Name: Texas Chili Mac: The Ultimate Comfort Food Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 115 min
Yield: 6-8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 pounds ground beef (80/20 blend recommended); 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 jalapeño pepper, seeded and minced (optional); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 1 cup beef broth; 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon smoked paprika; 1 teaspoon oregano; 1/2 teaspoon cayenne pepper (optional); 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1 tablespoon brown sugar; 1 tablespoon apple cider vinegar; 1 pound elbow macaroni; 6 tablespoons butter; 1/2 cup all-purpose flour; 3 cups milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground mustard; 4 cups shredded cheddar cheese, divided; 1 cup shredded Monterey Jack cheese

Texas Chili Mac: the ultimate comfort food mashup you didn't know you needed! Imagine the robust, meaty flavors of a classic Texas chili, simmered to perfection, then swirled into a creamy, cheesy macaroni and cheese. Are you drooling yet? I know I am just thinking about it!

While the exact origins of this delightful dish are a bit hazy, it's safe to say that Texas Chili Mac is a celebration of two American culinary staples. Texas chili, known for its deep, savory flavors and lack of beans (a point of pride for many Texans!), meets the universally loved macaroni and cheese, a dish that evokes childhood memories and pure comfort. This fusion creates a symphony of textures and tastes that's both familiar and exciting.

People adore this dish for its incredible flavor profile. The rich, spicy chili perfectly complements the creamy, cheesy pasta, creating a satisfying and unforgettable meal. It's also incredibly convenient! This recipe is a one-pot wonder, making it perfect for busy weeknights or casual gatherings. Plus, it's easily customizable – add your favorite toppings, adjust the spice level, or use different types of cheese to create your own signature Texas Chili Mac masterpiece. Get ready to experience a flavor explosion that will leave you craving more!

Ingredients:

For the Chili:

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 pounds ground beef (80/20 blend recommended)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeño pepper, seeded and minced (optional)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup beef broth
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

For the Mac and Cheese:

1 pound elbow macaroni
6 tablespoons butter
1/2 cup all-purpose flour
3 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground mustard
4 cups shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese

Optional Toppings:

Shredded cheddar cheese
Sour cream
Chopped green onions
Diced tomatoes
Jalapeño slices

Making the Texas Chili:

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Brown the Ground Beef: Add the ground beef to the pot and break it up with a spoon. Cook until browned, draining off any excess grease. I like to use a leaner ground beef if I'm not draining the fat, but the 80/20 blend really adds flavor.
Add the Vegetables: Stir in the chopped red bell pepper, green bell pepper, and jalapeño (if using). Cook for another 5-7 minutes, until the peppers are slightly softened.
Simmer the Chili: Add the crushed tomatoes, tomato sauce, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, pepper, brown sugar, and apple cider vinegar to the pot. Stir well to combine.
Simmer for Flavor: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. I usually taste it after an hour and adjust the seasonings as needed. Sometimes it needs a little more chili powder or a pinch of salt.

Preparing the Mac and Cheese:

Cook the Macaroni: While the chili is simmering, cook the elbow macaroni according to package directions until al dente. Drain well and set aside. Don't overcook the macaroni, as it will continue to cook in the cheese sauce.
Make the Roux: In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. This is called a roux, and it's the base for our cheese sauce.
Create the Cheese Sauce: Gradually whisk in the milk, a little at a time, making sure to incorporate each addition fully before adding more. This will prevent lumps from forming. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.
Season the Sauce: Stir in the salt, pepper, and ground mustard. Reduce the heat to low.
Melt the Cheese: Gradually add 3 cups of the shredded cheddar cheese and the Monterey Jack cheese to the sauce, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Reserve the remaining 1 cup of cheddar cheese for topping.
Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until well coated.

Assembling the Texas Chili Mac:

Layering: There are a couple of ways to assemble this. You can either mix the chili directly into the mac and cheese, or you can layer it. For layering, spoon a generous portion of the mac and cheese into bowls.
Top with Chili: Top the mac and cheese with a generous serving of the Texas chili.
Add Toppings: Sprinkle with the remaining shredded cheddar cheese and your favorite toppings, such as sour cream, chopped green onions, diced tomatoes, and jalapeño slices.
Serve Immediately: Serve immediately and enjoy! This is best served hot, so don't let it sit around for too long.

Tips and Variations:

Spice Level: Adjust the amount of jalapeño and cayenne pepper to your liking. If you prefer a milder chili, omit the jalapeño and cayenne pepper altogether.
Cheese Variations: Feel free to experiment with different types of cheese in the mac and cheese. Gruyere, pepper jack, or Colby jack would all be delicious additions.
Meat Variations: You can substitute ground turkey or ground chicken for the ground beef. You could even use a combination of meats.
Vegetarian Option: For a vegetarian version, omit the ground beef and add an extra can of beans or some chopped vegetables like zucchini or mushrooms to the chili.
Slow Cooker Option: You can easily make the chili in a slow cooker. Brown the ground beef and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Make Ahead: The chili can be made ahead of time and stored in the refrigerator for up to 3 days. The mac and cheese is best made fresh, but you can cook the macaroni ahead of time and store it in the refrigerator until ready to use.
Freezing: The chili freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. The mac and cheese can also be frozen, but the texture may change slightly upon thawing.

Serving Suggestions:

Serve with a side of cornbread or garlic bread.
Pair with a crisp green salad.
Offer a variety of toppings for guests to customize their chili mac.

Enjoy!

This Texas Chili Mac is a hearty and satisfying meal that's perfect for a cold day. I hope you enjoy making and eating it as much as I do! It's a real crowd-pleaser, and it's sure to become a family favorite. Don't be afraid to experiment with the recipe and make it your own. Happy cooking!

Conclusion:

This Texas Chili Mac isn't just another weeknight dinner; it's a flavor explosion that will have everyone begging for seconds! The rich, meaty chili, perfectly cooked macaroni, and generous topping of cheese create a symphony of textures and tastes that's both comforting and exciting. It's a hearty, satisfying meal that's perfect for chilly evenings, game days, or any time you're craving something truly delicious. But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different types of beans in the chili – kidney, pinto, or even black beans would work beautifully. If you're feeling adventurous, add a touch of heat with a pinch of cayenne pepper or a dash of your favorite hot sauce. For a vegetarian option, simply substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef broth. The possibilities are endless! Serving suggestions? Oh, we've got you covered! A dollop of sour cream or Greek yogurt adds a cool, tangy contrast to the richness of the chili. Chopped green onions or cilantro provide a fresh, vibrant garnish. And for the ultimate indulgence, crumble some crispy bacon on top – because everything's better with bacon, right? You could also serve it with a side of cornbread for a truly authentic Texas experience. Another great idea is to offer a toppings bar with options like shredded lettuce, diced tomatoes, pickled jalapeños, and avocado. This allows everyone to customize their bowl to their liking and adds a fun, interactive element to the meal. Don't be intimidated by the ingredient list; this recipe is surprisingly easy to make. Most of the ingredients are pantry staples, and the cooking process is straightforward. Even if you're a beginner cook, you can easily whip up a batch of this amazing Texas Chili Mac. The key is to take your time, follow the instructions carefully, and don't be afraid to adjust the seasonings to your taste. Remember, cooking should be fun and enjoyable! I truly believe that this recipe will become a family favorite. It's a crowd-pleaser that's perfect for any occasion. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I'm confident that you'll love this recipe as much as I do. And now, for the most important part: I want to hear about your experience! Did you try this recipe? What variations did you make? What did your family and friends think? Share your photos and stories in the comments below. I can't wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions or need any help along the way. I'm always here to support you on your culinary journey. Enjoy your delicious Texas Chili Mac!