Cheesy Chili for a Crowd

A crowd-feeding chili mac that combines two American comfort food classics into one cheesy, family-friendly bowl. Two pounds of ground beef and a can of kidney beans make a chunky chili base, while melted process cheddar transforms it into a creamy, kid-pleasing sauce that clings to pasta.

The process cheese is the structural move here, not just a flavor add-on. Real shredded cheese can separate when heated in an acidic tomato base, leaving you with a greasy, broken sauce. The emulsifiers in process cheese keep everything smooth and glossy.

The 10-minute simmer is enough to marry the spices into the tomato base while keeping the beef from overcooking. Longer cooking doesn’t add anything once the beef is browned and the beans are already cooked from the can.

Serving over pasta instead of stirring the pasta in is the practical move for a crowd. Guests can take exactly the chili-to-pasta ratio they prefer, and leftover chili stays separate from leftover pasta in the fridge.

Kitchen Tips

• Brown the beef in batches if your Dutch oven isn’t large enough for two pounds. Crowded meat steams gray instead of browning for flavor.

• Drain the fat thoroughly after browning. Otherwise the finished chili tastes greasy under the cheese.

• Stir the cheese in over low heat. Boiling temperatures can break the cheese sauce, especially when added to an acidic tomato base.

• Use small pasta shapes like elbows, shells, or rotini. The chili clings better to ridged shapes than to smooth spaghetti.

Variations

• Add a chopped green bell pepper with the onion for added vegetable.

• Top each bowl with sliced jalapeños, sour cream, and chopped green onions for a loaded-chili bar.

• Substitute pepper jack cheese spread for added kick.