained pinto beans. Stir to combine, then cover the pot and bring the mixture to a simmer.
Step 4: Cook covered, stirring occasionally, until the pasta is tender and the sauce has thickened, about 12 to 15 minutes.
Step 5: Remove the pot from heat and stir in the grated cheddar and pepper jack cheeses until melted and creamy.
Step 6: Serve the chili mac hot, topped with fresh cilantro, sour cream, and hot sauce if desired.

Tips & Variations

For a spicier version, add diced jalapeños or extra chili powder while cooking.
Substitute ground turkey or chicken for a leaner protein option.
Try using kidney beans or black beans instead of pinto beans for a different flavor.
To make it vegetarian, omit the meat and use vegetable broth with additional beans or vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or water if the mixture is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chili mac a day in advance and store it refrigerated. Just warm it thoroughly before serving and stir in a little broth if needed to restore creaminess.

Can I freeze Pioneer Woman Chili Mac?

It’s best enjoyed fresh since the cheese and pasta texture can change after freezing, but you can freeze it if necessary. Cool completely and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat slowly.

Pioneer Woman Chili Mac Recipe

Print Recipe

★★★★★

5 from 71 reviews

This hearty and comforting Pioneer Woman Chili Mac combines savory ground beef with bold spices, tender elbow macaroni, pinto beans, and a melty blend of cheddar and pepper jack cheese, creating a delicious one-pot dinner perfect for any night of the week. Topped with fresh cilantro, sour cream, and hot sauce, it offers a fulfilling and flavorful meal with minimal fuss.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

2 Tbsp. olive oil
1 lb. ground beef
3 garlic cloves, minced
1 small yellow onion, diced
2 Tbsp. chili powder
2 tsp. ground cumin
Kosher salt + black pepper, to taste
3 cups beef broth
1 (8 oz.) can tomato sauce
12 oz. elbow macaroni
1 (15 oz.) can pinto beans, drained
1½ cups cheddar cheese, grated
1 cup pepper jack cheese, grated

Optional Toppings

Fresh cilantro
Hot sauce
Sour cream

Instructions

Brown the beef and aromatics: Heat olive oil in a large skillet or pot over medium-high heat. Add ground beef, minced garlic, and diced onion. Cook, stirring often, until the beef is nicely browned and the onions are softened. Season with chili powder, ground cumin, kosher salt, and black pepper to infuse flavor.
Add liquids and macaroni: Pour in the beef broth and tomato sauce. Stir to combine, then add the elbow macaroni and drained pinto beans. Mix well to ensure pasta is evenly distributed in the liquid.
Simmer until pasta is tender: Cover the pot and reduce heat to medium-low. Let everything simmer gently, stirring occasionally, until the macaroni is tender and the sauce has thickened slightly—about 12 to 15 minutes.
Incorporate cheeses: Remove the pot from heat. Quickly stir in the grated cheddar and pepper jack cheeses until melted and creamy, creating a rich, cheesy sauce coating the pasta and beef mixture.
Serve with toppings: Spoon the chili mac into bowls and garnish with fresh cilantro, a dollop of sour cream, and a drizzle of hot sauce if desired for added heat and freshness. Serve hot and enjoy this comforting, flavorful meal.

Notes

Use freshly grated cheese for the best melt and flavor.
Adjust chili powder and cumin to match your preferred spice level.
Substitute ground turkey for a leaner protein if desired.
For a vegetarian version, omit beef and use vegetable broth and additional beans or veggies.
Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: chili mac, ground beef recipes, easy dinner, one pot meals, cheesy pasta, comfort food