Chili Mac & Cheese

25 minutes Prep Time
2 hours Cook Time
6 Servings

This Chili Mac & Cheese brings together rich, meaty chili and creamy, cheesy pasta for the ultimate comfort dish. Browned beef, warm spices, and Red Gold Original Diced Tomatoes + Green Chilies build a deep, savory base, while Mama Selita’s Jalapeno Ketchup adds a subtle kick of sweet heat. Finished with tender macaroni and melted cheese, it’s bold, comforting, and built for when you want something that actually eats like a meal. @thegrumpychef @thefeedfeed

Ingredients

  • FOR THE CHILI BASE
  • 2 lbs ground beef
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 bottle Mama Selita’s Jalapeño Ketchup 20 oz

  • 1 Red Gold Canned Original Diced Tomatoes + Green Chilies 10 oz

  • 1 tbsp Red Gold Canned Tomato Paste 6 oz

  • ½ –1 cup beef broth (as needed)
  • 1 tsp brown sugar, optional
  • 1 tbsp apple cider vinegar
  • FOR THE MAC & CHEESE
  • 1 lb elbow macaroni
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • ½ cup shredded Monterey Jack, optional
  • Salt and pepper, to taste
  • OPTIONAL GARNISHES
  • shredded cheddar cheese
  • sour cream
  • chopped cilantro
  • sliced jalapeños
  • diced red onion

Instructions

Step one

Preheat smoker to 250°F. Season the ground beef with salt and pepper.

Step two

Heat olive oil in a large Dutch oven over medium heat. Add the beef and sear until browned, about 4–5 minutes.

Step three

Add diced onion and cook until softened, about 3 minutes. Stir in garlic, chili powder, cumin, and smoked paprika and cook for 30 seconds until fragrant.

Step four

Stir in Mama Selita’s Jalapeño Ketchup, Red Gold Diced Tomatoes + Green Chilies, Red Gold Tomato Paste, beef broth, brown sugar (if using), and apple cider vinegar. Mix well to combine.

Step five

Smoke for 2–2½ hours, stirring occasionally, until the beef is tender and the chili has thickened.

Step six

While the chili finishes, bring a large pot of salted water to a boil and cook macaroni according to package directions. Drain and set aside.

Step seven

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in milk and cook until slightly thickened.

Step eight

Reduce heat to low and stir in shredded cheeses until melted and smooth. Season with salt and pepper. Add cooked macaroni to the cheese sauce and stir to combine.

Step nine

Fold the chili into the mac & cheese (or serve the chili over top for a layered approach). Mix until fully combined and heated through. Serve hot with your favorite garnishes.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs