Easy Sweet and Spicy Chili Mac Recipe: The Ultimate Family-Favorite Comfort Food
Indulge in the absolute BEST Sweet and Spicy Chili Mac, a comforting meal ready in about 40 minutes! This winning flavor combination transforms a classic into a true family dinner favorite and the perfect tailgating go-to.
Growing up in the heart of the Midwest, chili wasn’t just a dish; it was a cold-weather ritual, a guaranteed comfort food that warmed both body and soul. Among all the hearty meals my mom prepared, her chili mac held a special place, becoming one of the most requested dinners by my brother and me. It was the kind of meal that made you feel instantly at home. This particular Sweet and Spicy Chili Mac recipe is lovingly based on her timeless creation, enhanced with a unique blend of flavors that always makes it a resounding hit among family and friends.
What makes this recipe truly exceptional is its incredible versatility and rich flavor profile. While it’s designed to be on your table in about 40 minutes, perfect for busy weeknights, it also offers the flexibility to simmer all day. This extended cooking time allows the flavors to meld and deepen, resulting in an even more complex and satisfying chili. Whether you’re looking for a quick, delicious dinner or a slow-cooked masterpiece, this recipe delivers. It has truly stood the test of time, remaining a cherished winter family dinner favorite in our household year after year. Its balance of sweet and spicy notes, combined with the creamy macaroni, creates an irresistible culinary experience.
Essential Ingredient Notes for Flavor Perfection
Crafting the perfect Sweet and Spicy Chili Mac begins with understanding the role each ingredient plays. Here’s a deeper dive into the key components that give this chili its signature taste and texture:
- Ground Beef and Ground Sausage: The magic of this chili lies in the combination of meats. Using both ground beef and ground pork sausage creates an unparalleled depth of flavor that a single meat simply cannot achieve. The sausage introduces a richness and nuanced spice that elevates the entire dish. While you can certainly use just ground beef, I wholeheartedly recommend the combination for the best results. For an extra layer of flavor, consider using a spicy Italian sausage if you enjoy more heat, or a mild breakfast sausage for a subtler touch.
- A Large White Onion: Onions are the aromatic foundation of almost any great chili. A large white onion provides a crisp, slightly sharp flavor that mellows beautifully as it caramelizes, adding natural sweetness. However, feel free to substitute with a yellow onion for a sweeter, milder flavor, or a red onion if you prefer a bolder, sharper note. The key is to dice it finely so it integrates seamlessly into the chili without being overtly chunky.
- Chili Sauce: This is a crucial secret ingredient that sets this chili apart. Often found near ketchup or barbecue sauces, chili sauce is similar in consistency but boasts a more complex, savory-sweet profile with a subtle kick. It’s not just ketchup; it’s a flavor enhancer that contributes significantly to the unique “sweet and spicy” balance, adding a depth that is hard to replicate. Don’t skip this!
- Shredded Cheese: When it comes to cheese, flexibility is key. I usually use whatever I have on hand, and you don’t need a specific type to make this chili delicious. A combination works wonderfully – I often use cheddar for its sharpness, mozzarella for its meltiness, or Colby Jack for its creamy texture and mild flavor. The blend adds a fantastic creamy richness to each bite of chili mac, so choose your favorites!
- Brown Sugar: This is the “sweet” in our sweet and spicy equation. Brown sugar adds a molasses-rich sweetness that perfectly contrasts and balances the heat from the spices, creating a harmonious flavor profile that is truly addictive.
- Spices (Chili Powder, Paprika, Cumin, Oregano, Garlic Powder, Cayenne Pepper, Red Pepper Flakes): This robust blend is the heart of the chili’s flavor. Chili powder provides the classic chili base, paprika adds smoky depth, cumin offers earthy warmth, and oregano brings an herbaceous note. Garlic powder reinforces the minced garlic, while cayenne pepper and red pepper flakes deliver the “spicy” element. Don’t be afraid to adjust the heat to your preference – a little more cayenne for a bigger kick, or a little less for a milder version.
Why You’ll LOVE This Chili!
The Perfect Sweet and Spicy Flavor Combination
Ready in About 40 Minutes
A True Comfort Food Classic
Easily Customized to Your Taste
Perfect for Weeknights or Game Day Gatherings
Detailed Cooking Instructions: Stovetop Method
Follow these steps to create a delicious batch of Sweet and Spicy Chili Mac on your stovetop, ensuring a rich and complex flavor in under an hour.
- Begin by adding a tablespoon of olive oil to a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil shimmers, add the diced white onion. Sauté the onion for about 5 minutes, or until it becomes translucent and slightly softened, releasing its sweet aroma.
- Next, introduce the ground beef and ground pork sausage to the pot with the onions. Break the meat into small pieces using a wooden spoon. Season generously with salt and pepper, and add the minced garlic. Continue cooking for 7-10 minutes, stirring occasionally, until all the meat is thoroughly browned and no pink remains. Ensuring the meat is fully cooked at this stage is crucial for both flavor and safety.
- Once the meat is cooked, carefully drain any excess liquid or fat from the pot. This step prevents the chili from becoming greasy and allows the spices to adhere better to the meat, maximizing flavor.
- Now, it’s time to build the flavor foundation. Add all of your dried spices – chili powder, paprika, cumin, oregano, garlic powder, cayenne pepper, and red pepper flakes – directly to the cooked meat. Stir well, allowing the spices to toast lightly for about 1 minute. This crucial step enhances their aroma and deepens their flavor profile, making your chili taste incredibly robust.
- After the spices are fragrant, incorporate the remaining ingredients into the large pot: brown sugar, mild chili beans, rinsed kidney beans, diced tomatoes (undrained), tomato paste, chili sauce, and water. Give the chili a good, thorough stir to ensure all components are well combined.
- Increase the heat to bring the sweet and spicy chili to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for a minimum of 20 minutes. Simmering allows the flavors to meld and deepen beautifully. During this time, taste the chili and adjust the spices as needed. You might want to add a touch more brown sugar for sweetness or cayenne for heat, depending on your preference. Ideally, let it simmer for at least an hour for the best flavor development.
- While the chili is simmering and the flavors are developing, prepare your dried macaroni according to the package instructions. Cook it until it’s al dente (firm to the bite), as it will continue to soften slightly when combined with the hot chili.
- Once the chili has finished simmering and the macaroni is perfectly cooked, it’s time to assemble your chili mac! In your personal chili bowl, add a generous scoop of macaroni. Then, ladle a hearty portion of the sweet and spicy chili over the noodles. Top with plenty of shredded cheese and a dollop of sour cream (or plain Greek yogurt). Stir everything together for the ultimate, perfectly balanced sweet and spicy chili mac and cheese experience!
Storing Leftover Chili Mac and Cheese
Store leftover chili mac and cheese in an airtight storage container in the fridge for up to 4 days. For optimal freshness and texture when reheating, I highly recommend storing the chili and cooked macaroni separately. Combine them only when you are ready to rewarm and enjoy a fresh-tasting bowl.
Slow Cooker Instructions for Deeper Flavor
For those days when you want a truly “set it and forget it” meal, or when you’re preparing for a game day party or tailgate, this chili mac recipe adapts beautifully to a slow cooker. The prolonged simmering time in a crockpot allows the flavors to develop even further, creating an incredibly rich and satisfying chili.
Important Note: While the chili component thrives in the slow cooker, you will still need to prepare the macaroni on the stovetop separately. DO NOT add the uncooked macaroni directly to the slow cooker with the chili, as it will become mushy and absorb too much liquid.
- First, brown the ground beef and ground pork sausage with the diced onion and minced garlic in a separate large skillet on the stovetop. Drain any excess fat. This initial browning step is crucial for developing rich flavor and texture, which a slow cooker cannot achieve on its own.
- Transfer the browned meat and onion mixture to a large crockpot. Add all the remaining chili ingredients (chili powder, paprika, cumin, oregano, garlic powder, cayenne pepper, red pepper flakes, brown sugar, mild chili beans, kidney beans, diced tomatoes, tomato paste, chili sauce, and water). Stir everything thoroughly to combine.
- Cover the slow cooker and cook on HIGH for 4-5 hours, or on LOW for 6-7 hours. The longer, slower cook time will allow the spices to fully bloom and the flavors to meld into a deeply satisfying chili.
- Approximately 20-30 minutes before you are ready to serve, prepare the dried macaroni according to its package instructions, cooking until al dente.
- Before serving, give the sweet and spicy chili a good stir in the slow cooker. Serve it hot alongside the cooked macaroni, allowing everyone to customize their bowl with shredded cheese and a dollop of sour cream for the perfect chili mac experience.
Pro Tips for the Best Sweet and Spicy Chili Mac
Elevate your chili mac game with these expert tips, ensuring every batch is packed with flavor and perfectly balanced.
Mix Up the Meat for Unbeatable Flavor
While many chili recipes solely rely on ground beef, incorporating ground pork sausage makes a world of difference. The pork adds a higher fat content and a richer, more complex flavor profile that truly enhances the chili’s depth. I cannot stress enough how much I recommend using a 50/50 combination of ground beef and ground pork sausage if at all possible. This blend creates a mouthwatering base that sets this chili apart. If you’re looking for other variations, ground turkey or even a plant-based ground meat substitute can work, but you might need to adjust seasoning and fat content accordingly.
The Secret to Deep Flavor: Simmer, Simmer, Simmer
One of the most important steps to a truly phenomenal chili is allowing it ample time to simmer. This isn’t just about cooking; it’s about letting the individual flavors meld and deepen into a harmonious whole. I often bring the sweet and spicy chili to a boil multiple times, then reduce it to a gentle simmer. During this process, I taste and adjust the spices repeatedly. While it’s not always realistic to let the chili simmer all afternoon, I always aim for at least 20 minutes, with an hour being ideal. The longer you can let it gently bubble, the more robust and integrated the flavors will become. You’ll notice a significant difference in richness and complexity.
Always Taste and Adjust!
This might seem obvious, but consistently tasting your chili as it simmers is absolutely vital. The spice measurements provided are an excellent base, but your personal preference and even the potency of your spices can vary. Don’t be afraid to adjust! If it’s too spicy, stir in a little more brown sugar or even a touch of tomato paste to mellow the heat. If it’s too sweet, a pinch more cayenne or a dash of hot sauce can bring it back into balance. Always add small amounts at a time, taste, and then adjust again. This iterative process ensures you achieve the perfect sweet and spicy equilibrium for your palate.
Make-Ahead Tips for Even Better Chili
Yes, absolutely! You can prepare the chili and cook the macaroni up to a day ahead of time. Store them in separate airtight containers in the refrigerator. In fact, chili often tastes even better the next day after the flavors have had more time to blend and deepen. If you’re planning to make everything in advance, it’s actually an advantage!
For reheating, gently warm the chili on the stovetop over low heat, stirring occasionally, or use a microwave. Cooked macaroni can be reheated separately or quickly rinsed under hot water to loosen it up before combining.
To make meal prep even easier, consider doubling the recipe and freezing a batch of chili. This is a lifesaver for busy weeknights!
Frequently Asked Questions (FAQS) About Chili Mac
Absolutely! Chili freezes exceptionally well, making it perfect for meal prepping. To freeze leftover chili, allow it to cool completely before transferring it into a large, heavy-duty freezer bag or an airtight freezer-safe container. For freezer bags, lay them flat on a baking sheet until frozen solid for efficient storage. I personally like to double bag my chili to ensure no leaks. When you’re ready to enjoy it, defrost the chili in the refrigerator overnight. You can then reheat it gently on the stovetop over low heat, stirring occasionally, or in the microwave. A slow cooker can also be used for reheating on a low setting, especially if you’re serving it for a gathering. Remember to cook macaroni fresh when serving after freezing.
There are several fantastic “secret” ingredients that can add incredible depth and complexity to your chili. Some highly recommended additions include a small amount of unsweetened cocoa powder, which enhances the savory notes without making it taste like chocolate. Smoked paprika can boost the smokiness, while a dash of soy sauce or Worcestershire sauce introduces a rich umami flavor. A tiny splash of liquid smoke or even a little leftover coffee can also add unique depth. These are fun elements to experiment with to find your perfect flavor profile. I often incorporate some of these into my Vegetarian Chili too!
When making chili, always ensure your meat is cooked or browned before adding other ingredients. Raw meat can lead to an unappetizing texture and poses food safety concerns. Another common mistake is adding too much liquid too early, which can dilute the flavors and prevent proper thickening. Avoid delicate herbs or vegetables that will turn mushy if cooked for extended periods, unless that’s your desired texture. Also, be mindful of overly acidic ingredients without balancing them, as they can sometimes make the chili too tart. Stick to the recipe’s guidelines for best results.
While the recipe specifies “macaroni,” elbow macaroni is the classic choice for chili mac due to its small, curved shape that perfectly cradles the chili. However, feel free to experiment with other small pasta shapes like ditalini, small shells, or even rotini. The key is to choose a pasta that isn’t too large or too delicate, ensuring it holds up well to the hearty chili and is easy to scoop and eat.
Adjusting the spice level is simple! If you prefer a milder chili, start with half the amount of cayenne pepper and red pepper flakes, then add more to taste during the simmering phase. For more heat, you can increase the cayenne and red pepper flakes, add a pinch of chipotle powder for smokiness and heat, or include a finely diced jalapeño or serrano pepper during the onion sautéing step. If you’ve made it too spicy, a spoonful of brown sugar, extra tomato paste, or a generous dollop of sour cream when serving can help mellow the heat.
You May Also Enjoy These Comfort Food Favorites…
- Tomato Bacon Grilled Cheese Sandwich Recipe
- Crockpot Mississippi Chicken Recipe
- Instant Pot Sloppy Joes Recipe with Ground Turkey
- Southern Crockpot Ham and Bean Soup Recipe
Thank you so much for stopping by! If you tried this wonderful Sweet and Spicy Chili Mac recipe, I would absolutely love to hear from you below in the comments section. Your feedback and stories always make my day! If you want to keep up with what The Erhardts are Eating (and exploring!), be sure to follow along on Facebook, Instagram, Pinterest, Twitter& Youtube.
Happy Eating!
Sweet and Spicy Chili Mac and Cheese
Caitlyn Erhardt
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Ingredients
- 1 Medium White Onion Diced
- ½ Pound Ground Beef
- ½ Pound Ground Pork Sausage
- 1 tablespoon Chili Seasoning Optional-See Notes
- 3 teaspoon Minced Garlic
- ¼ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 tablespoon Chili Powder
- 1 tablespoon Paprika
- ½ tablespoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Cayenne Pepper
- ½ tablespoon Red Pepper Flakes
- ¾ Cup Brown Sugar
- 1 Can Mild Chili Beans
- 1 Can Kidney Beans Rinsed
- 1 Can Diced Tomatoes Don’t Drain
- 6 Oz Tomato Paste
- ⅓ Cup Chili Sauce
- 1 Cup Water
- 16 Oz Dried Macaroni
- 2 Cups Cheddar Cheese Shredded
Optional Toppings
- Additional Cheese
- Sour Cream (or Plain Greek Yogurt)
- Green Onions
- Avocado Diced
- Oyster Crackers
Instructions
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In a large pot add olive oil and bring to medium heat. Once oil is warm add in the diced white onion, ground beef and ground pork sausage and break into small chunks. Add in the minced garlic, salt, and pepper to the meat and cook until no more pink remains, about 7-10 minutes. You can also add some chili seasoning to the meat if you wish. Once meat is cooked through drain the excess fat.
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Once meat is drained add in the chili powder, paprika, cumin, oregano, garlic powder, cayenne pepper, red pepper flakes, and the brown sugar and stir the combine.
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Once combined, add the chili beans, kidney beans, diced tomatoes, tomato paste, chili sauce, and water and stir until combined. Once combined bring to a boil. Once boiling, reduce heat to low and simmer covered for at least 20 minutes* Stir occasionally and adjust spices as needed.
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Right before serving, follow macaroni package instructions and cook until al dente. To serve combine macaroni, chili, sour cream and cheese in a personal sized bowl and mix everything together*. Enjoy!
Notes
I like to add some additional chili seasoning to the meats while cooking. I think this adds a lot more flavor. This is optional and you can just stick with the spice blend if you wish.
Simmer Notes
I like to let my chili simmer for at least 20 minutes, but it is better the longer you can let it simmer. I adjust my spices usually once or twice adding in more brown sugar if it is too spicy, or more cayenne if it is too sweet. Add small amounts at a time so you do not over spice the chili.
Serving Note
I like letting everyone put together their own chili mac in their own bowl. This lets everyone customize it to their own liking. Alternatively, you could combine together the cheese, chili, and macaroni in a large bowl and serve it that way.
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