Quick Stovetop Chili Mac for a Big Family

Feeding a big family on a weeknight usually comes down to a few practical questions.

Will it make enough? Will everyone eat it? Can we get it on the table without spending the entire evening in the kitchen?

This stovetop chili mac checks all three boxes.

It is a homemade, Hamburger Helper-style dinner made with ground beef, tomatoes, pasta, seasoning, and plenty of cheese. Everything cooks in one large pot; it takes about 20 to 25 minutes, and one batch feeds about 10 people.

More importantly, it was a hit with our family.

That puts it firmly in the category of meals worth making again.

Why This Chili Mac Works for a Big Family

A good big-family dinner needs to be more than tasty. It has to work in real life.

We need meals that can handle a full house, busy schedules, farm chores, work, school activities, and all the other projects that seem to be happening at the same time.

This chili mac works because it is:

• Ready in about 20 to 25 minutes

• Made in one large pot

• Filling enough to serve as the complete meal

• Easy to adjust based on what is in the pantry

• Familiar enough that the kids will actually eat it

• Large enough to feed about 10 people

The pasta stretches three pounds of ground beef into a full family meal without making the dish feel skimpy. The tomatoes and seasonings create a simple chili-style sauce, while the cheese brings everything together into a creamy, filling dinner.

Big Family Stovetop Chili Mac

Servings: Approximately 10
Total time: Approximately 20 to 25 minutes
Cooking method: One-pot stovetop meal

Ingredients

• 3 pounds ground beef

• 1 large onion, diced

• 3 cloves garlic, minced, or 1 teaspoon garlic powder

• 2 packets chili seasoning, or approximately 4 tablespoons homemade chili seasoning (I like Kinders Woodfire Chili)

• 2 cans Rotel Original Diced Tomatoes and Green Chilies, 10 ounces each

• 1 can tomato sauce, 15 ounces

• 4 cups beef broth

• 1 can kidney beans, drained, optional

• 1 can black beans, drained, optional

• 1 pound elbow macaroni

• 3 cups shredded cheddar cheese

• Salt and black pepper, to taste

How to Make It

1. Brown the Beef and Onion

Add the ground beef and diced onion to a large pot or Dutch oven over medium-high heat.

Cook until the beef is browned and the onion begins to soften, breaking the beef into smaller pieces as it cooks. Drain excess grease if needed.

The beef and onion can also be cooked on a Blackstone before being transferred to the pot.

2. Add the Garlic and Seasoning

Stir in the minced garlic and both packets of chili seasoning.

Cook for about one minute, stirring regularly. This helps wake up the seasoning before the liquid ingredients are added.

3. Build the Sauce

Add both cans of Rotel, the tomato sauce, beef broth, and the drained beans if you are using them.

Stir everything together and bring the mixture to a simmer.

The Rotel replaces ordinary diced tomatoes and adds tomatoes, green chilies, and extra flavor in one step.

4. Cook the Macaroni

Stir the uncooked elbow macaroni directly into the pot.

Cover and simmer for approximately 10 to 12 minutes, stirring occasionally so the pasta does not stick to the bottom.

Continue cooking until the macaroni is tender. If the mixture becomes too thick before the pasta is finished, add a small amount of additional broth or water.

5. Add the Cheese

Turn off the heat and stir in approximately 2 cups of shredded cheddar cheese.

Sprinkle the remaining cup of cheese over the top, cover the pot, and let it sit until the cheese melts.

Serve with sour cream, green onions, tortilla chips, cornbread, or whatever your family likes.