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Steak ‘n Shake Copycat Chili-Mac Recipe
A real chili-mac is not just regular chili sitting on top of noodles or even mixed in with macaroni elbows. Real chili-mac like you get at Steak ‘n Shake is spicy chili beef sitting on a dollop of spicy ketchup and a pile of pasta.
If you are from the Midwest, you’ll already know that chili-mac doesn’t have much to do with a normal chili recipe. And this copycat recipe based on the Steak N Shake version is definitely a Midwestern chili-mac!
The great thing about this recipe is that you can do loads with it. If you add some beans it is called a 4-way chili mac. Go all the way and add the full list of toppings to get a 5-way chili!
I’ve added some optional topping ideas based on this or you can keep it simple and just serve with saltine crackers and Parmesan cheese, my favorite way.
Do you need to brown the beef first?
Don’t worry that I didn’t brown the meat before adding it to the pan – that’s the way the recipe works best. Simmering raw ground beef is how you get the texture like Steak ‘n Shake.
The simmering can always be extended if you don’t feel the meat is as cooked as you’d like.
You could also boil the beef beforehand but it just seems like extra work to me and you lose all the flavoring from the fat in the beef.
Ingredients
- Ground Beef preferably 73/27 or 80/20
- Ketchup
- Chili Seasoning (I use Williams or Lawry’s)
- Worcestershire Sauce
- Spaghetti Noodles
- Onions (optional)
- Shredded Cheese (optional)
- Red Kidney Beans (optional)
The recipe that this was based on was from Wally’s in Kankakee, Illinois and they used kidney suet. But I’m not a fan! So if you use ground beef with something like 73/27 fat content and don’t drain the fat, you’ll get the same effect. No kidney suet is needed.
How to Make Steak N Shake Chili Mac
- Grab a medium saucepan and add the ground beef, 1 cup of ketchup, chili seasoning, and the Worcestershire sauce. Stir to combine all the ingredients.
- Bring it to simmer over medium-low heat and keep it there for 2 hours. Stirring occasionally.
- Near the end of the 2 hours, cook the spaghetti according to package directions.
- Warm the rest of the ketchup in a small saucepan or in the microwave and add a little extra Worcestershire sauce if you like it tangy.
- Put the spaghetti in a bowl, add the ketchup then top with the beef mixture. Add any of the optional toppings that you chose.
- Serve with saltine crackers and grated Parmesan cheese.
Use two teaspoons of Worcestershire sauce to each ½ cup of tomato ketchup to get the best ratio to make more of the special chili sauce. You can also use bottled chili sauce if you like, but it won’t be as close.
What about adding water to the recipe?
There’s no need to use water to boil the ground beef first. There is enough fat in the beef and enough liquid in the ketchup and Worchestershire sauce to cook with.
I’ve only ever used water once and that was when I’d left the pan a little too long without stirring and things had dried a little! So just keep stirring periodically and the fat from the meat should do the job.
How do you store leftover chili mac beef?
If you want to batch cook the chili, you can let it cool and store it in the refrigerator in an airtight container. Use the microwave to reheat it. You could also use it with tortilla chips as a great appetizer or snack.
I usually make fresh spaghetti for serving leftovers, but you can easily reheat leftover noodles by running them under some hot water for a few minutes. Just make sure you drain it well, it won’t have as much starch as the first time around.
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Copycat Steak N Shake Chili-Mac
Equipment
Ingredients
- 1 pound Ground Beef preferably 73/27 or 80/20
- 1 cup Ketchup plus additional to top noodles when plating
- 1 package Chili Seasoning Mix I use Williams or Lawry’s
- 4 tablespoons Worcestershire Sauce
- 16 ounces Spaghetti Noodles
- Onions diced, optional
- Shredded Cheese optional
- Red Kidney Beans optional
Instructions
- Add ground beef, 1 cup ketchup, chili seasoning, and Worcestershire sauce in a medium saucepan. Bring to a simmer over medium-low heat. Simmer 2 hours. Stirring occassionally.
- Cook spaghetti near the end of simmering time.
- Warm extra ketchup in a microwave or a small saucepan. Additional Worcestershire sauce can be added to the ketchup if desired.
- Place spaghetti into a bowl, top with ketchup and beef mixture. Sprinkle any additional toppings you want.
- Serve with saltine crackers and grated Parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Perfect recipe cheat… taste just like steak and shake. I moved to Arizona and can’t get chili Mac’s here.
Hi Barbara!
I’m so glad you like this recipe! I worked on this recipe for ages when I was in Mississippi and had no access to one, and it was the one thing I missed. Thanks for stopping by again a leaving a review!
This was amazing!! It was spot on in taste. We did go to the extent of ordering Brooks ketchup and added a bit of cumin. Total success!! It was soooo gooood! Thank you so much!
We are so happy this worked out perfectly for you! Tracking down Brook’s was certainly going for the prize! Adding a touch of cumin sounds like it might have been the chef’s kiss!
Thanks for stopping by to let us know and leaving 5 stars!!
This absolutely scratched an itch I’ve had since the restaurants in my area closed. It’s been my favorite dish from there for more than 30 years and I’m so happy that I can make this at home.
Hi Nathasha!
I’m happy you found it too and even happier that it took care of your itch! I know what it’s like to really want real chili-mac and there is none to be found anywhere! THanks for visiting to let me know!
Brooks makes chili seasoning and chili beans…since the comment was made that S&S used that ketchup do we think maybe they used the seasoning as well?
Hi Lisette!
You could sure try the chili seasoning and beans. I don’t use any beans when I make mine, I serve them on the side for anyone that wants to make it a chili 3-way instead.
Cheers!
I had some left over chili I made a few days ago (with meat & beans already added). It wasn’t quite enough for a meal so I tried this recipe. Adding the simmered ketchup & Worcestershire sauce over the noodles, then the leftover chili was darn close to the original S&S chili-mac. I can’t wait to try this again with your recipe & BROOKS ketchup!
Hi Beverly!
I’m excited to know that this can be made with leftover chili! I’ve never tried it, but I am sitting on about 4 gallons from our Super Bowl party in the freezer. I’m afraid I’d need to order in some Brook’s ketchup, I have yet to see it in these parts. Thanks for visiting and sharing!
So just to be clear. You do not cook the meat first. It cooks with the ketchup, seasoning and worcestershire?
Hi Petra!
You do not cook the meat first, you cook it with the sauce. That’s how you get the fine crumbles.
On the Williams chili seasoning packet it calls for 2 pounds of hamburger but your recipe calls for 1 pound. Which should I use for this recipe?
Hi Twila!
I usually make mine 2 pound at time so I can freeze some. If you have Williams, you can use just half of the package.
Cheers!
I want to try this, but is there a way to speed up the cooking time? Like by cooking the meat the way you would normally cook ground beef and then adding everything and then letting it simmer for a certain amount of time?
Hi Helen!
You could cook the meat first, but then you won’t have the same texture, it will be more like traditional chili or spaghetti sauce. I don’t have any amount of time to recommend using cooked beef, but if I were going to make it that way I wouldn’t drain off the fat if you are looking for that signature red ring on the bottom of the plate. I would also slow simmer it until the meat releases all of the fat. Hope this helps!
I haven’t tried this yet but was stopped by reference to Wallys in Kankakee. I’m from St Anne and Wallys was my go to restaurant. This is going on plan for this week.
I’ve spent plenty of time in St. Anne! Thanks for a blast from the past this!
If I want to make this with kidney beans, should I use a full can or half a can? And will there still be enough moisture in the pan for everything to cook if adding kidney beans? I can’t wait to try this recipe!
Hi Diana!
I have never made this with beans. Usually the beans are just added to the top. I would wait until thee mixture was cooked before adding any beans. I would add the beans a few spoons at a time without the liquid until there are enough beans in it for your liking. If it is too thin, I would add a touch of bean liquid. Then heat just until the beans are warmed through.
Hope this helps!
Very close to the real thing! I add a tablespoon of cumin (give or take) to make it taste just a bit more like S&S. Thank you for the recipe!
Hi Linda!
Thanks for visiting again and leaving a review and your additions to make it even better! We are happy to hear you like it!
I was a “Manager Trainee” at Steak and Shake in 1973. Which meant I mopped the floors, bussed tables, washed dishes, and helped the lady that came in nights to make the chili balls. The chili balls were just ground beef and chili seasoning, rolled into balls and frozen. There was no ketchup in them. The secret to Chili Mac was the ketchup, which was Brooks. It was mixed with worcestershire sauce and stored in a squirt bottle, like a ketchup dispenser. The spaghetti and chili meat were heated and kept in a steam table, and then the scoop of meat was placed on a pile of spaghetti, and you applied the ketchup around the chili meat. So simple, and I still love it today. The big secret is Brooks ketchup. Try it, and you will see, Heinz won’t do.
Hi Steve!
Thanks for giving us 5 stars and for sharing your history and insider tips! You have piqued my curiosity now, next time I make this, I am going to have to find Brook’s ketchup. I may need to test out the no ketchup in the beef part too.
Cheers!
Steve, i too worked for Steak n Shake & that is exactly the way it’s done.
Unfortunately it’s not a consistent b/c of franchises.
Boy I miss the 5 way chili & frisco melts.
Brooks ketchup was a great insight, thank you soooo much!! It was perfect!!!
OMGOSH…I am from STL and I miss Steak n Shake chili macs. I made this but I have to admit, if I don’t have all the ingredients, I use what I have so here goes – first, you are SO right on the ketchup and Worcestershire. This makes the meat just like the Steak n Shake version. I had a 1/2 pkt of McCormicks chili seasoning that I used. Then I added little by little cumin, onion pwdr, garlic pwdr and chili pwdr. I simmered it and kept adding little by littler more ketchup and worcestershire until I found the right taste. At the end, I just put my noodles on a plate, a squrts (in a circle) of ketchup and then a spoonful (heaping) of the meat. WOW just WOW
Hi Kelly!
Thanks for stopping back by to let us know how it went! I love how you improvised, and appreciate you sharing it with us and our readers.
Cheers!
I made this as stated without last three ingredients. It’s delicious and tastes just like Steak and Shakes’. I had leftover meat sauce and froze it. It is just as tasty after being frozen. Thank you for sharing!
Hi Renee!
Thanks for stopping by and letting us know! We’re happy to hear that you liked it.
Cheers!
What is the size chili seasoning packet?
Hi Becky!
The McCormick brand is 1.25 ounces.
For the sauce, Try:
Rays coney dog sauce (small can)
Brooks Tangy Ketchup
Splash of apple cider vinegar
Tbl or two of Worcestershire
Absolutely delicious and it tastes just like the real deal!
Hi Brandy!
Thanks for that tip!
I’d love to give that a try, but Ray’s nor Brooks are available in my area.
Never even heard of steak and shake chili Mac
Very nice easy recipe It was very tasty
I probably will use the rest for chili dogs
I own a Food Truck and have a big event coming up and am selling hotdogs
So thanks for this recipe!!
Hi Ruth!
Thanks for stopping back by and letting me know it went! I never thought to use it on hotdogs, we always use our sweeter hotdog sauce recipe. I’m happy to hear it is going to go to good use on your food truck! I’m envious, having a food truck has always been a dream of mine. I hope your customers love it!
It was excellent. Never had it at Steak N Shake.
Hi Robin!
I’m so glad you liked it even without a comparison! It’s one of my favorite dinners.
Thanks for visiting and leaving a comment and rating!
Cheers!
Add pepper sauce from a jar of small peppers (think steak n shakes pepper sauce with the small yellow peppers) for heat to taste. Makes this recipe a dead ringer.
Hi Deena!
Thanks for stopping by and leaving that tip!
I was really wanting to like this, especially after all the wonderful reviews, but I followed your recipe exactly and I absolutely, Did not like it at all.
Hi Sheri!
I’m sorry to hear you didn’t like this. It was one of the first recipes I posted back in the day and one that has had zero changes to the original. Maybe it’s an acquired taste since is definitely different than chili and macaroni. It’s really just “chili beef” on top of spaghetti.
Cheers!
Love this recipe! I used to treat myself to this Steak and Shake meal often when I took a break from my weekly shopping trip to Kankakee, Illinois!! I’m trying to remember Wally’s on Kennedy Drive but it’s been too many years! What I loved about this dish at Steak & Shake was the portion size served! It has diminished in size over the years but I still love it.! Thanks for the great recipe! It’s definitely a keeper and so easy!
Hi Susan!
I’m happy to hear you like this recipe! It’s one of my favorites.
Cheers!
What spices can I use in place of the Lawry’s packet? Can’t wait to try it?
Hi Cathy!
Any chili mix can be used. Lawry’s and Williams are my favorite brands. I’ve never used a homemade chili seasoning before but I know they usually contain a mix of chili powder, cumin, paprila, black pepper, salt, garlic powder, and onion powder. I’m sorry, I don’t have measurements for this.
Cheers!
Cheers!
Can you tell me if you drain kidney beans before adding to your meat? Thanks!!
Hi Michelle!
I don’t use any beans in this recipe. If I were adding beans like Steak n Shake does, I would warm them on the stove or in a microwave, drain them, the add them to the top of the chili-mac. Hope this helps!
Thanks!
Wow! I can’t believe you’ve cracked the Chili Mac secret code! I live in Europe and I’m currently pregnant and this has just hit the spot!
I’m so happy you liked it! It’s one of my favorite dinners.
5 star all the way. Love it!
Found a meat that works the best ever in this recipe. Fry’s / Kroger have it. It’s 80/20 and is ground beef but it’s crumbles…
Best ever. Haven’t ordered chili Mac from Steak N Shake since I’ve been cooking this for past 18 months
It was outstanding! Just like ordering it off the menu ❤️
Hi Karen!
Thanks for coming back to visit and leaving great feedback. So glad you liked it!
Cheers!
Try it with crumbles. Sold at Kroger groceries. It’s frozen ground beef but it’s frozen in crumbles. U don’t need to break it up at all! I’m a Indianapolis gal who now lives in apache junction Arizona, missed my chili macs, thanks for recipe.
Hi Barbara!
Thanks for sharing info about the beef replacement and stopping by to let me know you liked this recipe.
Cheers!
Fantastic recipe! I’ve lived in Illinois for all of my 59 years and grew up eating Steak n Shake. I’m amazed at how close this is to their chili mac! I’ve pinned this to my Family Favorite Recipes board on Pinterest so I can make it often. Thanks for a great recipe!
Hi Lisa!
Thanks for visiting again and leaving such amazing feedback! I’m happy to hear you like it.
Cheers!
Ok so I didn’t have hamburger but I DID have cans of Steak n Shake Chili…so I made spaghetti noodles, your Mac sauce and chili over too and had Steak n Shake Chili 3 Ways. So good! I am definitely going to try your Chili Mac recipe!
Hi Donna!
I’ve never seen cans of their chili, now I’m curious and will be looking for them. That sounds like it was a quick and delicious dinner!
Cheers!
they sell them at steak and shake only !
Thanks! That might explain why I have never seen them! The Tulsa Steak n Shake closed down a couple years ago, if I ever make it “back home” to Illinois I’ll be sure to look.
5/5. This recipe was SPOT ON and was exactly what I was craving. The only mod I made was to add about a tablespoon of baking soda halfway through the cooking to cut back on the acidity. It definitely helped with the heartburn! Gosh this recipe is delicious.
Hi Jennifer!
I’m glad you liked it! That’s an amazing tip to add some baking soda! I’m going to try that next time I make it. I love chili mac but don’t eat it often just because of this! Thanks!
Cheers!
Absolutely perfect! Used 80/20 burger. Made recipe as is, no deviations. Delicious! Will make again.
Hi Holly!
Thanks for stopping by and letting me know you liked the recipe. It’s one of my favorite meals.
Stay safe and be well!
Is spot on! I’ve been missing this dish for so long! Many, many thank yous!
Hi Dorey!
So glad you liked it!
Cheers!
This recipe is spot on! I knew the moment it was all mixed together, before being cooked. I made it for my husband’s birthday because he requested it. We bought more traditional chili ingredients & I just knew it wouldn’t be right, so I looked it up and read through a couple of recipes and chose yours. SCORE! Everyone loved it. Thank you!
Hi Cheryl!
I am so glad you found this in time for your husband’s birthday and it was exactly what you needed. Thanks for coming back and leaving a review!
Cheers!
Yum!!! This recipe is spot on! Thank you for sharing it!
Hi Kay!
Thanks for swinging back by and letting me know you liked it and for the great review!
Cheers!
Looking at Wally’s recipe and other Cincinnati-style recipes require the beef to mostly covered with water in order to simmer. Is there no water added to the simmer portion of this recipe, only ketchup and Worcestershire?
Most recipes bring the liquid and beef in the saucepan to a boil on medium-high and then once at a boil, simmer at medium-low. Do you just cook the beef in this recipe on medium-low because there’s not a lot of liquid? I’m just worried about browning the meat and overcooking it if there’s not enough.
Can’t wait to try this out! Steak N’ Shake chili mac is maybe my favorite comfort food, and no recipe I’ve ever found has exactly matched what you find at the restaurant.
Hi Scot!
No water needed! Using a high-fat ground beef like 80/20 or 73/27 will render enough fat for simmering the meat. I use a medium-low heat so the fat starts to melt before the beef has a chance to brown on the bottom.
It will get easier to stir about 30 minutes into the cooking time.
If you find that the meat becomes too thick towards the end you can add a splash of water, but honestly, I think I have had to do that once in my life and that was because I walked away during the last half hour. In Wally’s recipe the meat is cooking in beef kidney fat rather than water, probably explains why it was greasier than my recipe – LOL.
Cheers!
Thanks Beth. I will get 80/20 and hope for the best. Do you break it down with something like a potato smasher or wooden spoon first? The fine texture is an important aspect in the chili beef. How often do you stir it?
Hi Scot!
I just stir it all together and turn the heat on. In the beginning, I stir it every 5 to 10 minutes with a wooden spoon. As the beef starts to warm up it will turn into “mush” for lack of a better word. You may even think you have too much liquid at some point. No worries, it will thicken during the long simmer time. I don’t recommend removing any of the fat that starts to form on top, just stir it back in. Once it is done cooking you can remove the fat before serving. Hope all of this helps!
Cheers!
You nailed it. I knew a manager from s n s and he told me the sauce was ketchup and Worcestershire sauce. That was over 25 years ago. I never could figure out the meat. This receipt for the meat is dead on. The key is the 2 hour simmer to get the right consistency. Its really a Bolognese type sauce.
Hi Lionel!
Thanks for visiting and leaving great feedback!
Cheers!
I typically used my leftover taco meat or sloppy Joe meat for this recipe. The ketchup and worscheshire make it blend right in. Perfect for a quick meal to use up leftovers.
Hi Beth!
That’s a great idea! Thanks for sharing!
Cheers!
Being from Illinois and moving to Utah where we have no Steak n Shakes I have tried many recipes and this one was the best! I did have one thought…. do you think you could put it in a crockpot to simmer?
Hi Natalie!
Thanks for coming back and leaving a comment and review!
I’ve never tried the crockpot, but I don’t see why you couldn’t do it. I would cook it on high for 2 to 3 hours or 4 to 5 on low.
Since you start with raw beef you just want to make sure it is cooked all the way through.
Hope this helps!
I start with this recipe and discovered that adding a couple shakes of steak n shakes pepper sauce (the little bottle with little yellow/green peppers sitting in liquid…you can buy it at Steak ‘n Shake) makes this a dead ringer for the original. Use the pepper sauce to your taste, but know it gets hotter as it’s warmed up.
Hi Deena!
Thanks for visiting again to leave that awesome tip!
Cheers!
As a former employee, Steak and Shake used Heinz ketchup and Worcestershire sauce 4:1 ratio, but it was always placed on top with Romano cheese as a condiment. They made the meat sauce at a factory, and I have been looking for their secret recipe for years.
Hi Jim!
Thanks for the info on the secret sauce! I could never seem to get that part just right.
Cheers!
Also a former employee many years ago. The chili meat was pre-made as Jim said, and when a “tub” of it was opened up. it had a LOT of grease layered on the top. So the 73/27 ground beef advice sounds about right.
So I never comment on any recipes that I get off different sites, however with that being said I must simply say I am a huge Steak and Shake chilli mac fan that is the only thing I have ever ordered from there with a side of fries….. This is the best recipe yet!!!!! Thank you for bringing it to the inner web!!!!!!!! In haven’t been to the restaurant in a few years now because of poor service and now I can enjoy this anytime (three nights in a row) thank you again!!!!
Hi Kristi!
Thanks for stopping by! So glad to hear that you enjoyed the recipe! I too eat it many nights in a row when I have made it.
Cheers!
It’s my kryptonite too! But I love all things carbs!
OMG ….. this was the best. Since being at home because of ****** . My family wanted Steak n Shake Chili Mac and with your recipe we nailed it. Thank you for sharing!
Hi Lisa!
Thanks for leaving a review and letting me know you liked it!
Stay Safe!