Three Alarm Italian Style Chili Mac
Turn up the heat on comfort food with this bold and flavorful Three Alarm Italian Style Chili Mac! Combining the hearty goodness of tender elbow macaroni and robust chili, this recipe fuses Italian-inspired ingredients like savory ground Italian sausage, aromatic garlic, and fragrant Italian seasoning for a unique twist. A fiery blend of crushed red pepper flakes, cayenne, and smoked paprika ensures every bite packs a spicy kick, balanced by the richness of fire-roasted tomatoes and creamy melted mozzarella. Perfectly topped with Parmesan cheese and fresh basil, this one-pot dish is a breeze to prepare in under an hour, making it a satisfying and crowd-pleasing meal for six. Whether you're chasing spice or crave an Italian-American fusion experience, this chili mac will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound ground Italian sausage
- 1 pound ground beef
- 1 large yellow onion, diced
- 1 large bell pepper, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon italian seasoning
- 0.5 teaspoon cayenne pepper
- 1 can canned crushed tomatoes (28 ounces)
- 1 can fire-roasted diced tomatoes (15 ounces)
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 can kidney beans, drained and rinsed
- 3 cups cooked elbow macaroni
- 1 cup shredded mozzarella cheese (for topping)
- 0.5 cup grated Parmesan cheese (for topping)
- 2 tablespoons fresh basil, chopped (optional garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground Italian sausage and ground beef. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes. Drain any excess grease and set aside in a bowl.
In the same pot, add the diced onion and bell pepper. Sauté for 5 minutes until softened.
Add the minced garlic, crushed red pepper flakes, chili powder, smoked paprika, Italian seasoning, and cayenne pepper. Stir for 1 minute until fragrant.
Stir in the canned crushed tomatoes, fire-roasted diced tomatoes, tomato paste, and beef broth.
Return the cooked meat to the pot and stir to combine. Add the kidney beans and season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Add the cooked elbow macaroni to the pot, stirring to evenly incorporate it into the chili.
Taste and adjust seasoning with more salt or spices as desired.
Serve hot, topped with shredded mozzarella cheese, grated Parmesan cheese, and a sprinkle of fresh basil, if desired.
Nutrition Facts
Calories |
5360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.0 g | 376% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 10899 mg | 474% | |
| Total Carbohydrate | 393.1 g | 143% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 51.5 g | ||
| Protein | 301.8 g | 604% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2743 mg | 211% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 7277 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
