The big game is set for February 11, with the San Francisco 49ers ready to battle the Kansas City Chiefs. Whether you cheer for one team or the other (or are just excited for the half-time show) everyone will be excited for this year’s big game. But you’ll need food. Something that will last from the pre-show Puppy Bowl to the last quarter. While we have recipes for apps and snacks galore, those can disappear fast. This year we’ve got a cheesy dish for dinner that everyone will love. We’re talking about chili mac! A fusion of rich macaroni and cheese and hearty chili, it’s the perfect pick for a cold day. Plus, it’s easy to reheat leftovers in a Dutch oven.
Whether you’re hosting a game-day party or bringing a dish to a friend’s house, our chili mac is a winner. Check out the recipe below. It’s a fun fusion of classic American fun, just like football. And take a look at some of our other football-ready recipes, like this collection from 2023, plus our faves from 2020.
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Place chopped (uncooked) bacon in a large cast iron pot or Dutch oven. Keep in mind that you'll be leaving room for macaroni and cheese topping throughout the recipe. Cook over medium heat until crisp and cooked through. Remove bacon to a plate lined with paper towels and drain all but 1 ½ tablespoons of grease.
Add onion and pepper and cook until softened, about 3-5 minutes.
Next, add garlic and cook until fragrant (about 30 seconds).
Place in the beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
Add all remaining ingredients (beef broth, beans, tomatoes, tomato paste, chilis, Worcestershire sauce) and your cooked bacon and stir well.
Bring to a boil and cook 1-2 minutes, stirring frequently.
Reduce heat and simmer, uncovered, stirring occasionally. Simmer for at least 30 minutes or up to an hour to allow flavor to really develop.
Keep preferred toppings (sour cream, shredded cheddar cheese, and corn chips) on the side until macaroni has been added in part 2.
We'll be making the macaroni and cheese separately, then adding it to the chili pot afterwards for a quick broil to make the chili mac.
Place croutons in food processor, and pulse until crumbs are 1/8 inch.
Adjust oven rack to lower-middle position and heat broiler.
Bring 4 quarts of water to a boil over high heat.
Add pasta and 1 tbsp sea salt; cook until pasta is tender; drain and set aside in colander.
In the now-empty pot, heat butter over medium-high heat until foaming.
Add flour, mustard, and cayenne; whisk well to combine.
Continue whisking until mixture becomes fragrant and deepens in color (for about 1 min).
Slowly whisk in milk; bring mixture to boil; whisk constantly (must reach full boil to thicken).
Reduce heat to medium; whisk occasionally until it reaches the consistency of heavy cream (for around 5 minutes).
Off heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted.
Add pasta; cook over med.-low heat, stirring constantly until mixture is steaming (for around 6 minutes).
In the chili Dutch oven or cast iron pot, top with macaroni and cheese mixture. Sprinkle evenly with bread crumbs.
Broil until crumbs are golden brown, for 3-5 minutes.
Serve and enjoy! Add toppings as preferred, eat with a fork or scoop up with chips.
Ingredients
Directions
Place chopped (uncooked) bacon in a large cast iron pot or Dutch oven. Keep in mind that you'll be leaving room for macaroni and cheese topping throughout the recipe. Cook over medium heat until crisp and cooked through. Remove bacon to a plate lined with paper towels and drain all but 1 ½ tablespoons of grease.
Add onion and pepper and cook until softened, about 3-5 minutes.
Next, add garlic and cook until fragrant (about 30 seconds).
Place in the beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
Add all remaining ingredients (beef broth, beans, tomatoes, tomato paste, chilis, Worcestershire sauce) and your cooked bacon and stir well.
Bring to a boil and cook 1-2 minutes, stirring frequently.
Reduce heat and simmer, uncovered, stirring occasionally. Simmer for at least 30 minutes or up to an hour to allow flavor to really develop.
Keep preferred toppings (sour cream, shredded cheddar cheese, and corn chips) on the side until macaroni has been added in part 2.
We'll be making the macaroni and cheese separately, then adding it to the chili pot afterwards for a quick broil to make the chili mac.
Place croutons in food processor, and pulse until crumbs are 1/8 inch.
Adjust oven rack to lower-middle position and heat broiler.
Bring 4 quarts of water to a boil over high heat.
Add pasta and 1 tbsp sea salt; cook until pasta is tender; drain and set aside in colander.
In the now-empty pot, heat butter over medium-high heat until foaming.
Add flour, mustard, and cayenne; whisk well to combine.
Continue whisking until mixture becomes fragrant and deepens in color (for about 1 min).
Slowly whisk in milk; bring mixture to boil; whisk constantly (must reach full boil to thicken).
Reduce heat to medium; whisk occasionally until it reaches the consistency of heavy cream (for around 5 minutes).
Off heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted.
Add pasta; cook over med.-low heat, stirring constantly until mixture is steaming (for around 6 minutes).
In the chili Dutch oven or cast iron pot, top with macaroni and cheese mixture. Sprinkle evenly with bread crumbs.
Broil until crumbs are golden brown, for 3-5 minutes.
Serve and enjoy! Add toppings as preferred, eat with a fork or scoop up with chips.
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