Loaded Chili Mac combines the rich, spiced flavors of our signature No Bean Chili with the comforting embrace of tender pasta. Perfect for using up leftovers, this dish is a family favorite that brings everyone to the table. Top with sour cream, diced onions, and jalapeños for an extra burst of flavor
58OuncesDiced Tomatoes - or mix of diced and sauce
1tablespoonDried Oregano
1Tbsp Cumin
1tablespoonChili Powder
1 teaspoonDried Basil
1 teaspoonSmoked Paprika
½teaspoonCayenne - optional for heat
2 CupsChicken Stock - or beef
Pasta
1PoundMacaroni - substitute for whatever pasta you love or have
Garnishes
1tablespoonShredded Cheddar Cheese - optional
1tablespoonSour Cream
Jalapeno - diced
White Onion - diced
Green Onion
Instructions
Chili Instructions
Dice the bell peppers and onions and set them aside. The size here is really a personal preference. I dice mine pretty small to hide them from the kids.
Slice the bacon into strips. Again, personal preference on size. If you want big chunks of bacon or smaller pieces throughout, it's your call.
In the pan, pour just enough olive oil to cover the bottom of your dutch oven or large pot and put on medium heat.
Add the bacon and cook until it's just crispy, remove, and set to the side.
Next, add the Italian sausage and ground beef to the pan. Try not to go crazy chopping it into a million small pieces as it will release too much moisture into the pan too quickly and your meat will steam instead of brown. Browning = Flavor.
Once the meat is cooked all the way through, chop it up into smaller pieces and then remove it with a slotted spoon or spider and set aside. DON'T throw the fat at the bottom of the pan away!
This is a great time to get all your cans of diced tomatoes and paste open and ready.
Add the peppers and onions to the pan and cook for 3-5 minutes or until soft.
Add your garlic and tomato paste and stir into your pepper mixture. Let brown slightly for 1-2 minutes but don't let it burn!
Add garlic and cook 1-2 more minutes but don't let it burn!
Next, add your diced tomatoes, chopped chipotle in adobo, browned meat, chicken stock, and all of your spices.
Give it a good mix, let it come to a simmer, and reduce the heat to low.
From here on out the flavors only become more intense, but now that we are simmering we can start to taste and adjust. TASTE AS YOU GO. I can not express how important this is. You may need a pinch more salt or a few more cranks of pepper. Season, taste, adjust. Season, taste, and adjust.
The longer you let it simmer the more flavorful and tender your pot of chili will become. I recommend a solid 45 minutes but it can sit on the stove for up to 2 hours if you want.
Chili Mac Instructions
Bring a large pot of water to a boil. Add pasta and cook to your speficic pastas recommendation.
Reheat Chili to 165 degrees if using leftovers or store-bought.
Assembly
Fill a bowl with pasta and top with the chili.
Garnish with all your favorite toppings and enjoy!
Video
Notes
Pasta Choice: Feel free to substitute elbow macaroni with any pasta shape you have. Mixing different shapes can add a fun twist and help use up all those leftover bits!Chili Age: If using leftover chili, make sure it's within its 3-4 day fridge lifespan for optimal flavor and safety.Reheating: Store pasta and sauce separately for the best reheating results. Aim for a sauce temperature of 165°F and avoid overcooking the pasta.Toppings: Have sour cream, diced onions, and jalapeños on hand for garnish. They add layers of flavor and texture.Broth Splash: Keep some beef or chicken broth handy. A splash can revive the sauce if it's too thick or dry during reheating.Cheese Options: While sharp cheddar is recommended, a Mexican cheese blend or pepper jack can add a different flavor profile.Skillet Size: Use a large skillet for reheating to ensure even heat distribution. You can also just mix everything all together at once. Food Thermometer: It's a good idea to have one to check the sauce temperature during reheating. Safety first!