Steak and Shake Chili Mac Recipe (Copycat)
I have been making comfort food for years, and this copycat recipe brings back memories of late-night trips to Steak n Shake with friends. The combination of hearty ground beef, tender noodles, and that signature tangy flavor makes this dish a winner every time.
This steak and shake chili mac recipe captures all the flavors you love from the restaurant, but you can make it right in your own kitchen tonight.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tbsp ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp white vinegar
- 2 cups elbow macaroni or spaghetti (broken into pieces)
- 1½ cups shredded cheese (cheddar works best)
- 3 cups beef broth
- 1 tbsp brown sugar
Instructions
Step 1: Brown the Ground Beef
Heat a large pan over medium-high heat and add the ground beef. Break it up with a spoon as it cooks, making sure to brown it evenly. This should take about 6-8 minutes until the beef is no longer pink. Drain any excess liquid from the pan to keep your chili mac from getting too watery.
Step 2: Cook the Onions and Garlic
Add the diced onions to the same pan with the cooked beef and stir them together. Cook for about 4-5 minutes until the onions become soft and translucent. Add the minced garlic and cook for another minute, stirring constantly so it doesn't burn. The smell will tell you when it's ready.
Step 3: Add the Liquid Ingredients
Pour in the diced tomatoes, tomato sauce, ketchup, Worcestershire sauce, and beef broth. Stir everything together and bring the mixture to a gentle boil. This creates the base for your shake chili that will simmer and develop all those rich flavors.
Step 4: Season and Simmer
Add the chili powder, salt, pepper, brown sugar, and white vinegar to the pan. The vinegar gives it that signature Steak n Shake tang that makes this copycat recipe taste just like the original. Let everything simmer on low heat for 15 minutes, stirring occasionally to prevent sticking.
Step 5: Cook the Noodles
Add the uncooked macaroni or broken spaghetti pieces directly to the pan. Stir well and let it simmer for another 10-12 minutes until the noodles are tender. Keep stirring every few minutes to make sure the pasta cooks evenly and doesn't stick to the bottom of the pan.
Step 6: Add Beans and Cheese
Stir in the drained kidney beans and let them warm through for 2-3 minutes. Remove the pan from heat and sprinkle the shredded cheese over the top. Let it rest for a few minutes, then stir gently until the cheese melts and creates that creamy consistency you want.
Recipe Notes
- Let it rest before serving: The chili mac tastes better after sitting for 5-10 minutes because it gives the flavors time to mix together and the sauce thickens up nicely.
- Don't skip the vinegar: This ingredient is what makes the difference between regular chili and the signature Steak n Shake flavor that people love.
- Watch the liquid consistency: If your chili mac looks too thick while cooking, add more beef broth one cup at a time until you get the right consistency.
- Use fresh garlic when possible: Fresh garlic gives a much better flavor than garlic powder, and it only takes a minute to mince it up.
- Save leftovers properly: This dish keeps well in the fridge for up to a week and actually tastes even better the next day when the flavors have had time to blend.
"The secret to great chili mac is patience - let each ingredient do its job. Brown the meat well, let the onions get soft, and give those spices time to bloom. That's how you get the kind of flavor that makes people ask for seconds."
- Marcus Samuelsson, Chef & Restaurateur
Nutrition Facts (Per Serving)
- Calories: 485
- Protein: 28g
- Fat: 18g
- Carbs: 52g
- Sugar: 8g
- Cholesterol: 75mg
- Sodium: 920mg
Secret Tips for Making This Recipe
I have made this copycat steak and shake chili mac dozens of times, and these two tips always make the difference between good and fantastic.
- Balance the sweet and tangy flavors: Steak n Shake chili has a slight sweetness that comes from the brown sugar and ketchup, but the vinegar cuts through it perfectly.
- Brown steak well: Another trick is to let the beef brown really well before adding anything else.
- Cook spices early: Add chili powder and paprika right after browning beef to deepen flavor.
- Simmer longer: Let it cook low and slow for 30–60 minutes to thicken and blend flavors.
- Fresh toppings: Finish with onions, cheese, or crackers for crunch and balance.
Best Side Dishes to Serve With
When I make this chili mac at home, these sides always get eaten up quickly by my family.
1. Cornbread
Nothing beats warm, buttery cornbread with chili mac. The sweet corn flavor pairs perfectly with the savory chili, and it's great for soaking up any extra sauce in your bowl.
2. Simple Green Salad
A fresh salad with lettuce, tomatoes, and ranch dressing helps balance out the richness of the chili mac. The cool, crisp vegetables are a nice contrast to the warm, hearty dish.
3. Garlic Bread
Toasted bread with butter and garlic is always a hit with this meal. It's easy to make and gives you something to dip in the chili or just eat on the side.
How to Pick the Right Ground Beef
The type of ground beef you choose can make or break this recipe, so here's what I look for every time.
- Go for 80/20 ground beef: This gives you enough fat for flavor but not so much that you're draining grease for minutes. The fat helps carry all the spices and keeps the meat tender.
- Buy fresh, not frozen: Fresh ground beef browns better and has a better texture in the final dish. Frozen beef tends to release more water, which can make your chili mac watery.
- Look for bright red color: Good ground beef should be bright red, not brown or gray. If it looks dull, it's been sitting too long and won't taste as good.
- Check the sell-by date: Always buy ground beef that's well within its sell-by date. This ensures you get the best flavor and safety for your family.
- Consider grinding your own: If you have a meat grinder, grinding your own chuck roast gives you the freshest possible beef and you control exactly what goes into it.
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FAQs
1. Can I Make this in a Slow Cooker?
Yes, you can make this in a slow cooker. Brown the beef and onions first, then add everything except the cheese to your slow cooker. Cook on low for 6 hours, add the cheese in the last 30 minutes, and stir until melted.
2. What if I Can't Find Kidney Beans?
If you can't find kidney beans, you can use pinto beans or black beans instead. Both work well in this recipe and give you that hearty texture you want in a good chili mac.
3. How Do I Store Leftovers?
Keep leftovers in the fridge for up to a week in an airtight container. To reheat, add a splash of broth or water and warm it slowly on the stove, stirring often.
