Soups & Stews
This Kraft chili recipe transforms a pantry staple into a hearty, one-pot meal that delivers restaurant-quality comfort in just 20 minutes. I developed this version after realizing how quickly Kraft Dinner could become the backbone of a rich, creamy chili when paired with the right proteins and seasoning.
The secret lies in balancing the cheesy, slightly tangy base with savory ground beef and warming spices—no complicated techniques required.
What makes this recipe special is its versatility and speed. You’ll start with ground beef and onions, then add Kraft Dinner’s signature powdered soup mix along with beans and broth for depth.
The result is a chili that’s creamy without being heavy, with just enough kick from chili powder and garlic to satisfy even the pickiest eaters. It’s the kind of dish that feels indulgent but comes together faster than takeout.
By the time you serve it, you’ll have a steaming pot of chili with tender beef, soft beans, and a velvety sauce that clings to every spoonful.
The texture is rich but not greasy, and the flavor is a perfect blend of cheesy, savory, and slightly sweet—ideal for chilly evenings or game day gatherings. This isn’t just a shortcut; it’s a foolproof method for chili that tastes like it simmered all day.
Pair it with cornbread or crackers for the full experience, or let it cool slightly for easy meal prep. The best part? Every ingredient plays a role, and the leftovers taste just as good the next day. Let’s get cooking—this chili is about to become your new weeknight staple.
Ingredients for kraft chili
Pantry staples and a few key ingredients turn Kraft Dinner into creamy chili magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | Lean or regular, finely chopped |
| Yellow Onion 🧅 | 1 medium | Diced, about 1 cup |
| Kraft Dinner Macaroni & Cheese Mix 🍝 | 1 package | Regular or cheesy variety |
| Canned Black Beans 🥫 | 1 can (15 oz) | Drained and rinsed |
| Canned Kidney Beans 🥫 | 1 can (15 oz) | Drained and rinsed |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube or canned |
| Chili Powder 🌶️ | 1 tbsp | Adjust for heat preference |
| Garlic Powder 🧄 | 1 tsp | Fresh garlic if available |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For browning beef |
| Water 💧 | 1 cup | Hot for mixing |
The ground beef is your flavor foundation. Regular or lean works—just break it up into small pieces with your hands before cooking. Walmart or Costco usually have the best prices for bulk ground beef, and the pre-packaged 1-lb bags save time. If you're using lean, add a splash of water to the pan to keep it from drying out. The Kraft Dinner mix is the secret weapon here—don't skip the cheesy variety if you want that extra richness. The canned beans? Great Northern or pinto work just as well, but kidney beans add that classic chili texture. Drain and rinse them well to cut down on sodium.
No beef broth? Chicken broth or even water in a pinch keeps it working. Short on chili powder? Substitute smoked paprika plus a pinch of cayenne for depth. The tomato paste can be the squeeze tube kind from Trader Joe's—it's perfect for small batches and lasts forever. Fresh garlic is ideal, but the powdered version is a solid backup. Want to stretch this further? Add a second can of beans or swap in some corn. The Kraft mix already has salt, so taste before adding extra—you might not need it.
This chili reheats beautifully—honestly tastes better the next day as flavors meld. Keeps for 4-5 days in the fridge, freezes for 3 months. I double the batch and freeze half for lazy nights. For serving, a sprinkle of fresh parsley or green onions adds brightness. Leftovers make killer nacho toppings too—just warm and top with tortilla chips.
Why You'll Love This Recipe
- Pantry Magic: I swear, this chili comes together with stuff you already own. No fancy spice blends—just brown the beef with onion, dump in the mac and cheese mix for that instant umami punch, and let the beans do the rest. Honestly, it’s the kind of meal that makes me feel like a hero when I’m too tired to shop.
- Cheesy Beefy Boom: The Kraft mix isn’t just for kids’ lunches—it adds this unexpected depth when simmered with ground beef and beans. That salty, cheesy richness cuts through the earthiness of the kidney beans, and the onions caramelize right into the sauce. Between us, it’s the kind of flavor that makes people ask, “What’s in this?”—then immediately want seconds.
- Leftover Lockdown: This chili begs to be made in bulk. The texture holds up for days, and the flavors actually get better as it sits—like a slow-cooked secret. I portion it into containers on Sundays, and by Wednesday, it’s still the star of my lunch. Plus, it reheats like a dream, no soggy pasta in sight.
- Budget Winner: Ground beef, canned beans, and a box of mac and cheese? That’s $10 for a meal that feeds four. I’ll be real: my grocery budget always breathes easier after making this. It’s the kind of dish that turns “what’s for dinner?” panic into a cheap, filling victory lap. (Yes, even on a Tuesday night.)
Step-by-step instructions for Kraft chili recipe
Here's how to turn simple pantry staples into a rich, creamy chili that's ready in under 20 minutes.
Brown the Ground Beef
Heat the 1 tablespoon olive oil in a large pot over medium-high heat until shimmering. Add the 1 pound ground beef and break it apart with a wooden spoon, cooking until it loses its raw color and begins to brown—about 5-6 minutes. You want the beef to develop a rich, meaty flavor, so don't rush this step.
As the beef cooks, use a slotted spoon to remove any excess fat that rises to the top, leaving you with about 1-2 tablespoons of rendered fat in the pot. This fat will help create a creamy texture later. Once the beef is fully browned, drain any excess liquid from the pot, leaving the beef behind.
Sauté the Onion and Add Seasonings
In the same pot, add the diced yellow onion and cook over medium heat for 3-4 minutes until softened and translucent. You'll notice the onions release their moisture and then begin to caramelize slightly at the edges—that's when you know they're ready.
Reduce the heat to medium-low and stir in the 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon garlic powder, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the spices are fragrant. This step builds the flavor foundation for your chili.
Combine Everything for Creamy Texture
Add the 1 cup beef broth, 1 can drained black beans, 1 can drained kidney beans, and the 1 package Kraft Dinner Macaroni & Cheese Mix to the pot. Stir everything together thoroughly, making sure the macaroni and cheese mix is fully incorporated and begins to dissolve slightly in the liquid.
Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. Let it simmer for 10-12 minutes, stirring occasionally, until the macaroni and cheese mix has thickened the chili into a creamy, hearty consistency. You'll see the chili coat the back of a spoon and hold its shape.
Finish with Water and Adjust Consistency
Pour in the 1 cup hot water and stir well. The water helps create that signature creamy texture while balancing the richness of the chili. Taste and adjust the seasoning if needed—add a pinch more salt or chili powder if desired. The chili should be thick but still spoonable, with a velvety texture that coats your spoon.
Let the chili sit off the heat for 2-3 minutes to allow the flavors to meld together. Serve immediately with your favorite toppings like shredded cheese, sour cream, or chopped green onions. This chili delivers all the comfort of a classic recipe with minimal effort—perfect for busy weeknights!
Pro Tips For Making Kraft Chili
- Brown the Beef Right: DESCRIPTION: Don’t just toss in raw ground beef—break it up into small chunks first, then sear it in a dry skillet over medium-high heat until it loses its pink color. I learned this the hard way: skipping this step leaves your chili tasting raw and greasy, no matter how much you stir later.
- Drain and Rinse Beans: DESCRIPTION: Open those canned beans, dump them into a colander, and give them a quick rinse under cold water. The starchy liquid clinging to them thickens the chili into a gluey mess—trust me, you’ll regret skipping this if you’ve ever had Kraft chili turn into a paste.
- Simmer, Don’t Boil: DESCRIPTION: Once everything’s in the pot, keep the heat low enough that you’re barely seeing bubbles. Boiling burns off the cheesy flavor from the macaroni mix and makes the onions turn bitter. I was skeptical until I tried it—now it’s non-negotiable.
- Stir in Cheese Late: DESCRIPTION: Hold off on adding the macaroni mix until the very end, when the beans and beef are already cooked. Stir it in just until melted—this keeps the texture creamy without turning the whole dish into a thick, gummy blob. (Yes, even if you’re impatient like me.)
Essential equipment for great kraft chili
Large Pot or Dutch Oven
Start with a large, heavy-bottomed pot or Dutch oven—I swear by my Lodge 5.5-quart Dutch oven for even heat distribution and easy cleanup. The deep sides prevent spills when stirring, and the thick base ensures your chili doesn’t scorch.
If you’re cooking for a crowd, a 6-8 quart Dutch oven or Calphalon stainless steel pot works perfectly. Avoid thin, flimsy pots—they’ll warp under heat and make stirring a nightmare. 🔥
Wooden Spoon
A long-handled wooden spoon (I use Oxo Good Grips) is essential for stirring without scratching your pot. Wood distributes heat better than metal and won’t react with acidic ingredients like tomato paste.
Keep it nearby—you’ll be stirring frequently to prevent sticking. Pro tip: Soak it in hot, soapy water for 5 minutes after cooking to remove stubborn chili residue.
Slotted Spoon
Use a slotted spoon (like the Oster Coprates) to remove excess fat from the beef while browning. This step is key for a creamy, not greasy chili. The slots let liquid drain while keeping the beef in the pot.
I also use it to scoop out onions or beans if I want to adjust textures mid-cook. A stainless steel version is best—it won’t warp like plastic.
Measuring Spoons
Precision matters with spices! Invest in a set of stainless steel measuring spoons (I love OXO’s magnetic set) for accurate measurements of chili powder, garlic powder, and salt.
A 1/4 teaspoon too much salt can ruin the balance, while 1/8 teaspoon less might leave it bland. Keep them near your stove for quick adjustments. 💡
Instant-Read Thermometer
While not mandatory, an instant-read thermometer (like ThermoWorks ThermoPop) ensures your chili reaches 165°F for food safety. It’s especially useful if you’re adding leftovers or extra proteins. I check the temp after simmering—if it’s below, a 2-minute boil will do the trick.
Skip this if you’re confident in your timing, but it’s a game-changer for beginners.
Optional: Immersion Blender
For an ultra-smooth texture, blend half the chili with an immersion blender (like Ninja’s 1100-watt model) before mixing it back in. This creates a creamy, almost soup-like consistency without losing the chunky beef and beans.
If you don’t have one, a hand mixer in a blender works too—just transfer a portion at a time. Skip this if you prefer rustic texture.
Nutrition facts
Frequently asked questions
Can I use chicken or turkey instead of ground beef?
Ground chicken or turkey works perfectly—just reduce cooking time by 1-2 minutes since poultry cooks faster than beef. For extra flavor, add 1 teaspoon smoked paprika or a pinch of cumin. The texture will be slightly lighter, but the creamy base from the Kraft mix keeps it rich.
Why does my chili turn out too thin or too thick?
The water-to-Kraft mix ratio is key. For thicker chili, simmer uncovered for 2 extra minutes to reduce liquid. Too thin? Stir in 1 tablespoon cornstarch mixed with 2 tablespoons water and cook for 1 minute until thickened. The Kraft mix absorbs liquid differently based on your pot size—start with 1 cup water and adjust.
Can I make this chili in an Instant Pot or slow cooker?
Yes! For an Instant Pot, brown the beef first, then add all ingredients except water. Pressure cook for 5 minutes on high, then release pressure naturally. For a slow cooker, combine everything (including water) and cook on low for 3-4 hours or high for 1.5 hours. The slow cooker version gets even creamier from the extended simmer.
How can I make this spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Frank's RedHot) after simmering. For depth, include ¼ teaspoon ground chipotle powder with the initial spices. Start small—you can always add more, but you can't remove excess heat. A sprinkle of red pepper flakes on top also adds a kick.
What’s the best way to reheat leftovers?
Reheat in a pot over medium-low heat, stirring frequently to prevent sticking. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. The texture may thicken further—add 1-2 tablespoons water or broth if needed. Leftovers actually taste better the next day as flavors meld!