Transform Baked Beans Into Our Delicious Chili Mac Recipe

For most of us, baked beans are the sweet-and-salty side dish served at smoky summer barbecues. Often poured from a can and simmered until warm, the tender, saucy navy beans become the perfect, tangy complement to grilled hamburgers and juicy hot dogs. Because of their uniquely saucy, barbecue sauce-like flavor, it's hard to imagine them used anywhere else — but for some, like the Brits, baked beans are versatile enough to even have for breakfast. Served on toast, the tangy baked beans are a morning staple and a great way to add flavor and protein to a hearty breakfast.

The versatility of baked beans doesn't just stop at toast. The sweet, tangy, tomato-based sauce can also be transformed into a childhood classic with just a few extra ingredients. Chili mac, the saucy, macaroni-filled chili every kid looks forward to having, is made even easier by using a can of baked beans to start. Packed with spices, brown sugar, and tomato sauce, the baked beans do all the heavy lifting, filling the chili mac with flavor and texture. A fresh way to use up a can of baked beans that doesn't involve firing up the grill or making any toast, this super-simple baked bean chili mac is a dinnertime classic in the making.

For this recipe, you'll just need ground beef (we recommend buying a lean beef to save yourself from draining any grease), tomato sauce, water, elbow macaroni, and some oil for browning the meat. You'll also need a can of baked beans. You can use any brand, but we recommend opting for a recipe that lists tomato sauce in the ingredients list and avoiding any that have extra brown sugar, which would make the chili too sweet.

Heat the oil in a pot or Dutch oven over medium heat.

Add the ground beef.

Crumble and cook until browned, about 5 minutes.

Add the tomato sauce and baked beans and stir to combine.

Add the water and elbow macaroni and bring to a boil. Boil for 10 minutes, or until the macaroni is cooked to al dente. Stir often to avoid sticking.

Serve warm.

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Most baked beans you'll find in American grocery stores include brown sugar, maple syrup, or molasses, which is what gives them the uniquely tangy, mildly sweet flavor reminiscent of barbecue sauce. Because this is the most common type of baked bean sold in grocery stores, we designed the recipe to utilize the sweetness, adding extra tomato sauce for balance. The truth is, though, that American baked beans are always going to be a little sweet, and the easiest way to make this chili mac less sweet is by purchasing a can labelled as British baked beans — often sold in turquoise cans — which don't contain brown sugar and are more savory.

If you can't find British-style baked beans and still want to make a version of this chili mac at home, you can still easily temper the sweetness by adding a few extra spices. Chili powder, paprika, and even a pinch of cayenne will add a mild heat that masks the sweet flavor. You can also add a squeeze of tomato paste for depth, a splash of red wine vinegar to neutralize the sugar with acid, or simply a pinch of salt to make the sauce just a little more savory.

This recipe is an especially good way for vegetarians to enjoy chili mac. To make this vegetarian, simply omit the ground beef and buy a vegetarian can of baked beans. Because baked beans are traditionally made with bacon or pork as a base ingredient, it is important to find a can labelled specifically as vegetarian (both Bush's and Heinz make vegetarian options). Then, follow the recipe as directed, first adding the beans instead of browning any beef. For flavor, add vegan Worcestershire sauce and a spoonful of chili powder.

If you're missing the meaty, crumbly texture of classic chili mac, you can also use soyrizo, lentils, or plant-based beef alternatives to replicate it. If using soyrizo or a plant-based meat like Beyond Meat, crumble and brown as written in the recipe. If using lentils, add ½ cup with the macaroni and 1 ½ cups of water, then boil until tender. The water will be absorbed, leaving you with a similar texture to the ground beef version of the chili mac.

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