Chili Mac Soup

Chili Mac Soup is a hearty, one-pot dinner made with seasoned ground beef, tender elbow macaroni, kidney beans, tomatoes, and plenty of melted cheddar cheese in a rich, savory broth. It has all the classic chili flavors you love, with the comfort of cheesy pasta in every spoonful.

This is the kind of meal I make when everyone is hungry, and I need something filling on the table fast. It’s simple, cozy, and made with ingredients I usually already have in the pantry. It feels like comfort food, but without spending all evening in the kitchen.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Extra virgin olive oil: If you’re out, any neutral cooking oil will work.
• Sweet onion: Dice it evenly so it softens at the same rate and blends nicely into the soup.
• Lean ground beef: If you’re using regular ground beef, be sure to drain off excess fat before adding the other ingredients.
• Chili seasoning packet: If you prefer to control the salt or heat, use a homemade chili seasoning instead and adjust it to taste.
• Diced tomatoes: Use the entire can, including the juices, for extra flavor and body in the broth. Fire-roasted tomatoes are a great swap if you want a slightly smoky taste.
• Beef broth: If you like a thicker soup, start with a little less broth and add more as needed while it simmers.
• Elbow macaroni: Stir it frequently while cooking to prevent sticking to the bottom of the pot. You can also cook the pasta separately if you plan to have leftovers, which helps prevent it from absorbing too much broth.
• Kidney beans: Be sure to rinse and drain them well to remove excess sodium and that canned taste.
• Grated cheddar cheese: Freshly grated cheddar melts more smoothly than pre-shredded cheese.
• Salt and pepper: Season at the end, once everything has simmered. The chili seasoning and broth already contain salt, so taste first before adding more.
• Sliced green onions: Optional, but they add a fresh pop of flavor and color right before serving.

How to Make Chili Mac Soup

• Step One: Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 to 7 minutes.
• Step Two: Add the lean ground beef and cook until browned; drain excess fat.
• Step Three: Stir in chili seasoning, diced tomatoes with juices, beef broth, uncooked elbow macaroni, and kidney beans. Bring to a boil.
• Step Four: Reduce the heat to medium-low and simmer, uncovered, for 15 minutes or until pasta is tender. Stir frequently to prevent the macaroni from sticking to the bottom of the pot.
• Step Five: Season with salt and pepper, to taste.
• Step Six: Stir in cheddar until melted. Garnish with green onions, if using, and serve hot.

Variations and Substitutions

• Swap the protein: Ground turkey or ground chicken both work well if you want something a little lighter. You could even use ground pork for a slightly richer flavor.
• Make it vegetarian: Skip the ground beef and use an extra can of beans instead. Black beans or pinto beans are great options. Just use vegetable broth in place of beef broth.
• Turn up the heat: If you like your chili with a kick, add a pinch of cayenne, a chopped jalapeño, or a splash of hot sauce. You can also use a spicy chili seasoning packet.
• Make your own chili seasoning: If you don’t want to use a packet, mix up your own with chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and a pinch of cayenne. It’s a great way to control the heat and salt level.
• Use different pasta: Elbow macaroni is classic, but small shells or rotini will work too. Just keep an eye on the cooking time so the pasta doesn’t get too soft.
• Add more vegetables: Bell peppers, corn, or zucchini can be stirred in with the tomatoes and broth. It’s an easy way to bulk it up and use what you have in your fridge.
• Make it extra cheesy: Stir in a bit of cream cheese for a creamier texture, or top each bowl with extra shredded cheddar and let it melt right on top.
• Control the thickness: If the soup gets too thick, add a splash of broth or water before serving. If you prefer it thicker, let it simmer a few extra minutes uncovered.

Storage Instructions

• Refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Keep in mind the pasta will continue to absorb the broth as it sits, so it will thicken over time.
• Reheating: Warm it on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between. Add a splash of beef broth or water to loosen it up if it’s too thick.
• Freezer: You can freeze Chili Mac Soup, but the pasta will be softer once thawed. If you plan to freeze it, cook and store the pasta separately, then reheat it and add it afterward. Freeze in airtight containers for up to 3 months and thaw overnight in the fridge before reheating.

Recipe Tips and Tricks

• Take your time with the onions. Let them soften properly before adding the beef. That little extra time adds flavor right from the start.
• Brown the beef well. Don’t rush this step. Let it get some nice color before stirring. That deeper browning adds more savory flavor to the whole pot.
• Stir often once the pasta goes in. The macaroni can settle at the bottom and stick if you forget about it. A quick stir every few minutes keeps everything cooking evenly.
• Taste before adding salt. Between the chili seasoning, broth, and cheese, there may already be plenty of salt. Adjust at the end once everything has simmered together.
• Adjust the consistency at the finish. If it’s thicker than you like, add a splash of warm broth. If it’s thinner, let it simmer a few extra minutes before adding the cheese.
• Top each bowl individually. A sprinkle of green onions or extra cheddar right before serving makes it feel a little special, even though it’s a simple weeknight dinner.
• Slow cooker version: Brown the onion and ground beef on the stovetop, then transfer them to the slow cooker. Stir in the chili seasoning, tomatoes, beans, and broth. Cook on Low for 6 to 8 hours or High for 3 to 4 hours. Add the macaroni during the last 20 to 30 minutes to prevent overcooking. Stir in the cheese just before serving.

Soup Recipes

• Beef Noodle Soup
• Tomato Rice Soup
• Creamy Tomato Tortellini Soup

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