20 Spicy Chili Mac Recipes Ultimate

Craving a hearty, flavor-packed meal that’s as easy as it is delicious? Look no further than these 20 Spicy Chili Mac Recipes—your ultimate guide to comfort food with a kick! Whether you need a quick weeknight dinner or a cozy weekend feast, these cheesy, spicy twists on classic chili mac will have everyone coming back for seconds. Ready to spice things up? Let’s dig in!

Classic Beef Chili Mac and Cheese

This hearty mashup of chili and mac and cheese is pure comfort in a bowl—cheesy, meaty, and just spicy enough to keep you coming back for more.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 8 oz elbow macaroni
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth
• 2 cups shredded cheddar cheese
• 1 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground beef and cook, breaking it apart, until browned (about 6 minutes). Drain excess fat.
2. Add diced onion and sauté for 3 minutes until soft. Stir in 2 cloves minced garlic, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Pour in 2 cups beef broth, scraping the bottom of the pot. Add macaroni, kidney beans, and diced tomatoes (with juices). Bring to a boil, then reduce heat to a simmer. Cover and cook for 12 minutes, stirring occasionally, until pasta is tender.
4. Remove from heat and stir in 2 cups cheddar cheese until melted and creamy. Let sit for 5 minutes to thicken.

The magic here? The pasta cooks right in the chili broth, soaking up all that smoky-spicy flavor while keeping the dish extra cozy. No pre-boiling required!

Tip: For a kick, add a diced jalapeño with the onions or top with hot sauce before serving.

Vegetarian Chili Mac with Black Beans

Vegetarian Chili Mac with Black Beans

This hearty, one-pot wonder combines the comfort of mac and cheese with the bold flavors of chili—perfect for a cozy weeknight dinner that’s ready in under 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups vegetable broth
• 8 oz elbow macaroni, uncooked
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook for 5 minutes, stirring occasionally, until softened. Stir in garlic, chili powder, cumin, smoked paprika, and salt; cook for 1 minute until fragrant.
2. Add black beans, diced tomatoes (with juices), and vegetable broth. Bring to a boil, then stir in macaroni. Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
3. Remove from heat and stir in cheddar cheese until melted. Top with cilantro if using.

The smoky paprika and melty cheese take this chili mac from simple to spectacular—plus, it’s a sneaky way to pack in veggies and protein without sacrificing flavor.

Tip: For extra creaminess, stir in a splash of milk or a dollop of sour cream before serving.

Spicy Three-Bean Chili Mac

This hearty mashup of chili and macaroni brings smoky heat, creamy beans, and cheesy comfort to your weeknight table—no one will miss the meat!

Ingredients

• 8 oz elbow macaroni
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (15 oz) can black beans, drained
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can pinto beans, drained
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large pot over medium. Add onion and bell pepper; cook 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Add black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, vegetable broth, chili powder, smoked paprika, cumin, cayenne (if using), and salt. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
4. Fold in cooked macaroni and 1/2 cup cheddar cheese until melted. Serve topped with remaining cheese and cilantro.

The secret’s in the trio of beans—each adds a different texture, from creamy pinto to meaty kidney—while the fire-roasted tomatoes deepen the smoky kick.

Tip: For extra richness, stir in a splash of heavy cream with the macaroni.

Creamy Chicken Chili Mac

This cozy mashup of chili and mac ’n’ cheese is pure comfort in a bowl—creamy, slightly spicy, and packed with tender chicken.

Ingredients:

• 8 oz elbow macaroni
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 small yellow onion, finely chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 tsp salt
• Fresh cilantro, for garnish (optional)

Instructions:

1. Cook the macaroni according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until no longer pink. Remove and set aside.
3. In the same skillet, sauté onion for 3 minutes until soft. Stir in 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp garlic powder; cook for 30 seconds until fragrant.
4. Add diced tomatoes with chiles, chicken broth, and 1/2 tsp salt. Simmer for 5 minutes.
5. Reduce heat to low. Stir in heavy cream, cooked chicken, and macaroni. Sprinkle cheddar cheese over the top, cover, and let melt for 2–3 minutes.
6. Garnish with cilantro if desired. Serve warm.

The magic here? The creamy cheese sauce soaks into the pasta while the chili spices keep it bold—no bland bites!

Tip: For extra kick, swap in pepper jack cheese or add a dash of hot sauce with the broth.

Cheesy Turkey Chili Mac

This cozy mashup of chili and mac and cheese is a weeknight hero—packed with protein, gooey cheese, and just the right amount of kick.

Ingredients:

• 8 oz elbow macaroni
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Cook macaroni according to package directions; drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high. Add ground turkey, breaking it up with a spoon, and cook until no pink remains, about 5 minutes.
3. Add onion and bell pepper; sauté for 3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4. Pour in diced tomatoes, tomato sauce, and 1 cup chicken broth. Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes, stirring occasionally.
5. Reduce heat to low. Fold in cooked macaroni and 1 1/2 cups cheddar cheese until melted and creamy. Top with cilantro if using.

The smoky paprika and melty cheese take this from basic to unforgettable—it’s comfort food with a little attitude!

Tip: For extra richness, swap half the cheddar for pepper jack cheese.

Slow Cooker Chili Mac Casserole

This hearty, comforting dish combines two weeknight favorites—chili and mac & cheese—into one hands-off slow cooker wonder.

Ingredients:

• 1 lb ground beef
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 cups elbow macaroni, uncooked
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it apart with a spoon, until no pink remains (about 5 minutes). Drain excess fat.
2. Transfer the beef to a 6-quart slow cooker. Add the onion, bell pepper, garlic, kidney beans, diced tomatoes, tomato sauce, macaroni, and beef broth.
3. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
4. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, stirring once halfway, until pasta is tender.
5. Stir in 1 1/2 cups of the cheddar cheese until melted. Sprinkle the remaining 1/2 cup cheese on top, cover, and let sit for 5 minutes to melt.

The magic here? The pasta cooks right in the chili, soaking up all the smoky-spicy flavors while staying perfectly al dente.

Tip: For extra richness, swap half the beef broth for beer (like a lager or stout).

Buffalo Chicken Chili Mac

This hearty mashup combines spicy buffalo chicken with cheesy chili mac for a game-day favorite that’s ready in under an hour.

Ingredients:

• 1 lb ground chicken
• 1 cup elbow macaroni (uncooked)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1/2 cup chicken broth
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions:

1. In a large pot, cook the ground chicken over medium heat until no pink remains, about 6–8 minutes. Drain excess fat.
2. Add the butter, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir for 1 minute until fragrant.
3. Pour in the buffalo sauce, chicken broth, diced tomatoes, and kidney beans. Bring to a simmer, then stir in the uncooked macaroni. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
4. Remove from heat and fold in the cheddar cheese until melted. Season with additional salt and pepper if needed.
5. Top with crumbled blue cheese and green onions before serving.

The tangy buffalo sauce cuts through the rich cheese, while the beans add just enough heft to keep it satisfying. Tip: For extra heat, drizzle with more buffalo sauce or add a pinch of cayenne with the spices.

Loaded Chili Mac with Cornbread Topping

This hearty mashup of chili and mac ‘n’ cheese gets a golden cornbread crown—comfort food at its most indulgent!

Ingredients:

• 1 lb ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (14.5 oz) can diced tomatoes
• 2 cups elbow macaroni, uncooked
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1 (8.5 oz) box cornbread mix (plus ingredients listed on box, typically milk and egg)

Instructions:

1. Preheat oven to 375°F. In a large oven-safe skillet, brown ground beef over medium heat for 5 minutes. Add onion and garlic; cook 3 more minutes until softened.
2. Stir in kidney beans, diced tomatoes, macaroni, beef broth, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low. Cover and cook 10 minutes, stirring occasionally, until macaroni is tender.
3. Remove from heat and stir in cheddar cheese. Prepare cornbread batter according to package instructions, then pour evenly over the chili mac mixture.
4. Bake at 375°F for 18–20 minutes until cornbread is golden and a toothpick inserted comes out clean. Let cool 5 minutes before serving.

The magic here? The cornbread soaks up just enough chili flavor while staying fluffy—no dry crumbs!

Tip: For extra kick, mix 1 diced jalapeño into the cornbread batter.

Mexican-Inspired Chili Mac with Jalapeños

This hearty chili mac blends smoky spices, tender pasta, and a kick of jalapeños for a weeknight dinner that’s packed with bold flavor.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (or turkey)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely diced (keep seeds for extra heat)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can kidney beans, rinsed
• 2 cups beef broth
• 8 oz elbow macaroni (about 2 cups dry)
• 1 cup shredded cheddar cheese
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high. Add ground beef, onion, garlic, and jalapeño. Cook, breaking up the meat, until browned (5–6 minutes).
2. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute until fragrant.
3. Add diced tomatoes, kidney beans, beef broth, and macaroni. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 12–14 minutes, stirring occasionally, until pasta is tender and liquid thickens slightly.
4. Remove from heat and stir in cheddar cheese until melted. Top with fresh cilantro.

The smoky paprika and fresh jalapeños give this chili mac a layered heat that’s balanced by the creamy cheese—no bland bites here!

Tip: For a crispy twist, broil the topped cheese for 2–3 minutes before serving.

Smoky Bacon Chili Mac

This hearty mashup of chili and mac & cheese is a weeknight winner, packed with smoky bacon, tender pasta, and just the right kick of spice.

Ingredients:

• 8 oz elbow macaroni
• 6 slices thick-cut bacon, chopped
• 1 lb ground beef (80/20)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can tomato sauce
• 1 (10 oz) can diced tomatoes with green chiles
• 1 cup shredded cheddar cheese
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook macaroni according to package directions. Drain and set aside.
2. In a large skillet over medium heat, cook bacon until crispy (6–8 minutes). Remove with a slotted spoon, leaving drippings in the pan.
3. Add ground beef and onion to the skillet. Cook, breaking up the meat, until no pink remains (5–6 minutes). Stir in garlic and cook 30 seconds until fragrant.
4. Add kidney beans, tomato sauce, diced tomatoes, 2 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 minutes, stirring occasionally.
5. Fold in cooked macaroni and half the bacon. Sprinkle cheddar cheese on top, cover, and let melt (2 minutes).

The magic here? Smoky bacon fat infuses every bite, while the cheese melts into the chili for ultimate comfort-food vibes.

Tip: For extra heat, add a pinch of cayenne with the spices.

Sweet Potato Chili Mac

This hearty Sweet Potato Chili Mac combines smoky spices, tender sweet potatoes, and cheesy pasta for a cozy one-pot meal that’s packed with flavor.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef (or plant-based crumbles)
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 2 cups elbow macaroni, uncooked
• 2 cups beef or vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
3. Stir in sweet potato, kidney beans, diced tomatoes, macaroni, broth, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 12–15 minutes, stirring occasionally, until pasta and sweet potatoes are tender.
4. Sprinkle cheddar cheese on top, cover, and let sit for 2 minutes until melted. Serve warm.

The sweet potatoes add a subtle sweetness that balances the smoky spices, while the melted cheese ties everything together in the creamiest way.

Tip: For extra heat, add a pinch of cayenne or a diced jalapeño with the onions.

Gluten-Free Chili Mac with Quinoa

Gluten-Free Chili Mac with Quinoa

This hearty, protein-packed twist on classic chili mac swaps pasta for quinoa, making it gluten-free without skimping on flavor or comfort.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 1 tbsp olive oil
• 1 lb ground beef (or turkey for a lighter option)
• 1 small yellow onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups beef or vegetable broth
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Add ground beef and cook until browned, about 5–6 minutes, breaking it apart with a spoon. Drain excess fat if needed.
2. Add onion, bell pepper, and 2 cloves minced garlic. Sauté for 3–4 minutes until softened.
3. Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Add quinoa, kidney beans, diced tomatoes, and 1 1/2 cups broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until quinoa is tender and liquid is absorbed.
5. Remove from heat. If using, sprinkle with 1/2 cup cheddar cheese and let melt slightly. Garnish with fresh cilantro.

The quinoa soaks up the bold chili flavors while keeping the dish light yet satisfying—perfect for weeknights when you crave comfort food without the gluten.

Tip: For extra kick, stir in a diced jalapeño with the bell pepper!

Spicy Sausage Chili Mac

This hearty, one-pot wonder combines the bold flavors of chili with the comfort of mac and cheese—perfect for weeknights when you crave something satisfying but easy.

Ingredients:

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 cup elbow macaroni, uncooked
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the spicy Italian sausage and cook, breaking it up with a spoon, until browned (5–6 minutes).
2. Stir in the onion and cook until softened (3–4 minutes), then add the garlic and cook for 30 seconds until fragrant.
3. Pour in the diced tomatoes, kidney beans, and 2 cups chicken broth. Stir in the 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Add the elbow macaroni, reduce heat to medium-low, and cook uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and liquid is slightly thickened.
5. Remove from heat and stir in the cheddar cheese until melted. Garnish with cilantro (if using).

The smoky paprika and spicy sausage give this dish a deep, layered heat that’s balanced by the creamy cheese—no bland bites here!

Tip: For extra richness, swap half the broth for heavy cream and stir in a spoonful of cream cheese with the cheddar.

One-Pot Chili Mac with Ground Pork

This hearty chili mac combines smoky spices, tender pasta, and juicy ground pork for a weeknight dinner that’s as easy as it is satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground pork
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 1 cup elbow macaroni (uncooked)
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add ground pork and cook, breaking it up, until browned (5–6 minutes). Drain excess fat if needed.
2. Stir in diced onion and cook until softened (3–4 minutes). Add 3 cloves minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Pour in 1 can diced tomatoes (with juices) and 2 cups chicken broth, scraping up any browned bits. Bring to a simmer.
4. Add elbow macaroni, stir, and reduce heat to medium-low. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
5. Remove from heat and sprinkle with 1/2 cup cheddar cheese. Let melt for 2 minutes, then top with chopped cilantro if using.

The smoky paprika and melty cheese take this cozy classic to the next level—plus, there’s just one pot to wash!

Tip: For extra heat, stir in a diced jalapeño with the onion.

Vegan Chili Mac with Lentils

This hearty, protein-packed twist on classic chili mac is a one-pot wonder that’ll satisfy even the biggest comfort food cravings—no dairy required!

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup dried brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 8 oz elbow macaroni
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tbsp tomato paste
• 1 tbsp maple syrup

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt; cook for 1 minute until fragrant.
2. Add lentils, diced tomatoes (with juices), and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
3. Stir in macaroni, kidney beans, 1 tbsp tomato paste, and 1 tbsp maple syrup. Simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and lentils are tender. Add a splash of broth if needed.

The smoky-sweet maple syrup balances the spices perfectly, while the lentils add a meaty texture that’ll fool even carnivores.

Tip: Top with avocado or vegan cheese for extra creaminess!

Cheesy Chili Mac Stuffed Peppers

These stuffed peppers combine the cozy comfort of chili mac with the freshness of bell peppers—perfect for a hearty weeknight meal that feels a little fancy.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 cup elbow macaroni, uncooked
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions:

1. Preheat oven to 375°F. Place the hollowed-out bell peppers in a baking dish and set aside.
2. In a large skillet over medium heat, brown the ground beef until no pink remains, about 5–7 minutes. Drain excess fat.
3. Add the uncooked macaroni, tomato sauce, kidney beans, chili powder, cumin, garlic powder, salt, black pepper, and water to the skillet. Stir well, then simmer for 10 minutes, stirring occasionally, until the macaroni is al dente.
4. Spoon the chili mac mixture evenly into the peppers, then top each with shredded cheddar cheese.
5. Bake for 20–25 minutes until the peppers are tender and the cheese is bubbly and golden.

The melty cheese and smoky chili spices soak into the peppers, giving every bite a satisfying mix of textures—soft, crunchy, and gooey all at once.

Tip: For extra flavor, sprinkle a pinch of smoked paprika over the cheese before baking.

Southwest Chili Mac with Avocado

This hearty one-pot wonder combines the comfort of cheesy pasta with bold Southwest flavors—plus creamy avocado for the perfect finish.

Ingredients:

• 8 oz elbow macaroni
• 1 tbsp olive oil
• 1 lb ground beef (or turkey)
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 cups beef or chicken broth
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• Fresh cilantro, for garnish

Instructions:

1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high. Add ground beef, breaking it apart, until browned (5–6 minutes). Stir in onion, bell pepper, and 2 cloves minced garlic; cook 3 minutes until softened.
3. Add black beans, diced tomatoes with chiles, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Pour in 2 cups broth and bring to a simmer for 5 minutes.
4. Fold in cooked macaroni and 1 cup cheddar cheese until melted. Top with diced avocado and cilantro.

The smoky spices and cool avocado make every bite a flavor contrast you’ll crave. Tip: For extra kick, add a dash of hot sauce with the broth!

Chili Mac Skillet with Corn and Peppers

This hearty one-pan wonder combines the cozy comfort of mac and cheese with the bold flavors of chili—perfect for busy weeknights when you crave big flavor with minimal cleanup.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (or turkey)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth
• 1 cup elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Stir in onion, bell pepper, corn, and garlic; cook until veggies soften (4–5 minutes).
3. Add chili powder, cumin, smoked paprika, and salt; toast for 30 seconds until fragrant.
4. Pour in diced tomatoes (with juices) and beef broth, scraping up any browned bits. Bring to a simmer.
5. Stir in macaroni, reduce heat to medium-low, and cover. Cook for 10–12 minutes, stirring occasionally, until pasta is tender.
6. Sprinkle cheddar cheese over the top, cover again, and let melt (2 minutes). Garnish with cilantro if using.

The smoky paprika and sweet corn balance the rich cheese and savory beef, while the pasta soaks up all the spiced tomato broth—no watery leftovers here!

Tip: For a kick, add a diced jalapeño with the bell pepper or top with hot sauce.

Spicy Chorizo Chili Mac

This smoky, cheesy chili mac is comfort food with a kick—spicy chorizo and melty cheddar take classic mac and cheese to bold new heights.

Ingredients

• 8 oz dried elbow macaroni
• 1 tbsp olive oil
• 10 oz fresh Mexican chorizo, casings removed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded sharp cheddar cheese
• ½ tsp salt
• ¼ cup chopped fresh cilantro (optional)

Instructions

1. Cook macaroni according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add chorizo and onion; cook 5 minutes, breaking up chorizo with a spoon. Stir in garlic, 1 tbsp chili powder, and 1 tsp cumin; cook 1 minute until fragrant.
3. Add diced tomatoes, chicken broth, and black beans. Simmer 10 minutes, stirring occasionally, until slightly thickened.
4. Fold in cooked macaroni and ½ tsp salt. Sprinkle cheddar evenly over top, cover, and cook 2 minutes until melted. Garnish with cilantro if using.

The magic here? The chorizo’s paprika-rich oil tints the whole dish sunset-orange and infuses every bite with smoky heat.

Tip: For extra creaminess, stir in ¼ cup sour cream with the cheese.

Cheesy Chili Mac Pizza Bake

This mashup of chili mac and pizza is the ultimate comfort food—loaded with melty cheese, savory beef, and just the right amount of kick.

Ingredients:

• 8 oz elbow macaroni
• 1 lb ground beef
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes, drained
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced pickled jalapeños (optional)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions; drain and set aside.
2. In a large skillet over medium heat, brown ground beef until no pink remains, about 8 minutes. Drain excess fat.
3. Stir in tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
4. Fold in cooked macaroni, then transfer to a greased 9×13-inch baking dish. Top evenly with cheddar and mozzarella cheeses, then scatter jalapeños (if using) on top.
5. Bake for 20 minutes until cheese is bubbly and lightly browned at the edges.

The crispy, cheesy crust gives way to a saucy, spiced macaroni base—like a deep-dish pizza met your favorite weeknight chili mac.

Tip: For extra richness, swap half the ground beef with spicy Italian sausage.

Conclusion

With 20 bold and flavorful Spicy Chili Mac recipes, there’s something here for every home cook craving comfort with a kick! Whether you like it smoky, cheesy, or extra spicy, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the heat—pin it on Pinterest for later!