Steak n Shake Chili Mac Recipe (Delicious Chili You’ll Have)

Steak n shake chili mac recipe is one of those meals I keep thinking about after the plate is empty. This chili is made with that classic Steak ’n Shake style chili beef and tangy chili sauce that sticks to every bite of mac.

Back in high school, me and my best friend used to sit for hours sharing chili mac and crackers, talking about nothing and everything. Years later, she moved back from Alabama and invited me at Steak n Shake.

One spoon of the chili and all those memories came back fast. She laughed and said, “You know you can make this at home too.” That line stayed with me.

I went home, tried, failed once, then got the recipe right. This copycat Steak n Shake chili mac recipe brings that same taste, same comfort, but cooked slow in your own kitchen.

It’s rich, beefy, and simple. No fancy steps. Just real chili, real mac, real comfort food. You can serve this hot with elbow macaroni and shredded cheese. You can also enjoy it with crackers or garlic bread on the side.

Why This Steak and Shake Chili Mac is Better Than The Restaurant Version?

This homemade Steak ’n Shake chili mac wins because it’s cooked slow and cared for. Restaurants work fast. At home, the chili gets time to build flavor. That makes a real difference in taste and texture.

The beef is fresh and cooked gently, so it stays soft instead of crumbly. The seasoning blends into the meat instead of sitting on top. The chili turns thicker, richer, and more balanced than what you usually get in a bowl across the counter.

Here’s what really sets it apart:

1. You control the spice level, so it never tastes too sharp or flat
2. The chili simmers longer, which deepens the beefy flavor
3. The sauce coats the pasta instead of sliding off
4. You can adjust chili-to-mac ratio for your bowl
5. It tastes just as good the next day, sometimes better

Steak n Shake Chili Mac Ingredients

2 pounds ground beef (80/20) – I use this beef because the fat keeps the chili moist while it cooks slow. Lean beef dries out fast, but 80/20 gives that rich, soft texture that makes this chili taste full and hearty.

2 cans French onion soup – This soup adds deep onion flavor and the right salt level without extra work. It helps build that classic Steak ’n Shake chili taste and saves time since everything is already blended smooth.

1 can tomato sauce (15 oz) – Tomato sauce holds the chili together and gives it that smooth, thick base. It balances the beef and spices so nothing tastes sharp or too heavy in one bite.

4 cans light kidney beans – I rinse these well so the chili tastes clean and fresh. The beans add body and help stretch the chili while keeping the texture soft, not gritty or mushy.

2 cups cola – I use Pepsi because it adds a mild sweetness and dark color. You don’t taste soda, but it helps balance spice and gives the chili that deep, slow-cooked flavor.

2 cups water – Water keeps the chili from getting too thick too fast. It lets everything simmer longer so the flavors blend together instead of sticking or burning at the bottom.

3 tablespoons chili powder – This is the main flavor builder. It brings that familiar chili taste that makes this dish feel like real Steak ’n Shake chili instead of just beef with sauce.

1 tablespoon ground cumin – Cumin adds warmth and a slow heat that sits in the background. It deepens the flavor without making the chili taste spicy or overpowering.

1 tablespoon granulated garlic – Granulated garlic spreads evenly through the chili. It gives a strong garlic flavor without chunks, making every bite taste the same and well seasoned.

1 tablespoon granulated onion – This adds onion flavor without texture. It blends smoothly into the chili and supports the beef instead of standing out or feeling sharp.

1 tablespoon black pepper – Black pepper adds mild heat and balance. It sharpens the flavor just enough so the chili doesn’t taste flat or heavy.

1 teaspoon paprika – Paprika gives the chili its deep red color and a light smoky taste. It helps the chili look and taste richer without adding heat.

1 teaspoon salt – Salt pulls all the flavors together. I use pink salt, but regular salt works fine. It makes the beef, beans, and sauce taste complete.

¼ teaspoon allspice – This small amount adds depth without being noticeable. It rounds out the chili flavor and makes it taste more layered.

¼ teaspoon turmeric – Turmeric adds color and a mild earth taste. It supports the spices without changing the classic chili flavor.

¼ teaspoon cayenne pepper – This gives a gentle kick. It’s not meant to burn, just enough to warm the back of your throat.

1 tablespoon cocoa powder – Cocoa deepens the chili and gives it a rich, dark flavor. You won’t taste chocolate, but you’ll notice how full the chili feels.

½ teaspoon cornstarch – Cornstarch thickens the chili near the end. It helps the sauce cling to the pasta instead of sliding off.

Small sprinkle cinnamon – This is optional and very light. It adds warmth and blends with the cocoa to deepen the chili flavor.

Small sprinkle extra garlic – Just a pinch at the end boosts aroma and flavor without overpowering the chili.

How To Make Steak n Shake Chili Mac Copycat

Step 1 — Prepare the Meat Base

Place the 2 pounds of 80/20 ground beef into a large pot or deep pan. If the meat is packed tightly, break it apart slightly by hand so it cooks evenly. Set the pot over medium-low heat and allow the meat to begin cooking without adding oil.

Step 2 — Add Dry Seasonings to the Beef

While the beef is cooking, add the chili powder, cumin, granulated garlic, granulated onion, black pepper, paprika, salt, allspice, turmeric, cayenne pepper, and cocoa powder directly onto the meat. Begin mixing immediately so the seasonings coat the beef evenly as it browns.

Step 3 — Brown the Beef

Continue cooking the seasoned beef over medium-low heat, stirring every minute or so. Let it brown for about 2 to 3 minutes, allowing some fond to form on the bottom of the pot. The oil released from the beef is left in the pot for flavor, though it can be drained if preferred.

Step 4 — Add Beans, Sauce, and Cola

Once the beef is browned, add the drained kidney beans, tomato sauce, and 2 cups of cola. Stir thoroughly to combine everything evenly. The mixture will begin to resemble Steak ’n Shake–style chili at this stage.

Step 5 — Incorporate French Onion Soup and Water

Pour both cans of French onion soup into the pot. Add 2 cups of water, using it to rinse out any remaining residue from the soup cans before discarding them. Stir well to fully combine all liquids with the meat mixture.

Step 6 — Bring to a Boil and Simmer

Increase the heat until the chili comes to a light boil. Once boiling, reduce the heat to a low simmer. Leave the pot uncovered and allow the chili to simmer for about 1½ hours. Stir every 15 to 20 minutes to prevent sticking or scorching at the bottom.

Step 7 — Thicken and Final Seasoning

After the chili has been simmering, add ½ teaspoon cornstarch directly into the pot and stir well. Add a very light sprinkle of cinnamon and a small sprinkle of additional garlic. Avoid over-seasoning, as the chili will continue to develop flavor as it rests.

Step 8 — Final Simmer and Rest

Continue simmering on low heat, stirring regularly. After about 1 hour total simmer time, the chili will thicken noticeably. Taste and adjust seasoning only if necessary. Turn off the heat and allow the chili to rest so all flavors come together fully.

Step 9 — Serving the Mac Chili

The chili is served Steak ’n Shake–style with optional sports peppers, parmesan romano cheese, and crackers. This chili is intended as the base used for Steak ’n Shake chili mac when served over pasta.

Secret Tips for Best Steak ’n Shake Chili Mac

• Let chili rest before serving
• Don’t rush the simmer
• Use 80/20 beef only
• Stir often to avoid burning
• Add mac only when serving
• Taste after resting, not before

Steak n Shake Chili Mac vs Chili 5-Way

Steak n Shake chili mac and chili 5-way may look similar, but they eat very different. Chili mac mixes tender macaroni right into the chili, so every bite is thick, beefy, and filling. The pasta soaks up the sauce, making it richer and more comforting.

Chili 5-way, on the other hand, layers chili over spaghetti and adds beans, onions, and shredded cheese on top. The noodles stay separate, and the texture is lighter with more contrast.

Chili mac feels heavier and smoother, made for one-bowl comfort. Chili 5-way feels more layered and fresh, with toppings standing out. If you want a creamy, stick-to-your-ribs meal, chili mac wins. If you like sharp toppings and lighter bites, chili 5-way fits better.

What To Serve with This Steak and Shake Chili

Garlic Bread – Warm garlic bread works great with chili mac because it catches every bit of sauce left in the bowl. The crispy edges and soft center give you something to scoop with, not just eat on the side.

Side Salad – A simple salad with lettuce and light dressing helps cut through the heavy chili. It adds a fresh bite and keeps the meal from feeling too rich all at once.

Cornbread – Soft cornbread brings a slight sweet taste that pairs well with chili. I like it warm with a little butter so it melts and balances the savory beef.

Pickles – Pickles add crunch and a sharp bite that wakes up your taste buds. One or two on the side helps break up the richness of the chili mac.

Coleslaw – Cold coleslaw gives a creamy, cool contrast to the hot chili. The mix of crunch and smooth dressing makes each bite feel fresh again.

Steak n Shake Chili Mac FAQs

What pasta works best?
Elbow macaroni works best because it holds the chili well and keeps the right bite without falling apart.

Can I cook it in a slow cooker?
Brown the beef first, then move everything into a slow cooker. Cook on low for about six hours, stirring once or twice if possible.

Why use cola in chili?
Cola adds depth, color, and balance. It softens the spice and helps create that smooth, dark chili taste without any soda flavor.

Can I use dark kidney beans?
Dark kidney beans work fine and won’t change the taste much. Light beans are closer to the classic look, but both cook the same.

Do kids like this recipe?
Most kids enjoy it when the spice is kept low. The pasta and beef make it familiar and filling without strong heat.

How long does it last in the fridge?
Stored in a sealed container, the chili stays good for up to four days. Keep the pasta separate so it doesn’t soak up sauce and turn soft.

Can I freeze the chili?
The chili freezes very well without pasta. Let it cool first, then freeze in portions. It keeps its taste and texture for about three months.

Steak n shake chili mac recipe is one I keep coming back to. It feels warm, filling, and honest. I make it when I want comfort food that really hits. Cooking it at home gives me control and pride. I hope you try this recipe and enjoy it like I do.

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