Bowl of Chili Mac with melted cheese and fresh parsley, with pasta, beans, and tomatoes in a rich sauce.
Print Pin

chili mac (freezer pleaser dinner easers)

Course Main Course
Cuisine American
Keyword Beef Chuck, Chili Mac, Freezer Meal, Freezer Pleaser Dinner Easers, Instant Pot
Prep Time 25 minutes
Cook Time 35 minutes
Servings 6 servings

Equipment

  • Instant Pot 6 qt. or larger
  • OR Crock Pot (slow cooker)
  • gallon freezer bags
  • snack size bags
  • quart size bags
  • Measuring spoons
  • cutting board and knife
  • sharpie and labels

Ingredients

Spice Mix (snack bag)

  • 2 tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt

Protein (quart bag)

  • 1 1/2 lbs. beef chuck, cut into 1 1/2" chunks
  • 15.5 oz. canned dark red kidney beans, drained but not rinsed
  • 2 tsp. vegetable oil
  • 2 tsp. spice mix (from above)

Veggies + Base

  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 1 14.5 oz. can of diced tomatoes

Add-Later Items

  • 1 1/2 cups elbow macaroni
  • 1 cup shredded cheddar cheese
  • fresh parsley, sliced scallions, etc. for garnish

Instructions

Freezer Kit Assembly

  • Mix all spices; seal in snack-size bag labeled “Chili Mac Spice.”
  • Toss beef with 2 tsp. vegetable oil and 2 tsp. of the spice mix. (Optional: You can sear the outside of the beef before freezing; just make sure it’s well cooled before adding to a plastic bag.)
  • Place beef into a quart bag; flatten, seal, and label "Beef for Chili Mac."
  • Place onion, bell pepper, and tomatoes into a separate quart bag. Flatten, seal, and label "Veggies for Chili Mac."
  • Put the bags containing the spice mix, beef, and veggies into a 1 gallon zip top freezer bag.
  • Label: “Chili Mac (Beef Chuck) — Add 1 1/2 cups broth. IP 35 min HIGH, quick release. Stir in pasta and cheese. SAUTE mode 8-10 minutes until pasta is cooked. "
  • Optional for full kit to be prepared in a couple of weeks or less: Measure 1 1/2 cup elbow pasta into a small bag or container and label "Pasta for Chili Mac." Measure 1 cup shredded cheddar cheeses into a snack sized freezer bag and label, "Cheese for Chili Mac." Place both in a larger plastic bag, a small box, or a paper lunch bag labeled, "CHILI MAC" and store in refrigerator until cooking day.

Cooking Day — Instant Pot (From Frozen)

  • Add frozen beef, veg, and spice mix to Instant Pot.
  • Add 1 1/2 cups broth or water.
  • (Optional: If you want more flavor and have time, sear beef cubes in the pot first before adding the rest — but it’s not required for safety.)
  • Pressure cook 35 minutes on HIGH.
  • Quick release.
  • Stir in pasta → simmer on Sauté mode 8–10 minutes, until pasta is cooked.
  • Add shredded cheese; stir until melted.

Cooking Day — Instant Pot (From Thawed)

  • Add thawed beef, veg, and spice mix to Instant Pot.
  • Add 1 1/2 cups broth or water.
  • (Optional: Sear beef in the Instant Pot on Sauté before adding remaining ingredients.)
  • Pressure cook 30 minutes on HIGH.
  • Quick release.
  • Stir in pasta → simmer on Sauté mode 8–10 minutes, until pasta is cooked.
  • Add shredded cheese; stir until melted.

Cooking Day — Crock Pot (From Thawed Only)

  • Add thawed beef, veg, and spice mix to Crock Pot.
  • Add 1 1/2 cups broth or water.
  • (Optional: Sear beef before adding for more flavor.)
  • Cover and cook on LOW for 7–8 hours OR on HIGH for 4–5 hours, until beef is tender.
  • Stir in pasta during the last 30 minutes of cooking.
  • Stir in shredded cheese just before serving.
  • Note: For food safety, do not cook beef from frozen in a Crock Pot.