Chili Mac Skillet

Name: Chili Mac Skillet
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 Lb Ground Beef (80/20); 1.5 Lb Elbow Macaroni; 2 large Yellow Onion, Diced; 2 count Bell Pepper, Diced; 6 cloves Garlic Cloves, Minced; 2 cans Kidney Beans, Drained; 2 cans Diced Tomatoes; 3 Tbsp Tomato Paste; 2 Cups Beef Broth; 3 Tbsp Chili Powder; 2 Tbsp Ground Cumin; 1 Tbsp Smoked Paprika; 1 Tbsp Dried Oregano; 2 Tbsp Vegetable Oil; 1 Tbsp Kosher Salt; 1 Tsp Black Pepper; 16 Oz Shredded Cheddar; 2 Cups Sour Cream; 4 count Green Onions, Sliced

Two cravings, one pan

Prep: 15 min
Cook: 55 min
Serves 8
Difficulty: easy

Two cravings, one pan. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for tight shifts — one line, real portions, no drama at the stove.

1368Cal

82gProtein

100gCarbs

73gFat

Ingredients

3 Lb Ground Beef (80/20)
1.5 Lb Elbow Macaroni
2 large Yellow Onion, Diced
2 count Bell Pepper, Diced
6 cloves Garlic Cloves, Minced
2 cans Kidney Beans, Drained
2 cans Diced Tomatoes
3 Tbsp Tomato Paste
2 Cups Beef Broth
3 Tbsp Chili Powder
2 Tbsp Ground Cumin
1 Tbsp Smoked Paprika
1 Tbsp Dried Oregano
2 Tbsp Vegetable Oil
1 Tbsp Kosher Salt
1 Tsp Black Pepper
16 Oz Shredded Cheddar
2 Cups Sour Cream
4 count Green Onions, Sliced

Instructions

Brown the beef: Heat oil in a large Dutch oven over medium-high. Brown ground beef with onion and bell pepper, breaking into fine crumbles. Drain excess grease — greasy chili mac separates on the line.
Simmer the chili base: Add garlic, chili powder, cumin, paprika, and oregano; cook 1 minute. Stir in tomato paste, diced tomatoes, beans, and beef broth. Simmer 20–25 minutes until thickened and flavors meld. Season with salt and pepper.
Cook macaroni separately: Boil elbow macaroni in salted water until just al dente. Drain well — starch makes the pot gluey if you cook pasta in the chili too long.
Combine chili and mac: Stir cooked macaroni into the chili pot until evenly coated. The mix should look saucy, not dry — add a splash of broth if needed.
Melt cheese on top: Top with shredded cheddar. Cover 2 minutes to melt, or broil 2–3 minutes for browned cheese edges. Keep the pot on low for seconds.
Serve Chili Mac Skillet: Ladle into bowls or serve straight from the Dutch oven with sour cream and green onions on the side. This is chili AND mac — both should be obvious in every bite.

Tonight's spread

Serve straight from the Dutch oven or ladle into bowls — mac elbows should be visible in the chili.
Sour cream and green onions stay cold on the side.

Hall tips

Prep all mise en place before the bell — this meal wins on organization, not speed hacks.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Meal prep

Minimal prep — chop aromatics before shift change so you can cook as soon as the board quiets.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large cast iron skillet or Dutch oven
8-quart stock pot
Hotel pans or large baking dishes
Large sheet trays
Instant-read thermometer
Aluminum foil