If you’re craving a hearty, bustling mix of flavors all in one comforting dish, you’re going to fall head over heels for this Coney Chili Mac Casserole Recipe. Imagine tender elbow macaroni swimming in a rich, spicy chili that’s packed with ground beef and savory hot dog slices, finished with a golden layer of melted cheddar cheese. It’s the perfect blend of nostalgic diner vibes and home-cooked comfort, making it an irresistible crowd-pleaser any day of the week.
Ingredients You’ll Need
These ingredients are simple yet come together to create a symphony of taste and texture. Each item plays a crucial role, from the chewy pasta and robust meats to the vibrant spices and melty cheese that crown this casserole.
- 12 ounces elbow macaroni: The classic pasta shape that holds the chili sauce perfectly.
- 1 tablespoon olive oil: A little fat to brown the meat beautifully and add depth.
- 1 pound ground beef: The hearty base that brings rich, savory flavor.
- 1/2 pound hot dogs, sliced into rounds: Adds a fun twist and extra meaty goodness.
- 1 medium onion, diced: Brings sweetness and texture.
- 3 cloves garlic, minced: The pungent kick that wakes up the palate.
- 1 can (15 ounces) tomato sauce: Creates a smooth, tangy chili base.
- 1 can (14.5 ounces) diced tomatoes: Adds chunkiness and fresh tomato flavor.
- 2 tablespoons tomato paste: Deepens the tomato richness and thickens the sauce.
- 2 tablespoons chili powder: The essential spice that defines chili’s character.
- 1 teaspoon ground cumin: Adds earthy, smoky notes.
- 1 teaspoon smoked paprika: Brings gentle smokiness and warmth.
- 1/2 teaspoon cayenne pepper (optional): For those who love a bit of heat.
- 1 teaspoon salt: Enhances all the flavors.
- 1/2 teaspoon black pepper: Adds subtle spice and complexity.
- 1 cup beef broth: Keeps the casserole moist while infusing flavor.
- 2 cups shredded cheddar cheese: Golden, creamy, and melty topping perfection.
- 1/2 cup chopped green onions for garnish: A fresh, crisp finish that lifts the dish.
How to Make Coney Chili Mac Casserole Recipe
Step 1: Cook the Macaroni
Start by boiling the elbow macaroni in salted water until it’s just al dente—meaning it should be tender but still with a slight bite. This is crucial because the pasta will continue cooking in the oven, and you want to avoid mushy noodles.
Step 2: Brown the Meats
Heat olive oil in a large skillet over medium heat and add the ground beef. Break it apart with a spoon as it cooks and let it brown evenly for about 6 minutes. Then toss in the sliced hot dogs, cooking them alongside the beef for an additional 2 minutes to meld those flavors together.
Step 3: Sauté Aromatics
Next, stir in the diced onion and minced garlic. Let them gently soften for around 3 minutes, releasing their natural sweetness and aroma to enhance the chili’s depth.
Step 4: Build the Chili Sauce
Add the tomato sauce, diced tomatoes, and tomato paste right into the skillet, followed by the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Pour in the beef broth, then stir everything together and let it simmer for about 10 minutes, allowing all those fantastic spices to blend thoroughly.
Step 5: Combine the Pasta with the Chili
Once the sauce has thickened slightly, mix the cooked macaroni into the skillet and stir well so every delicious bite is coated in that rich chili mixture.
Step 6: Bake the Casserole
Transfer everything to a greased 9×13-inch baking dish, then sprinkle the shredded cheddar cheese evenly on top. Bake uncovered at 375°F for 20 minutes or until the cheese is bubbly and beautifully melted.
How to Serve Coney Chili Mac Casserole Recipe
Garnishes
Sprinkle freshly chopped green onions over the hot casserole just before serving. This adds a burst of freshness and a delightful crunch that perfectly balances the richness of the cheese and chili.
Side Dishes
This casserole is a meal in itself but pairs wonderfully with simple sides like a crisp green salad, buttery cornbread, or even roasted vegetables to round out your plate and bring some brightness to the table.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with a dollop of sour cream or sliced jalapeños for some smoky heat. It also makes an irresistible potluck option plated alongside crunchy homemade pickles.
Make Ahead and Storage
Storing Leftovers
After enjoying your casserole, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, making for easy lunches or re-heated dinners during the week.
Freezing
If you want to save it for longer, this Coney Chili Mac Casserole Recipe freezes beautifully. Use a freezer-safe container, and it’ll stay fresh for up to 2 months. Be sure to cool completely before freezing.
Reheating
Reheat leftover casserole either in the oven at 350°F until warmed through or in the microwave for a quick fix. If microwaving, cover loosely to retain moisture and heat evenly without drying out the pasta.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional and ideal for holding the sauce, you can substitute with other short pastas like penne or shells if that’s what you have on hand.
Is it necessary to include hot dogs?
Hot dogs add a unique carnival-style twist and extra protein, but you can omit them or replace with extra ground beef if preferred. The dish will still be flavorful and hearty.
Can I make this recipe vegetarian?
To make it vegetarian, swap the ground beef and hot dogs for plant-based alternatives or extra beans like kidney or black beans, and use vegetable broth instead of beef broth.
How spicy is the casserole?
This recipe has a mild to medium heat level with the optional cayenne pepper. You can adjust the heat by adding more cayenne or chili powder according to your taste.
Can I prepare this dish in advance?
Yes, this recipe is perfect for making ahead! Assemble it up to the baking step, then refrigerate the casserole for up to 24 hours before baking. This makes meal prep easy and stress-free.
Final Thoughts
There’s something truly special about the warm embrace of a classic, layered comfort dish like this Coney Chili Mac Casserole Recipe. It brings both familiar flavors and a dash of fun with its hot dog twist, making it an absolute gem for family dinners or casual gatherings. I encourage you to dive into this flavorful adventure and enjoy the smiles it brings to your table!
Print
Coney Chili Mac Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Coney Chili Mac Casserole is a hearty and comforting American dish that combines elbow macaroni, ground beef, and sliced hot dogs in a flavorful chili tomato sauce, topped with melted cheddar cheese and garnished with fresh green onions. This casserole offers a unique twist on classic chili mac, making it a perfect, crowd-pleasing main course for family dinners or potlucks.
Ingredients
Pasta
- 12 ounces elbow macaroni
Meat and Sausage
- 1 pound ground beef
- 1/2 pound hot dogs, sliced into rounds
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
Tomato and Chili Sauce
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
Seasonings and Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids
- 1 cup beef broth
- 1 tablespoon olive oil
Toppings and Garnish
- 2 cups shredded cheddar cheese
- 1/2 cup chopped green onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F to get it ready for the casserole baking step later.
- Cook Macaroni: Bring a large pot of salted water to a boil, add the elbow macaroni, and cook it according to the package directions until al dente. Drain well and set aside to prevent overcooking during baking.
- Brown Meat and Hot Dogs: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 6 minutes. Then stir in the sliced hot dogs and cook for 2 more minutes to integrate their flavor.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet and sauté until softened and fragrant, about 3 minutes, stirring frequently to avoid burning.
- Add Sauce and Spices: Stir in tomato sauce, diced tomatoes, tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper if using, salt, black pepper, and beef broth. Bring the mixture to a simmer and cook for 10 minutes, allowing all the flavors to meld beautifully.
- Combine Pasta and Chili Mixture: Fold the cooked macaroni into the chili mixture, ensuring the pasta is evenly coated with the sauce.
- Assemble Casserole: Transfer the pasta and chili mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with chopped green onions for a fresh, mild onion flavor. Serve warm and enjoy!
Notes
- You can add a can of drained kidney beans or black beans for extra protein and texture.
- For a spicier kick, top the casserole with pickled jalapeños before serving.
- This dish reheats very well and can be prepared ahead of time for easy weeknight dinners or meal prep.
